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In the 1920s, the Hanomag 2/10 PS compact car was given the nickname Kommissbrot because its shape resembled a loaf of that bread. [10] [11]In the Austrian documentary film Cooking History directed by Peter Kerekes, kommissbrot is used as an illustration of the quantity of ingredients required to provide food for a large number of soldiers.
The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower- protein wheat, and produces bread in a shorter ...
Basler Brot (German: Bread of Basel), in Basel also Basler Laibli, is a bread traditionally made in the Swiss cantons of Basel-Stadt and Basel-Landschaft, but now popular in all of Switzerland. It is distinguished from other Swiss breads by a very soft, porous dough and a mealy, crunchy crust. [1] The age of the recipe is uncertain.
Bread roll. Place of origin. Switzerland. Main ingredients. Flour, milk, butter, yeast, salt, sugar, malt, leavening agent. Zürcher Murren, also called pain bernois, Bernerweggen, Spitzweggen, geschnittene Weggli or Zackenweggen are a type of bread roll traditionally made in the German-speaking part of Switzerland and, more rarely, in the Romandy.
A bread making machine or breadmaker or Bread Maker is a home appliance for baking bread. It consists of a bread pan (or "tin"), at the bottom of which are one or more built-in paddles, mounted in the center of a small special-purpose oven. The machine is usually controlled by a built-in computer using settings input via a control panel.
Pane ticinese. The pane ticinese is a white bread traditionally made in the Swiss canton of Ticino, but also available in the rest of Switzerland, where it is known as "Bread of Ticino" ( German: Tessinerbrot, French: pain tessinois ). In Ticino, it is referred to by a number of names specific to the region, including pane riga, reale or lireta.
Lye roll. Lye rolls are a baked specialty in Germany (especially in Bavaria and Swabia), France (Alsace), Switzerland, and Austria. They are made by immersing bread rolls in a lye solution before baking. The German name, Laugengebäck, is used for any baked good dipped in lye. The perhaps best known shape is the pretzel, while rolls or buns are ...
Kaisersemmel or Imperial roll. In the 19th century, for the first time, bread was made only from beer yeast and new dough rather than a sourdough starter. The first known example of this was the sweet-fermented Imperial "Kaiser-Semmel" roll of the Vienna bakery at the Paris International Exposition of 1867. [2]