breads
11Nordic bread culture — has existed in Denmark, Norway, and Sweden from prehistoric time through to the present. Contents 1 Prehistoric time (until around 1000 AD) 2 Denmark 2.1 History …
12baking — Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. Ingredients used in baking include flour, water, leavening agents (baker s yeast, baking soda, baking powder), shortening (fats,… …
13Breakfast — For other uses, see Breakfast (disambiguation). Part of a series on Meals …
14Rye bread — is bread made with flour from rye grain of variable levels. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber …
15Roti — For the Indonesian island, see Rote Island. For the cooking method, see Rotisserie. For other uses, see Roti (disambiguation). Roti Indian flat roti, also known as chapati Origin …
16Israeli cuisine — Classic Israeli breakfast Israeli cuisine (המטבח הישראלי) comprises local dishes by Jews native to Israel and dishes brought to Israel by Jewish immigrants from around the world. Since before the establishment of the State of Israel in 1948, and… …
17Flour — For other uses, see Flour (disambiguation). A paper sack of wheat flour, with a metal measuring scoop. Flour is a powder which is made from grinding cereal grains, other seeds or roots (like Cassava). It is the main ingredient of bread, which is… …
18Bannock (food) — Traditional beremeal bannock, as made in Orkney, Scotland. The separated sector is a scone. Bannock is a variety of flat quick bread. The word can also be applied to any large, round article baked or cooked from grain. When a round bannock is cut …
19German cuisine — Typical German breakfast buffet German cuisine is a style of cooking derived from the nation of Germany. It has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern… …
20Sourdough — Two round loaves of naturally leavened (sourdough) bread. Sourdough is a dough containing a Lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of biological leavening in bread baking, along with… …
