bread-crumb
41Chorleywood bread process — The Chorleywood bread process is an industrial process used to lower the cost of bread production. The CBP, or no time method, was developed in 1961 by the British Baking Industries Research Association based at Chorleywood, and is now used to… …
42No-knead bread — is a method of bread baking that uses a very long rising time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough. Some recipes improve the quality of the …
43Salt rising bread — Salt rising (or salt risen) bread is bread in which the bacterium Clostridium perfringens is used to leaven the bread rather than yeast or baking soda. The salt used in the starter is used to suppress yeast growth and provide an environment more… …
44half a loaf is better than no bread — Similar in sense to something is better than nothing. 1546 J. HEYWOOD Dialogue of Proverbs I. xi. D4v Throwe no gyft agayne at the giuers head, For better is halfe a lofe then no bread. 1636 W. CAMDEN Remains concerning Britain (ed. 5) 297 Halfe… …
45sea bread — noun 1. : hardtack 2. : crumb of bread sponge * * * ship biscuit; hardtack. [1830 40] * * * sea bread, = hardtack. (Cf. ↑hardtack) …
46breadcrumb — bread•crumb [[t]ˈbrɛdˌkrʌm[/t]] n. coo a crumb of bread • Etymology: 1760–70 …
47breadcrumb — 1. noun a) (used mainly in the plural) A tiny piece of bread, either one that falls from bread as it is cut or eaten, or one made deliberately by crumbling bread. b) See breadcrumbs. Syn: crumb 2. verb To …
48Pan — Para otros usos de este término, véase Pan (desambiguación). Pan blanco (pan de harina de trigo) con su corte exterior car …
49Schnitzel — Not to be confused with Wienerschnitzel, an American restaurant chain. Wiener Schnitzel, a traditional Austrian dish …
50breadcrumb — /bred krum /, n. a crumb of bread, either dried or soft. [1760 70; BREAD + CRUMB] * * * …
