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Soda bread is a variety of quick bread made in many cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of yeast. The basic ingredients of soda bread are flour , baking soda , salt , and buttermilk .
Whereas companies like Lucid Software, Inc, Trendalyzer, Gliffy and others had previously focused on data-representation tools that would be useful for intra-corporate collaboration as aids to speeches and presentations, and for the creation of internal communications documents, Piktochart described itself as focused on empowering users to create infographics that would be web-publisher ready ...
Farl is a shorter form of fardel, the word once used in some parts of Lowland Scotland for "a three-cornered cake, usually oatcake, generally the fourth part of a round". [ 2 ] [ 3 ] In earlier Scots , fardell meant a fourth or quarter.
Mum's Traditional Irish Soda Bread. Courtesy of Gemma Stafford at Gemma's Bigger Bolder Baking. Ingredients. 1 3/4 cups (265g/ 9oz) whole wheat flour (fine or coarsely ground) 1 3/4 cups (265g/9oz ...
As the English language developed, different baked goods ended up sharing the same name. The soft bread is called a biscuit in North America, and the hard baked goods are called biscuits in the UK. The differences in the usage of biscuit in the English speaking world are remarked on by Elizabeth David in English Bread and Yeast Cookery. She writes,
Some recipes may call for eggs, śmietana (sour cream), or water to be added, or may substitute the baking soda with baking ammonia and/or soured milk with kefir. Sweet variants can be made with the addition of sugar . [ 2 ]
Shortbread is so named because of its crumbly texture (from an old meaning of the word "short", as opposed to "long", or stretchy). [13] [14] [15] The cause of this texture is its high fat content, provided by the butter. The short or crumbly texture is a result of the fat inhibiting the formation of long protein strands.
In order of merit, the bread made from refined [thoroughly sieved] flour comes first, after that bread from ordinary wheat, and then the unbolted, made of flour that has not been sifted". [25] The essentiality of bread in the diet was reflected in the name for the rest of the meal: ópson , "condiment", i.e., bread's accompaniment, whatever it ...