Scone

Scone [skohn; Br. Skon] This Scottish QUICK BREAD is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today’s versions are more often flour-based and baked in the oven. They come in various […]

Focaccia (Focaccio)

Focaccia; Focaccio. [foh-kah-chyah] This Italian bread begins by being shaped into a large, flat round that is liberally brushed or drizzled with olive oil and sprinkled with salt. Slits cut into the dough’s surface may be stuffed with fresh rosemary before the bread is baked. Focaccia can be eaten as a snack, or served as […]

Ciabatta

Ciabatta [chyah-bah-tah] Italian for SLIPPER, describing a long wide loaf of bread with a soft interior and a crisp, thin crust. RECIPE Ingredients 1 1/2 cups Water 1 1/2 teaspoons Salt 1 teaspoon Sugar 1 tablespoon olive oil 3 1/4 cups Flour; (4.06 cups of spelt) 1 1/2 teaspoons Yeast Original recipe makes 20 Servings […]

Boston brown bread

Rye and wheat flour, cornmeal and molasses flavor this dark, sweet steamed bread. It often contains raisins and is the traditional accompaniment for BOSTON BAKED BEANS. TRADITIONAL BOSTON BROWN BREAD RECIPE: Ingredients: 1 cup yellow cornmeal 1 cup pumpernickel flour 1 cup King Arthur Premium 100% Whole Wheat Flour 1 teaspoon baking soda 1 teaspoon […]

Banh mi

Bánh mì (/ˈbɑːn ˌmiː/ˈbæn/; Vietnamese: [ɓǎɲ mî]) is the Vietnamese word for bread. Bread, or more specifically the baguette, was introduced by the French during the colonial period in Vietnam. The bread most commonly found in Vietnamese cuisine is a single-serving baguette that is usually airier than its Western counterpart, with a thinner crust. Unlike the traditional French baguette, the Vietnamese baguette is sometimes made with rice flour along […]

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