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The meaning of the word "simnel" is unclear: there is a 1226 reference to "bread made into a simnel", which is understood to mean the finest white bread, [19] from the Latin simila, "fine flour" (from which 'semolina' also derives). John de Garlande felt that the word was equivalent to placenta cake, [3] a cake that was intended to please. [20]
The ensaïmada is a pastry product from Mallorca, Balearic Islands, Spain, commonly found in southwestern Europe, Latin America and the Philippines.. The ensaïmada de Mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard (called saïm in Catalan) which gives the pastry its name.
For generations, white bread was the preferred bread of the rich while the poor ate dark (whole grain) bread. However, in most Western societies, the connotations reversed in the late 20th century, with whole-grain bread becoming preferred as having superior nutritional value while Chorleywood bread became associated with lower-class ignorance ...
The recipe called for 24 oysters, minced and mixed with mayonnaise, seasoned with lemon juice and pepper, and spread over buttered day-old French bread. Rescuing recipes from the dustbin of ...
Professional bread recipes are stated using the baker's percentage notation. The amount of flour is denoted to be 100%, and the other ingredients are expressed as a percentage of that amount by weight. Measurement by weight is more accurate and consistent than measurement by volume, particularly for dry ingredients.
Simit is a circular bread, typically encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds, found across the cuisines of the former Ottoman Empire and the Middle East, especially in Armenia, Turkey and the Balkans. [4]
The name is believed to be a diminutive form of muffe ('mold', 'mushroom'), perhaps due to the round sandwich bread being reminiscent of a mushroom cap; or from muffola, 'muff', 'mitten'. [ 2 ] [ 3 ] The forms muffoletta and its iterations are modern Italianisms of the original Sicilian .
In 1973 she published a cookbook, Secrets of Cooking, as a fundraiser for the Cathedral Church of the Advent, where she was a longtime parishioner, trimming down her much- loved “serves 100 ...