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Raisin bread or fruit bread (also known as fruit toast or raisin toast in New Zealand and Australia) [2] is a type of bread made with raisins and flavored with cinnamon. It is "usually a white flour or egg dough bread". [3] Aside from white flour, raisin bread is also made with other flours, such as all-purpose flour, oat flour, or whole wheat ...
A loaf of bread baked with Carl Griffith's sourdough starter sits on a board. Carl Griffith's sourdough starter , also known as the Oregon Trail Sourdough or Carl's starter , is a sourdough culture, a colony of wild yeast and bacteria cultivated in a mixture of flour and water for use as leavening . [ 1 ]
Birnbrot (literally pear bread) or Birnweggen (literally pear buns) are a traditional pastry originating in Switzerland with a filling of dried pears. They exist throughout Switzerland and popular variations include "Bündener Birnbrot" (from the Kanton Graubünden), [1] "Glarner Birnbrot" (from the Kanton Glarus), [2] "Toggenburger Birnbrot" (from Toggenburg) [3] and "Luzerner Birnweggen ...
Kletzenbrot is a sweet bread with dried fruits, especially dried pears (called Kletzen in Austrian German) [citation needed] made for the Advent season in some Christian countries, notably associated with the Austrian state of Tyrol, and sometimes called Tyrolean Dried Fruit Bread. [1]
For dough made with wheat flour, starter, called seor, was added. The starter was prepared by reserving a small portion of dough from a previous batch to absorb the yeasts in the air and thus help leaven the new dough. Seor thus gave the bread a sourdough flavor. [14]
Although currants and sultanas are traditional fruits, others can also be used such as glace cherries, candied ginger, dried apricots, peel or orange zest. A key feature of tea bread is the lack of fat in the recipe with the consequence of improved keeping qualities. Indeed, the flavour is often considered to improve with time. [1]
The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing usually consists of a variety of meat, cheese, huitlacoche, vegetables or fruits, among others. Empanadas trace their origins to Galicia and Portugal.
Ash cake was the ancient Roman term for food produced in the ashes of a fire. This type of food may be the ancestor of Italian flatbread focaccia. [3] Many baked goods included large quantities of honey and oil. [2] Leaves were used to flavor the bread. [11] The Romans adopted a Gaulic technique of adding froth to bread dough to make light ...