A Cloverleaf roll is an American [1] type of bread roll consisting of three separate sections. [2] It is named after the leaf of the clover plant, which has three lobes. [2] They are made by placing three small balls of dough in the cups of a muffin tin; as the dough proofs and bakes, the cloverleaf pattern is formed. [2] After baking, they are easily pulled apart. [3] "Cloverleaf roll" refers to a shape, not a specific recipe: many recipes lend themselves to the cloverleaving process. [4]
Melba toast is a dry, crisp and thinly sliced toast, often served with soup and salad or topped with either melted cheese or pâté. It is named after Dame Nellie Melba, the stage name of Australian opera singer Helen Porter Mitchell. Its name is thought to date from 1897, when the singer was very ill and it became a staple of her diet. The toast was created for her by chef and fan Auguste Escoffier, who also created the Peach Melba dessert for her. The hotel proprietor César Ritz supposedly named it in a conversation with Escoffier.
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.
A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow", "to breathe", "to inflate" or "to puff".
Lavash is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir) or on a sajj, and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.
A knish is a traditional Ashkenazi Jewish snack food consisting of a filling covered with dough that is typically baked or sometimes deep fried.
Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.
Rugelach is a filled baked confection originating in the Jewish communities of Poland. It is popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among Jews in the diaspora.
The baked bean sandwich is a sandwich composed of baked beans between two slices of bread, which may include garnishes such as lettuce and toppings such as mayonnaise or ketchup.
An apple dumpling is a baked or boiled pastry-wrapped apple. To prepare apple dumplings, apples are peeled, cored and sometimes quartered and placed on a portion of dough. The hole from the core may be filled with cinnamon, butter and sugar and sometimes dried fruit such as raisins, sultanas, or currants. The dough is folded over the apples and sealed. Sometimes a spiced sauce is poured over the dumplings which are then baked until tender; the sugar and butter create a sweet sauce. Apple dumplings can be served hot, cold, or room temperature for breakfast, dessert, or as a main dish.
Scalded milk is dairy milk that has been heated to 83 °C (181 °F). At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured. Since most milk sold today is pasteurized, which accomplishes the first two goals, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions due to the denaturing of proteins.
Maine's Italian sandwich, sometimes referred to as the Maine Italian sandwich, is an American submarine sandwich in Italian-American cuisine prepared on a long bread roll or bun with meats, cheese and various vegetables. The Maine Italian sandwich was supposedly invented in Portland, Maine.
A baking stone is a portable cooking surface used in baking. It may be made of ceramic, stone or, more recently, salt. Food is put on the stone, which is then placed in an oven, though sometimes the stone is heated first. Baking stones are used much like cookie sheets, but may absorb additional moisture for crispier food. A pizza stone is a baking stone designed for cooking pizza.
Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and flaky unleavened pastry that is similar to, but distinct from, puff pastry. It is often called quick pastry or blitz pastry in reference to the short time its preparation requires.
Tortilla de rescoldo is a traditional Chilean and Argentina unleavened bread prepared by rural travelers. It consists of a wheat-flour-based bread, traditionally baked in the coals of a campfire.
In the United States and Canada, a biscuit is a small piece of quick bread, which after baking usually has a somewhat firm, dry exterior and a soft, crumbly interior. They are actually made with baking powder as a chemical leavening agent rather than yeast, and may be called baking powder biscuits to differentiate them from other types. Like other forms of bread, they are often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.
Sandwich bread is bread that is prepared specifically to be used for the preparation of sandwiches. Sandwich breads are produced in many varieties, such as white, whole wheat, sourdough, rye, multigrain and others. Sandwich bread may be formulated to slice easily, cleanly or uniformly, and may have a fine crumb and a light texture. Sandwich bread may be designed to have a balanced proportion of crumb and crust, whereby the bread holds and supports fillings in place and reduces drips and messiness. Some may be designed to not become crumbly, hardened, dried or have too squishy a texture. Sandwich bread can refer to cross-sectionally square, sliced white and wheat bread, which has been described as "perfectly designed for holding square luncheon meat". The bread used for preparing finger sandwiches is sometimes referred to as sandwich bread. Pain de mie is a sandwich loaf. Some sandwich breads are designed for use in the creation of specific types of sandwiches, such as the submarine sandwich. For barbecuing, use of a high-quality white sandwich bread has been described as suitable for toasting over a fire. Gluten-free sandwich bread may be prepared using gluten-free flour, teff flour, and other ingredients.
A hoagie roll or hero roll is a type of long flat roll used to prepare hoagie sandwiches. Some hoagie roll dough is fermented prior to baking. Hoagie rolls are sometimes toasted before being used to prepare a sandwich.
A pizzetta is a small pizza that can range in size from a finger food at around eight centimetres (3 in) in diameter to that of a small personal-sized pizza.
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