breads
21Yakitate!! Japan — These hands are warmer than normal human hand temperature, and allow the dough to ferment faster. This gives him some advantage at the beginning of the series, but his innovation and many Ja pans are his greater talents.Although the story has… …
22Pepperidge Farm — was founded in 1937 by Margaret Rudkin, who named the brand after her family s property in Fairfield, Connecticut, which in turn was named for the pepperidge tree, Nyssa sylvatica . In 1961, the company was purchased by the Campbell Soup… …
23bread — breadless, adj. breadlessness, n. /bred/, n. 1. a kind of food made of flour or meal that has been mixed with milk or water, made into a dough or batter, with or without yeast or other leavening agent, and baked. 2. food or sustenance; livelihood …
24Cornbread — For other uses, see Cornbread (disambiguation). Cornbread baked in an iron skillet …
25Naan — For the kibbutz, see Na an. For the Indian film, see Naan (film). Naan Naan with seasoning Origin Place of origin Originally from Persia …
26Fructose malabsorption — Classification and external resources Fructose ICD 10 E …
27Iranian cuisine — Persian Arts Visual Arts Painting …
28Paratha — For the similar South Indian dish, see Parotta. Paratha/Parantha/Parauntha Mint Paratha from India Origin Place of origin India …
29Cocktail bun — Traditional Chinese 雞尾包 Simplified Chinese 鸡尾包 …
30Tsoureki — (Greek τσουρέκι), çörek (Turkish), panarët (Arbërisht), choreg (Armenian չորեկ), or çörək (Azerbaijani) is a sweet bread in the cuisines of the Balkans, Turkey, Azerbaijan, and Armenia. It is formed of braided strands of dough. It may also be… …
