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A common form of pryaniks Commercial tula pryanik Perník shop in the Czech Republic. Pryanik (Russian: пряник [ˈprʲænʲɪk] ⓘ, Ukrainian: пряник, Belarusian: пернік; Czech and Slovak: perník; Polish: piernik [ˈpjɛrɲik] ⓘ; Croatian: paprenjak) refers to a range of traditional sweet-baked goods in Russia, Ukraine, Belarus and some neighboring countries such as in ...
Yandex Translate (Russian: Яндекс Переводчик, romanized: Yandeks Perevodchik) is a web service provided by Yandex, intended for the translation of web pages into another language. The service uses a self-learning statistical machine translation , [ 3 ] developed by Yandex. [ 4 ]
The Conquest of Bread [a] is an 1892 book by the Russian anarchist Peter Kropotkin. Originally written in French, it first appeared as a series of articles in the anarchist journal Le Révolté . It was first published in Paris with a preface by Élisée Reclus , who also suggested the title.
Bublik (also booblik or bublyk; Russian: бублик, romanized: búblik, plural: bubliki; Ukrainian: бублик, romanized: búblyk) is a traditional Eastern European bread roll. It is a ring of yeast-leavened wheat dough, that has been boiled in water for a short time before baking .
1929 drawing of grandfather, grandmother, and Kolobok by artist Конончук Сергій Пилипович, Kononchuk Serhii Pylypovych (1912—1941) Kolobok is translated from Ukrainian as "small round bun", [8] or from Russian as round dough, [7] though it has also been thought to reference the Eastern European Bread, kalach, [2] or possibly a round palt (based on the Swedish food item ...
Pirozhok [b] (Russian: пирожо́к, romanized: pirožók, IPA: [pʲɪrɐˈʐok] ⓘ, singular) is the diminutive form of Russian pirog, which means a full-sized pie. [c] Pirozhki are not to be confused with the Polish pierogi (a cognate term), which are called varenyky or pyrohy in Ukrainian and Doukhoborese, and vareniki in Russian.
Tula pryanik (Russian: тульский пряник, tulskiy pryanik) is a famous type of imprinted Russian pryanik from the city of Tula. Usually, Tula pryanik looks like a rectangular tile or a flat figure. Making stamped pryanik is considered an art form.
Borodinsky bread has been traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less than 80% by weight of a whole-grain rye flour with about 15% of a second-grade wheat flour and about 5% of rye, or rarely, barley malt, often leavened by a separately prepared starter culture made like a choux pastry, by diluting the flour by a near-boiling (95 ...