Pakistani cuisine can be characterized by a blend of various regional cooking traditions from South Asia, Central and Western Asia, as well as elements from its Mughal legacy. The country's various cuisines are derived from its ethnic and cultural diversity.
Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added, such as butter, egg, raisins, or nuts. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and temperature control needed for traditional yeast breads.
Fruitcake is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated.
A bread making machine or breadmaker is a home appliance for baking bread. It consists of a bread pan, at the bottom of which are one or more built-in paddles, mounted in the center of a small special-purpose oven. This small oven is usually controlled by a simple built-in computerbusing settings input via a control panel. Most bread machines have different cycles for different kinds of dough—including white bread, whole grain, European-style, and dough-only. Many also have a timer to allow the bread machine to function without operator input, and some high-end models allow the user to program a custom cycle.
Bara brith is a traditional Welsh tea bread flavoured with tea, dried fruits and spices.
Arab cuisine is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in baharat (spices), herbs, and foods. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
Coffee cake may refer to a sponge cake flavored with coffee or, in the United States, a sweet cake intended to be eaten with coffee or tea. A coffee-flavored cake is typically baked in a circular shape with two layers separated by coffee butter icing, which may also cover the top of the cake. Walnuts are a common addition.
Raisin bread is a type of bread made with raisins and flavored with cinnamon. It is "usually a white flour or egg dough bread". Aside from white flour, raisin bread is also made with other flours, such as all-purpose flour, oat flour, or whole wheat flour. Some recipes include honey, brown sugar, eggs, or butter. Variations of the recipe include the addition of walnuts, hazelnuts, pecans or, for a dessert, rum or whisky.
Barmbrack, also often shortened to brack, is a yeast bread with added sultanas and raisins. The bread is associated with Halloween in Ireland, where an item is placed inside the bread, with the person who receives it considered to be fortunate.
A nut roll is a pastry consisting of a sweet yeast dough that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled up into a log shape. This 'log' is either left long and straight or is often bent into a horseshoe shape, egg washed, baked, and then sliced crosswise. Nut rolls resemble a jelly roll but usually with more layers of dough and filling, and resemble strudels but with fewer and less delicate dough layers. Fillings commonly have as their main ingredient ground walnuts or poppy seeds.
Tsoureki also known as Šurēk, choreg or "chorek", çörək (Azerbaijani), çyrek (Albanian), kozunak, cozonac (Romanian) or paskalya çöreği (Turkish) is a sweet holiday bread made with flour, milk, butter, eggs, and sugar and commonly seasoned with orange zest, mastic resin, or mahlab. Lampropsomo, a variation of tsoureki commonly called "Greek Easter bread," is made by Greek communities during Easter, not only in Greece, but also in other countries with Greek communities. It is also sometimes called Armenian Easter bread.
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.
Brown bread is bread made with significant amounts of whole grain flour, usually wheat, and sometimes dark-coloured ingredients such as molasses or coffee. In Canada, Ireland and South Africa, it is whole wheat bread; in the Maritimes and New England, it is bread made with molasses. In some regions of the US, brown bread is called wheat bread to complement white bread.
A nut roast or roasted nut loaf is a vegetarian dish consisting of nuts, grains, vegetable oils, broth or butter, and seasonings formed into a firm loaf shape or long casserole dish before roasting and often eaten as an alternative to a traditional British style roast dinner. It is popular with vegetarians at Christmas, as well as part of a traditional Sunday roast. Nut roasts are also made by Canadian and American vegetarians and vegans as the main dish for Thanksgiving or other harvest festival meals.
Cardamom breads, including the Finnish pulla and Swedish kardemummabröd and kardemummabullar, are a group of enriched breads or pastry flavored with cardamom. They are eaten throughout the year, typically with coffee or tea.
Daktyla is a leavened 'country' or 'village' bread from Greece, but also popular in Cyprus and Turkey.
No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough. Some recipes improve the quality of the crust by baking the bread in a Dutch oven or other covered vessel.
Northern Irish cuisine encompasses the cooking styles, traditions and recipes associated with Northern Ireland. It has distinctive attributes of its own, but has also drawn heavily from Irish and British cuisines.
Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa.
