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Made with fenugreek seeds and maize; dough allowed to ferment overnight, then flattened and baked. Anadama bread. Yeast bread. United States ( New England ) A sweet, cornmeal- and molasses-based bread. Anpan. Sweet bun. Japan. Filled, usually with red bean paste, or with white beans, sesame, or chestnut.
Sourdough is a stable culture of lactic acid bacteria and yeast in a mixture of flour and water. Broadly speaking, the yeast produces gas ( carbon dioxide) which leavens the dough, and the lactic acid bacteria produce lactic acid, which contributes flavor in the form of sourness.
French tian – an earthenware vessel of Provence, France used both for cooking and serving. Frying pan – a flat-bottomed pan used for frying, searing, and browning foods. Tava – a large flat, concave or convex disc-shaped frying pan (dripping pan) made from metal, usually sheet iron, cast iron, sheet steel or aluminium.
Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric times through to the present. It is often characterized by the usage of rye flour, barley flour, a mixture of nuts, seeds, and herbs, and varying densities depending on the region. [1]
Quick breadis any breadleavened with a chemical leavening agentrather than a biological one like yeastor sourdough starter. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.
With a little creativity, you can throw together a restaurant-quality meal using just a clothes iron, a coffee pot, and an air fryer. Skip to main content. Sign in. Mail. 24/7 Help ...
Ruisreikäleipä, a flat rye flour loaf with a hole. Bread is the staple food of the Middle East, Central Asia, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa. This is in contrast to parts of South and East Asia, where rice or noodles are the staple.
The Chinese Journal of Physiology described an experiment using mixed flour to make the hollow cone shaped wotou steamed bread, with it consisting of 2 parts millet, 2 parts red kaoliang, and 1 part soybean. [20] [21] It was known as wotou 窩頭, "maize-soybean flour bread." [22] It was also known as wowotou 窩窩頭, "bean-millet bread".
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