Leavened
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Unleavened bread
Describes a dough that is without leavening or yeast. Unleavened bread plays an important role in Jewish ritual.
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Unleavened
Bread made without a raising agent. Baked thin.
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Unleavened - Describing any baked good that has no leavener, such as yeast, baking powder, or baking soda (flat breads).
Unmould - The careful removal of a food shaped in a mould such as cakes and terrines.
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Unleavened:
A word to describe breads, cakes, or other baked goods that do not use a leavening agent, such as baking powder, baking soda, yeast, or cream of tartar.
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Leavened or fermented dough, made from dry ground grain cereals or legumes mixed with water and yeast are in use all over the world.
Leavened Russian pancakes made from a buckwheat and wheat flour batter; they are usually served as hors d'oeuvre with sour cream and caviar or smoked fish; singular is blin.
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Most leavened breads use yeast as a leavener. As yeast feeds on the starches and sugars in the bread dough, it creates carbon dioxide as a byproduct, causing the bread to rise.
Churek Unleavened bread of Asian people, flatcake. Chureki with poppy seeds, thin flatcakes
Churt Boiled milk with ferments ...
For cakes leavened by air, such as angel food, beat the egg whites only to soft peaks; otherwise, the batter may expand too much.
For cakes leavened by egg whites, beat only to a soft peak consistency to keep them from expanding too much as they bake and then collapsing.
Roti
Unleavened, griddle-cooked Indian bread.
Rouille
The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
savarin: yeast-leavened cake shaped like a ring, soaked in sweet syrup
savoyarde: usually, flavored with Gruyère cheese
scarole: escarole ...
A crepe is an unleavened, flat, thin pancake of cooked dough or batter which is used as a wrapper for another food.
Udon A thick Japanese noodle. Unleavened Describes a dough that is made without leavening or yeast. Unleavened bread plays an important role in Jewish ritual.
Chapatis: unleavened breads freshly made for a meal from almost any flour: rolled flat then deep-fried until they puff and brown. Well known in India and much favored by African Indians.
matzo: A flat, unleavened cracker-like bread served during the Jewish holiday of Passover.
meat thermometer: A thermometer that you pierce into a cooked piece of meat to check the meat's internal temperature and therefore its doneness.
a round, thin, unleavened Mexican bread made from masa or wheat flour and baked on a griddle, eaten plain or wrapped around various fillings.
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Roti (Nepali Non-Leavened Whole Wheat Flat Bread) Handle
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Pasta (Italian): Unleavened dough made from wheat flour, water, and sometimes eggs that is molded into a variety of shapes and boiled.
Pasta Flora (Greece): A lattice-topped tart filled with apricot puree.
Pastel (Spanish): Cake ...
Tortilla - An unleavened Mexican bread, tortillas are flat and round. They may be made with flour or masa (corn flour).
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A dry 6 inch disc of unleavened bread. Normally griddle cooked ,it should be served piping hot. Spelling varies eg Chuppati, Chapati etc. Chutneys. The common ones are onion, mango and tandoori.
Bhakri An unleavened flatbread made from Sorghum flour and water. The dough is rolled out and baked on a tawa. Bharta A spicy, pulpy, mashed, vegetable dish. Most commonly served with Baingan (eggplant).
Galette: A flat, round pastry cake made with flaky pastry dough, yeast dough, or unleavened dough.
Ganache: This is a rich, dark chocolate topping or decoration that has lots of uses.
hardtack A large, hard biscuit made with unsalted, unleavened,flour and water dough. It is baked and dried to give it a longer shelf life and has been used as a staple by sailors at least since the 1800's.
Challah - Braid Bread: Challah or hallah is a traditional Jewish bread eaten on Shabbat and Jewish holidays (except Passover, when leavened bread is not allowed).
Blini A small thick savory pancake made with a leavened batter that contains both wheat flour and buckwheat flour. Blue Cheese A cow's milk, semisoft, blue-veined cheese with a very strong aroma.
generic name for thin pieces of hardened, unleavened dough that are molded into various shapes and boiled, not baked.
It lasts eight days and no hamez, leavened foods, can be eaten. Because of this dietary prohibition, a great many specialized dishes were created.
matzo (MAHT-suh) - Matzo is a Hebrew word that means "unleavened bread." The Bible commands Jews to commemorate the exodus from Egypt by eating matzo - and no leavened bread - for the eight days of Passover.
Pasta is made of an unleavened dough of wheat or buckwheat, flour and water, sometimes with eggs and vegetable extracts. Pastas include noodles in various lengths, widths and shapes.
Up until the late 19th century, all yeast breads were leavened with starters, and keeping a starter alive in its crock was a routine household chore.
Johnnycakes: The unleavened cornmeal pancakes served at breakfast haunts. The name's origin is a matter of some dispute as is its spelling: Johnny-cake, johnnycake, Johnnycake and Johnny Cake are frequent variants.
