An American quick bread that uses cornmeal in place of all or most of the flour. Often flavored with cheese, scallions, molasses, bacon, jalapeño, and other ingredients.
Bread that is made from bleached wheat flour that is milled, giving the bread a longer shelf life, but extracting many of the vitamins and nutrients in it. Because of this, white ...
A category of bread that describes those that are no longer lean breads due to extra additives, which change the dough consistency or texture, resulting in differences in rising ...
Also spelled matzo(h) or matzah, this is an unleavened flatbread with a crispy, cracker-like consistency, traditionally associated with Jews as they eat it during Passover.
A hardy annual cereal grass related to wheat. Rye flour is often mixed with wheat flour to make rye breads. The seeds are used to make flour, malt liquors, whisky, and Holland ...
A small piece of bread--often cubed--that has been either sautéed or baked. Used in soups, salads, and other dishes. Croutons are available plain or seasoned with herbs and/or ...
There are over 37,000 varieties of this ubiquitous grain. Cultivated for over 6,000 years, wheat is second only to rice as a grain staple. Wheat contains more gluten than other ...
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