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Suikerbrood (Dutch: [ˈsœykərˌbroːt] ⓘ; West Frisian: sûkerbôle; [1] both lit. ' sugar bread '; French: craquelin ⓘ) is a yeast-based bread.It is a Frisian luxury version of white bread, with large lumps of sugar mixed in with the dough.
The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf) which appears to be the oldest Teutonic name. [1] Old High German hleib [2] and modern German Laib derive from this Proto-Germanic word, which was borrowed into some Slavic (Czech: chléb, Polish: bochen chleba, Russian: khleb) and Finnic (Finnish: leipä, Estonian: leib) languages as well.
Breudher, also known as Brueder or Bloeder (pronounced as broo-dhuh), is a traditional Sri Lankan Dutch Burgher buttery yeast cake, baked in a fluted mould. [1] [2] [3] A variation, Bleuda, Kueh Bleuda or Kue Bludder is also found in the Malacca Dutch Eurasian community and in Kochi, a city in the south-west of India.
Maybe there isn't enough time to build a house of your own, but that doesn't mean the holiday fun has to stop. Plenty of gourmet sites like Williams-Sonoma and Sur La Table have gingerbread houses ...
Muffuletta – both a type of round Sicilian sesame bread [6] and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana using the same bread. Parker House roll – invented at the Parker House Hotel in Boston during the 1870s [7] and still served there, [8] it is a bread roll made by flattening the center of a ball ...
When made properly desem bread is less sour than German or San Francisco sourdough breads. The loaf is similar in process to the French "pain au levain", but made with whole wheat flour and starter instead of white flour. [1] Desem bread is considered to be a "naturally leavened" bread, rather than a "yeasted" bread.
Thus, scone may derive from the Middle Dutch schoonbrood (fine white bread), from schoon (pure, clean) and brood (bread), [10] [11] or it may also derive from the Scots Gaelic term sgonn, meaning a shapeless mass or large mouthful. The Middle Low German term schöne, meaning fine bread, may also have played a role in the origination of this word.
In some parts of Fermanagh, the white flour form of the bread is described as fadge. [4] [5] The "griddle cakes", "griddle bread" (or soda farls in Ulster) take a more rounded shape and have a cross cut in the top to allow the bread to expand. The griddle cake or farl is a more flattened type of bread.