It is made with leavened dough (chopped onion or cilantro can also be added to it), and the leavener is often made from buttermilk or yogurt.
Pound Cake - The pound cake originated several centuries ago in England from yeast leavened bread-like cakes. The name comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour.
The majority of breads are leavened by yeast. Most bakers in North America leaven their dough with commercially produced baker's yeast.
feast, and did bake unleavened bread." Whether the shewbread of the Jewish tabernacle was leavened is an open question,. but it is significant that the Passover cakes eaten by Jews to-day, known as Matzos, are innocent of leaven.
An unleavened dough formed from a liquid (eggs and/or water) mixed with a flour (wheat, buckwheat, rice or other grains or a combination of grains) and cut or extruded into tubes, ribbons and other shapes; flavorings such as herbs, ...
A non-yeasted, somewhat dense cake leavened with eggs and chemical agents such as baking powder or baking soda, mixed quickly, and baked. Quick breads are most often baked in loaf pans and are excellent for gift giving.
From the earliest, unleavened breads from the Middle East and the Americas to risen breads to elaborate cakes and pastries, history leaves us record of baking in many ancient civilizations, including Babylon, Egypt, Rome and Greece.
San Francisco Sourdough bread: Bread leavened solely by the wild yeast, lactobacillus sanfranciscans. Without this particular strain of lactobacilli, you cannot make true San Francisco sourdough bread.
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Tortilla: Flat, thin, circular unleavened bread made of masa for corn tortillas or harina for flour tortillas. Most important item in Mexican cooking.
Tostada: Fried corn tortilla, often topped with beans, meat, tomatoes, lettuce and salsa.
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A thin, crisp, unleavened bread that is traditionally eaten during the Jewish Passover. Tradition dictates that matzos be made only with water and flour, but moderns include certain flavors, such as onion. Mayonnaise ...
Lightnin' bread - Quick breads leavened with baking soda or baking powder.
Lily buds - [Chinese] Also known as tiger lily buds or golden needles. Dried day lily buds that are nutritious and sweet.
Lima - [Spanish] lime.
Irish Soda Bread - Bread that is leavened with baking soda. Currants are often added.
Italian Parsley - Also known as flat-leaf parsley, this plant has a stronger aroma and flavor than the curly-leafed variety.
Dumpling - A small lump of soft leavened and seasoned egg, milk, and flour dough, shaped with two spoons or piped out of a pastry bag fitted with a nozzle. Usually it is poached in simmering water, but can be steamed over a stew.
Sponge cake: A sweet-batter product that is leavened with a beaten egg foam. (Also called a genoise.)
Spring-form pan: A round, straight-sided pan whose sides are formed by a hoop that can be un-damped and detached from its base.
Tortilla Mexican griddle cake, a flat, unleavened corn cake baked on a heated stone or iron
Toss To cause a rising and falling action for the purpose of blending ingredients together as in salads ...
Blini - A small pancake made of buckwheat flour and leavened with yeast. These pancakes are often brushed with large amounts of melted butter and served with caviar and sour cream. Other versions may be made of vegetable purees or semolina flour.
A type of quick bread, leavened with baking powder and baking soda, used as a tea bread or dessert bread. The applesauce provides the bread with flavor and moistness.
Cornmeal may be used to make polenta porridge and cornbreads and it is added to various unleavened breads, muffins, cookies etc. There is also white and blue cornmeal available, although they may be hard to find in Finland.
This is a pan with high sides and a center tube which promotes the even distribution of heat through the air-leavened batter. These pans are also known as tube pans.
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Barley flour (containing gluten) is a high-fibre, nutritious product popular in Europe for puddings, soups and unleavened breads. For more information about flour, see our article.
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There are two simple tricks to know when adding whole-grain goodness to your baked goods: First, if you're baking bread leavened with yeast, about half of the flour you use will need to contain gluten.
Bread
Baked foods produced from dough made of flour, water, salt and other optional ingredients, and leavened by yeast or other leavening agents.
Since cornbread is leavened with baking powder instead of yeast, it was easy for early settlers to master how to make cornbread even with limited resources. So, it's no wonder the dish caught on.
The dough wrapped in butter is rolled and folded (these folds are referred to as turns) to create the many layers of pastry, Leavened by steam from moisture in butter and dough, plus added yeast, if applicable. Pastries are made this way.
[5] There is also evidence of leavened bread in ancient Egypt circa 1500 BC[6] and of milk fermentation in Babylon circa 3000 BC.[3] The Chinese were probably the first to develop vegetable fermentation.[3] ...
ወጥ], lean beef cubes braised in a spicy, thick gravy made from chiles, onions and garlic, and doro wat [ዶሮ ወጥ], a stew of chicken and hard-boiled eggs in similar gravy. Besides rice, the main staple in East Africa is a thin leavened bread ...
A type of cake that is leavened by beating air into whole eggs and sugar, or by beating the sugar with the yolks and whites separately.
 See also: Bread, Cooking, Flour, Dough, Unleavened
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