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A bread similar to focaccia. Pão de queijo: Cassava flour Brazil: A bread similar to chipá with cassava flour and cheese. Papadum or Papad Flatbread India: Thin, crisp, and cracker-like, served with meal, as appetizer, as final item in meal, or as snack, eaten with various toppings: chopped onions, chutney, other dips and condiments. Paratha ...
This is a list of crackers. A cracker is a baked good typically made from a grain -and- flour dough and usually manufactured in large quantities. Crackers (roughly equivalent to savory biscuits in the United Kingdom and the Isle of Man ) are usually flat, crisp, small in size (usually 75 millimetres (3.0 in) or less in diameter) and made in ...
Bimbo Bakeries USA, Inc. (Spanish pronunciation:) is the American corporate arm of the Mexican multinational bakery product manufacturing company Grupo Bimbo.It is the largest bakery company in the United States.
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.
Focaccia has countless variations along the Ligurian coast, from the biscuit-hard focaccia secca (lit. ' dry focaccia ') to the corn-flour, oily, soft Voltri version. [13] [14] An extreme example is focaccia con il formaggio (lit. ' focaccia with cheese '), also called focaccia di Recco or focaccia tipo Recco, which is made in Recco, near Genoa
Alexandra Maria Guarnaschelli [1] (born June 20, 1969) [2] is an American chef, cookbook author, and television personality. She currently serves as an executive chef at New York City 's Butter restaurant and was executive chef at The Darby restaurant before its closing.
In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", [3] and "Bread production relied on the use of sourdough as a leavening agent for most ...
In American English, the name "cracker" usually refers to savory or salty flat biscuits, whereas the term "cookie" is used for sweet items.Crackers are also generally made differently: crackers are made by layering dough, while cookies, besides the addition of sugar, usually use a chemical leavening agent, may contain eggs, and in other ways are made more like a cake. [5]