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A savoury bread commonly found in Mexico and Central America. It is a variation of the baguette, shorter in length (roughly 15 centimeters), with a crunchy crust and a soft inside known as migajón. Bolo do caco: Flatbread: Portugal A circular flatbread made with sweet potatoes. Borlengo: Pancake: Italy
Bread can be spread with butter, dipped into liquids such as gravy, olive oil, or soup; [31] it can be topped with various sweet and savory spreads, or used to make sandwiches containing meats, cheeses, vegetables, and condiments. [32] Bread is used as an ingredient in other culinary preparations, such as the use of breadcrumbs to provide ...
This is a list of bread dishes and foods, which use bread as a primary ingredient. Bread is a staple food prepared from a dough of flour and water , usually by baking . Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture .
Mild shishito peppers and crusty bread make a great appetizer. ... combine the vegetables in the air-fryer basket, toss with olive oil and salt, and cook everything at 400 degrees for 15 to 20 ...
2. Dippy or Soft-Boiled Eggs. Eggs have been a part of our diet for millennia. But while breakfast as a concept didn't become common in Western culture until the 17th century, soft-boiled or dippy ...
'folded', standard pronunciation: [mu.tˤab.baq]), is a stuffed pancake or pan-fried bread commonly found in the Arabian Peninsula, the Indian subcontinent, and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei, and Southern Thailand. Depending on the location, the name and ingredients can vary significantly.
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.
Bread bowls can be used to serve chili, New England–style clam chowder, and other thick soups and stews (often, but not always, with a cheese or cream base). Soups with thinner bases are not generally served in bread bowls, as the broth would make the bread get too soggy too quickly. The bread becomes flavored as it absorbs some of the stew's ...