breads
31Host — • Archaeological and historical aspects Catholic Encyclopedia. Kevin Knight. 2006. Host Host † …
32Pita — (also called and less commonly known as pitta or pide (Turkish), pitka (Bulgarian) and pronounced pitta in Greek [ [http://www.etymonline.com/index.php?search=pita searchmode=none Online Etymology Dictionary] ] ) is an often round, brown, wheat… …
33Chapati — Plain chapati and Stuffed rolled chapatis Origin Alternative name(s) Roti Region or state South Asia …
34Scone (bread) — Scones with strawberry jam and clotted cream as commonly eaten in a cream tea The scone is a small Scottish quick bread especially popular in the United Kingdom, the United States, Canada, Australia, New Zealand, and Ireland, but are als …
35Muffin (English) — A split muffin A muffin or English muffin is a small, round, flat (or thin) type of yeast leavened bread almost always dusted with cornmeal, which is commonly served split horizontally, toasted, and buttered. Muffins are eaten either as a snack… …
36Makki di roti — with saag from Punjab, India Origin Place of origin India, Pakistan Region or state …
37Quick bread — A quick bread is a type of bread which is leavened with chemical leaveners such as baking powder, sodium bicarbonate, or cream of tartar. Unlike yeast breads which often take hours to rise and can vary greatly based on external factors such as… …
38Indian bread — Indian breads are a primary food in the daily menu of most people in the Indian subcontinent. The wide variety of grains and cereals grown in the country are used to make different kinds of breads, broiled, steamed, fried and cooked over direct… …
39Orwasher's bakery — is a famous breadmaking business in New York that has been listed among the top ten bakeries in America[1]. Also known as A. Orwasher Handmade Bread Inc. it was established in 1916 on 78th Street in the Yorkville area of the New York City borough …
40Proofing (baking technique) — Challah proofing in loaf pans. Bread covered with linen proofing cloth in the background. Proofing (also called proving), as the term is used by professional bakers, is the final dough rise step before baking, and refers to a specific rest period …
