Found 76 results.
Cuisine of the Appalachian Mountains of the eastern United States
Shokupanjp-ro
Japanese milk bread
kitchen utensil
bread containing flour that is milled from wheat grains
Lightly sweetened bread, often eaten on holidays
Bread-based dessert popular in many countries' cuisines
Sourdough cake or bread made by Amish
Style of bacteria-risen bread
Pão francêspt-br
Brazilian bread roll
food
food
bread leavened with leavening agents other than yeast or eggs
Rugbrødda
Danish style rye bread
traditional Finnish rye bread with a hole in the middle
food
Extra thick slice of buttered toast, popular in Texas
cold soup made with tomatoes and bread
Cuban-American bread recipe
bread topped with garlic and olive oil or butter
type of bread made with various proportions of flour from rye grain
Limpase
Scandinavian rye bread flavored with caraway and orange peel
South African sweetcorn bread
Bread traditionally eaten around Easter
Icelandic Bread
fermentation starter
New Jersey bread used for Italian Hot Dog sandwiches
mechanical process of agitating dough in order to accelerate gluten formation
Bread from Northeast England
Bread baked on heated stones and covered in ashes
food
Traditional sweet British bread pudding
bread made with potato and flour
Jumăriro
Danish roast pork
Swiss pastry baked with pieces of pork rind
lamb tail fat
Bread made with corn meal
Spanish sourdough bread with very open crumb, from Catalonia
Chemical process by which starch becomes hard and brittle
Rúgbrauðis
Icelandic bread
German bread pudding with cherries
Swiss bread
French quick bread
large bread roll, originally from Belfast, Northern Ireland
Bread browned to a crisp texture
food
food made of flour and water
Yeast bread from the northeastern United States
Bread that was cooked in hot fat or oil by a shallow pan.
bread not inflated by yeast or other leaveners
type of pre-fermentation used in Italian baking
type of pre-fermentation used in Italian baking
Latvian dessert of rye bread, jam, and whipped cream
residue of dried bread
Culinary traditions of Provence in southern France
Thin, crisp, twice-baked flatbread from Sardinia
Cuisine of the American states of New York, New Jersey, Pennsylvania, Delaware and Maryland
Mexican bread
Tuscan bread soup
Latvian dark rye bread
unleavened bread baked on a griddle
Chinese steamed bread
Jamaican and West Indian bread
Eastern European bread
Sauce made with milk and bread crumbs
type of bread made with bananas
Taiwanese bowl-shaped bread
wheat bread leavened with baking soda
food
Pão de queijopt-br
small, baked, cheese-flavored roll