The French are true leaders in the consumption of bread, each inhabitant of the country eats 67 kg of baguettes, landmine and brioche every year. This is not surprising, because it is simply impossible to walk past the aroma of fresh pastries coming from local bakeries. However, in other countries you can also find traditional yeast baked goods, having tried it, you can forget about diets forever. And all because it is unrealistically delicious!
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Polish Dormant (Krakow)
You can try it only in Krakow, there is a historical explanation for this. Initially, only one Cracow bakery had the right to bake bastards, and they were sold only during Lent. Since 1849, the restriction has disappeared, but you can still sell and buy them only in one city - Krakow. This is not a whim of the Poles themselves, but the decision of the European Union.
Squire is a round baking with a hole in the middle, on top it can be sprinkled with salt, sesame or poppy seeds. In fact, it can be called a bagel, if not for manufacturing technology: the ring is formed from two interwoven stripes. You can buy amateurs in the central part of the city, they are sold right on the street, in special booths. The most delicious are fresh, with a crispy crust and a fragrant, soft crumb, and there is one such only 1,5 zl.
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Uigur bread (Xinjiang province in China)
You can taste round flavored cakes with spices and onions right on the streets of Xinjiang, because trays with Uigur bread come across at every step. Not a single merchant will tell you the recipe for his bread, since everyone makes Uyghur bread according to his own recipe.
Bread is baked in a round oven-ton and only men do it. Their working day begins long before dawn, and all in order to have time to finish the party. There are many varieties of Uyghur bread, in short: jong nan (large and flat) and togach (small and chubby). Interestingly, this pastry is suitable for long storage.
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Adjarian Khachapuri (Georgia)
Bread boat with cream cheese Suluguni Georgian national dish, whose historical homeland is the region of Adjara. The dough for khachapuri is the simplest - water, yeast, salt, egg yolk. The highlight is hidden in the filling: cheese and egg yolk, which is baked whole, but so that it remains liquid inside.
Any Georgian chef knows how to bake a real Adjarian khachapuri, and even more so, how to eat it correctly. You can’t eat khachapuri with your hands, you need to break off the bread crusts and dip them into the filling ак so it tastes best.
Well, what a feast without a good Georgian cognac? Our site most-beauty.ru will be happy to help you choose the best Georgian cognac for the table.
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Christmas bath (Czech Republic, Slovakia)
A bath is a butter wicker with almonds, raisins and dried apricots, which is a symbol of the baby Christ. The production technology itself is not complicated, but there are so many superstitions that it used to be trusted to make a bath for Christmas only the chosen ones: while the whole process lasts, you need to think only about good things, and when the dough rises, the baker must jump up and down. They could hide a coin in the pie, it was believed that the one who finds it will be lucky next year.
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Panettone (Italy)
There is a legend according to which Panettone was the first to bake a careless baker who accidentally burned a Christmas cake in an oven. In order not to get scolded by his master, he kneaded the pastry, and for added sweetness he added candied fruits with raisins. Now without panettone it is impossible to imagine Christmas and Easter in Italy.
The cake is very similar to the Slavic cake, which is prepared by every mistress for Easter. According to the classic recipe, baking the Italian version takes three days, and serves it to the table with wine and mascarpone. Italians have become a tradition to exchange rich panettone for the holidays.
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Tandoor Nan (Azerbaijan)
From a simple set of ingredients, an incomparable taste is obtained: on top is a crispy sweetish crust, under which a soft, fluffy crumb is hidden. Fragrant bread cakes are baked in a round tandoor oven, which is made from special clay. In such furnaces, fire constantly burns at the bottom, and the cakes are attached in one motion to the red-hot walls, where they are baked. Tandoor-nan can be bought in any city of Azerbaijan, it is served with appetizers - cheese, sour cream, honey.
By the way, on most-beauty.ru you can find out about the best varieties of Dutch cheeses.
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Sweet bread Pão Doce (Portugal)
Pão Doce is served on the table for Christmas or Easter. Sweet raisins, cognac or whiskey, lemon zest are added to the dough. Sweet tooth needs to be careful with this round bread, as each piece eaten will turn into extra centimeters at the waist. There is a slight difference in Christmas and Easter Pão Doce, in the second case, in addition to raw eggs, crushed boiled yolks are added to the dough.
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Hala (Israel)
Hala in Hebrew means “loaf of bread”, and besides this, this word refers to a piece of dough that is burned in the oven as a sacrifice. Jewish Challah This is an obligatory ritual dish on Shabbat, large Jewish holidays. There are rules, as it is right, in the traditions of Judaism, to eat challah. Jews must abide by these rules, and everyone else can simply enjoy the taste of Jewish bread.
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Bagels (Hungary)
It is already unknown how the Christmas bagel roll appeared, but for the past three centuries not a single Christmas in Hungary has been complete without a sweet roll. Translated from Hungarian bagels means "horseshoe." This is a thin dough rolled up in a roll, and the filling can be different - poppy seeds, nuts, from grated chestnuts or chocolate cream. Each mistress has her own special recipe. In addition to Christmas, bagels are prepared for Easter holidays or for a wedding table.
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Pulla (Finland)
Wicker bun made of soft dough with a delicate aroma of cardamom is called Pulla in Finland. They serve it to coffee, after cutting it into thin slices of pitko. Raisins, nuts are added to the baking, and vanilla glaze is poured on top. Pulla is popular in Canada, some American states where native Finns live.
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Brioche (France)
The French brioche bun is the queen of pastry, so she stayed in the end. One of its features is the abundance of oil, and in some recipes it is added in the same proportions as flour. Because of these features, brioche dough is made liquid, so it must be kept in the refrigerator. Brioche are different: small round, double (brioche with head). Sweet, delicate, melting in the mouth - such a brioche stays for a week.
Finally
Anywhere in the world, bread means wealth, therefore it has a special love and its own unique recipes! We hope that most-beauty.ru has awakened hidden culinary talents in you and you are already in search of the right recipes.
Posted by: savana3