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Cob or cobbing board, a wooden instrument used for punishment: see Paddle (spanking) Cob, Spanish gold and silver coins that were irregularly shaped and crudely struck: see Spanish dollar Cob, a crusty bread roll shaped like a squashed ball, commonly used in the English Midlands: see List of bread rolls
Bread. Barley bread; Cockle bread; Granary bread – made from malted-grain flour (in the United Kingdom, Granary flour, a proprietary malted-grain flour, is a brand name, so bakeries may call these breads malthouse or malted-grain bread.) [2] See: sprouted bread for similar. Rowie; Loaf. Cottage loaf; Manchet; Milk roll – also known as a ...
Bread is hollowed out and either toasted or fried before it is filled with a creamy stew of chicken, seafood, tripe, or mushroom. It is then topped with a piece of toasted or fried bread, creating the "coffin" look Coppia Ferrarese: Sourdough: Italy: Twisted in shape. Sourdough bread made with flour, lard, olive oil, and malt. Cornbread ...
Bread rolls in a basket. This is a list of bread rolls and buns. A bread roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves.
Bakers Delight entered the Canadian market in 2003, under the name COBS Bread, and now has over 140 bakeries in five provinces and five bakeries in the US. [ 4 ] In 2017, Roger and Lesley Gillespie took a step back from the business and appointed their daughter Elise Gillespie and her husband David Christie as joint CEOs.
The sandwich consists of a single warmed, hollowed-out loaf of bread filled with one jar of creamy peanut butter, one jar of grape jelly, and a pound of bacon. The name of the sandwich is derived from its price of $49.95. [citation needed] In later years, it was priced closer to $100 for the sandwich and a bottle of Dom Pérignon. [citation needed]
Wheat, the grain primarily used in English bread, was almost impossible to grow in the North, and imports of wheat were expensive. [35] Substitutes included corn (maize) in the form of cornmeal. The johnnycake was generally considered a poor substitute for wheaten bread, but was accepted by residents in both the northern and southern colonies. [36]
A Sally Lunn is a large bun or teacake, a type of batter bread, made with a yeast dough including cream and eggs, similar to the sweet brioche breads of France. Sometimes served warm and sliced, with butter, it was first recorded in 1780 [ 1 ] in the spa town of Bath in southwest England.