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04:31AM May 17, 2020 - by: anika854

Vienna Bread

(Austrian) (0 )

Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process used high milling of Hungarian grain and cereal press-yeast for leavening.

02:23PM May 16, 2020 - by: anika854

Tunnbröd

Thinbread

(Swedish) (0 )

Tunnbröd is the Swedish version of flatbread and properly belongs to northern Swedish cuisine where housewives share a common bakery to produce it. Tunnbröd can be soft or crisp and comes in many variants depending on the choice of grain, leavening agent (or lack thereof), …

09:30AM May 16, 2020 - by: ClaudioRoman

Head Cheese

Headcheese, Brawn

(European) (0 )

Head cheese or brawn is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a dairy cheese, but a terrine or meat jelly often made with flesh from the head of a calf or …

04:33AM May 16, 2020 - by: anika854

Ttongppang

Ddongbbang, Poo Bread, Feces Bread

(Korean) (0 )

Ttongppang, or Ddongbbang, is a Korean bread sold at street markets. It is the shape of stylized human feces and is filled with red bean paste and walnut bits. It originated in Insa-dong, Seoul, South Korea.

04:29AM May 16, 2020 - by: anika854

Tiger Bread

Dutch Crunch, Giraffe Bread

(Dutch) (0 )

Tiger bread (also sold as Dutch crunch or Giraffe bread) is the commercial name for a loaf of bread that has a mottled crust.

04:25AM May 16, 2020 - by: anika854

Teacake

(British) (0 )

Teacake in England is generally a light yeast-based sweet bun containing dried fruit, typically served toasted and buttered. In the U.S. teacakes can be cookies or small cakes. In Sweden, they are soft round flat wheat bread made with milk and a little sugar and …

04:19AM May 16, 2020 - by: anika854

Shotis Puri

Shoti

(Georgian) (0 )

Shotis puri or simply shoti is a type of traditional Georgian bread, made of white flour and shaped like a canoe. Shoti baked in a specific bakery called tone or torne/turne (old Georgian). The word is cognate with tandoor.

02:53PM May 15, 2020 - by: ClaudioRoman

Pullman Loaf

(American) (0 )

The pullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a type of bread made with white flour and baked in a long, narrow, lidded pan. The French term for this style of loaf is pain de mie, or, less commonly, pain anglais. …

06:10AM May 15, 2020 - by: anika854

Sgabeo

(Italian) (0 )

Sgabeo is food typical of Lunigiana, an Italian historical region now divided between Liguria and Tuscany. This is leavened bread dough, cut into strips, fried, and salted on the surface that is traditionally eaten plain or stuffed with cheese or cold cuts. Lately, however, it …

06:07AM May 15, 2020 - by: anika854

Salt-rising Bread

Salt-risen Bread

(American) (0 )

Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains, leavened by naturally occurring Clostridium perfringens and other bacteria rather than by yeast. Salt-rising bread is made from wheat flour; a starter consisting of either …

06:04AM May 15, 2020 - by: anika854

Saj Bread

(-Middle Eastern-) (Turkish) (0 )

Saj bread is a very thin, large (60cm) unleavened flatbread in Turkish and Arab cuisine baked on a convex metal griddle, a saj. Saj bread is somewhat similar to markook shrek, but is thinner and larger.

05:57AM May 15, 2020 - by: anika854

Rieska

(Finnish) (0 )

Rieska is a everyday Finnish flatbread, is most often made with barley or rye flour. A simple quick bread, it's usually buttered and served with milk.

05:54AM May 15, 2020 - by: anika854

Rice Bread

(Japanese) (0 )

Rice bread is a type of bread that is made from rice flour rather than wheat flour. Being gluten free, it will not cause adverse reactions for people with gluten intolerance.

05:48AM May 15, 2020 - by: anika854

Parāoa Rēwena

Rēwena Bread

(New Zealand) (0 )

Parāoa rēwena is a traditional Māori sourdough potato bread.

05:44AM May 15, 2020 - by: anika854

Pumpernickel

(German) (0 )

Pumpernickel is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is often made today with a combination of rye flour and whole rye grains.

05:41AM May 15, 2020 - by: anika854

Pretzel

(Austrian) (French) (German) (0 )

A pretzel is a type of baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a …

05:36AM May 15, 2020 - by: anika854

Potbrood

Pot Bread

(South African) (0 )

Potbrood ("pot bread") is bread first made by the Boer settlers of what is now South Africa. Potbrood was traditionally baked in a cast-iron pot (also known as a Dutch oven) in a pit made in the ground and lined with hot coals. Today potbrood …

05:30AM May 15, 2020 - by: anika854

Pistolet

(Belgian) (0 )

The pistolet is a typical Belgian variety of bread consisting of a small and round bread roll. The crust is usually hard and crispy, while the inside of the roll is soft.

01:07PM May 14, 2020 - by: ClaudioRoman

Sourdough Bread

(-Worldwide-) (0 )

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a more sour taste and better inherent keeping qualities than breads made with baker's yeast, due to the lactic acid produced by the lactobacilli. Wikipedia

06:01AM May 14, 2020 - by: anika854

Peg Bread

(Jamaican) (0 )

Peg bread is a traditional Jamaican and West Indian bread type. It is usually served along with tea in the morning