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Vánočka
''Vánočka'' is a plaited bread, baked in Czech Republic and Slovakia (in Slovak called ''vianočka'') traditionally at Christmas time. Such special festive Christmas bread made from white flour, either in the form of a wedge or of plaited shape was first mentioned around 1400 by Benedictine monk Jan of Holešov in his work ''Treatise on Christmas Eve''. According to his interpretation, this pastry symbolized Christ Child wrapped in cloth. Vánočka was further referred to during the 16th century, where it could only be made by a baker who was a guild craftsman. During the 18th century, people took the recipe into their homes and began baking it themselves. It is rich in eggs and butter, making it similar to brioche. Lemon rind and rum add colour and flavour; the dough can also contain raisins and almonds and is plaited like challah. A ''vánočka'' may be built up from three progressively smaller plaits stacked on top of one another; this is sometimes interpreted as a rough ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Challah
Challah (, he, חַלָּה or ; plural: or ) is a special bread of Ashkenazi Jewish origin, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover). Ritually acceptable challah is made of dough from which a small portion has been set aside as an offering. Challah may also refer to the dough offering. The word is biblical in origin, though originally referred only to the dough offering. Similar braided breads such as kalach and vánočka are found across Central and Eastern Europe. Name and origins The term in Biblical Hebrew meant a kind of loaf or cake. The Aramaic word given for its translation is (pl. ), and which word (var. syc, ܓܪܝܨܐ / ܓܪܝܣܐ) Payne Smith defines as "a cake or loaf," or "morsel of bread." In Hebrew, the word challah is derived from the root () which means “hollow,” “space” or “pierced.” In Rabbinic terminology, ''challah'' often refers to the portion of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Cuisine
Czech cuisine ( cs, česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and the third course can include supplementary courses, such as dessert or compote ('). In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces ( gravies), are popular dishes usually accompanied with beer, especially Pilsner, that Czechs consume ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Republic
The Czech Republic, or simply Czechia, is a landlocked country in Central Europe. Historically known as Bohemia, it is bordered by Austria to the south, Germany to the west, Poland to the northeast, and Slovakia to the southeast. The Czech Republic has a hilly landscape that covers an area of with a mostly temperate continental and oceanic climate. The capital and largest city is Prague; other major cities and urban areas include Brno, Ostrava, Plzeň and Liberec. The Duchy of Bohemia was founded in the late 9th century under Great Moravia. It was formally recognized as an Imperial State of the Holy Roman Empire in 1002 and became a kingdom in 1198. Following the Battle of Mohács in 1526, the whole Crown of Bohemia was gradually integrated into the Habsburg monarchy. The Protestant Bohemian Revolt led to the Thirty Years' War. After the Battle of White Mountain, the Habsburgs consolidated their rule. With the dissolution of the Holy Empire in 1806, the Cro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brioche
Brioche (, also , , ) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. Brioche is considered a ''Viennoiserie'' because it is made in the same basic way as bread but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. Brioche, along with ''pain au lait'' and ''pain aux raisins''—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of ''Viennoiserie''. Brioche is often cooked with fruit or chocolate chips and served on its own or as the basis of a dessert with many local variations in added ingredients, fillings, or toppings. Forms Brioche has numerous uses in cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast Breads
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms that evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are calle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braided Egg Breads
Braided is a musical group consisting of Casey LeBlanc, Ashley Leitão, and Amber Fleury, who all competed on the third season of ''Canadian Idol'' in 2005. They are the third music group to come from an Idol show in the world, after Young Divas from Australia and Feminnem from Croatia. History During the 2005, Canadian Idol contest, Leitao came in ninth, Fleury eighth and LeBlanc fifth. The three were brought together by producer and ''Idol'' accompanist Mark Lalama, at the suggestion of his brother Paul. The band's name was chosen because the group "braids" elements from across the country into one.Malchuk, Carlye (July 31, 2006). "Idol finalists, including NBer, releasing CD Tuesday: Casey LeBlanc part of Braided trio", ''Telegraph-Journal'', p. D10. Braided began recording in Lalama's studio at his farmhouse in Fenwick, Ontario. The single "A Little Bit Closer" was released in June 2006. Their debut album, ''Casey, Ashley and Amber'', was released in August. Figure skater ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sweet Breads
This is a list of sweet breads. Sweet bread, also referred to as pan dulce, buns or coffee bread, is a bread or cake that is typically sweet in flavor. Some sweet breads, such as Portuguese Pao Douce, may be prepared with potato flour, which imparts a sweet flavor and light texture to them. Some sweet breads that originated as cake-breads, such as lardy cake, Bath buns and Chelsea buns, are classified as sweet breads in contemporary culinary taxonomy, even though some still have the word "cake" in them. Sweet breads A * * bread * B * * * * * * * * * * * * * * * C * * * Challah – Jewish honey egg bread * * * * * * * * * * * D * * – in Denmark, these types of pastries are referred to as ''wienerbrød'' * E * F * G * – Armenian pastry or sweet bread * * * * * H * * * * * I * K * – Hungarian sweet bread * * * * – dates to the start of the 13th century as a unique bread served at Polish weddings * L * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hefekranz
Hefekranz or Hefezopf (literally "yeast wreath" and "yeast braid") are sweet breads from Switzerland, Germany, Austria and South Tyrol. The dough is made from sugar, flour, butter, eggs and yeast (sometimes with raisins or almonds). Typically both Hefezopf and Hefekranz consist of three braided dough-pieces. While the Hefezopf ("Zopf" meaning braid) is a loaf consisting only of a braid, the Hefekranz' braid is bent into a wreath ("Kranz" meaning wreath). Two similar kinds of bread called ''vetekrans'' and ''vetelängd'' (literally "wheat wreath" and "wheat length" respectively) are common in Sweden. ''Vetelängd'' is shapewise very similar to the Hefezopf, whereas the ''Vetekrans two ends are joined, shaping the bread into an O-shape, prior to baking. See also * Challah * Zopf – unsweetened Swiss variant * Vánočka – Slavic variant * List of sweet breads This is a list of sweet breads. Sweet bread, also referred to as pan dulce, buns or coffee bread, is a brea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Houska
Houska is a traditional bread roll baked and consumed in the Czech Republic. Typical ingredients include wheat flour (but other types can be used), water, yeast and salt. They are topped with poppy seeds, caraway seeds, linseeds or sea salt. Rohlík is another form, similar or identical in ingredients, production, taste, size and price. A 2002 article in the ''Chicago Tribune'' published a recipe for a sweet variant, a lightly sweetened, traditional bread roll containing a significant amount of sugar, eggs and cream, occasionally raisins, and may be covered in poppy seeds. See also * List of bread rolls A bread roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves. Rolls are also commonly used ... References Czech cuisine {{bread-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zopf
Zopf or Züpfe ( French and in Italian) is a type of Swiss, Austrian, German or Bavarian bread made from white flour, milk, eggs, butter and yeast. The dough is brushed with egg yolk, egg wash, or milk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. A variant Swabia is known as a Hefekranz (also: Hefezopf), and is distinguished from the Zopf in being sweet. The name in German and French is derived from the shape of the bread, and means "braid" or "pigtail". See also * Challah * Cardamom bread * Panaret * Pulla * Vánočka ''Vánočka'' is a plaited bread, baked in Czech Republic and Slovakia (in Slovak called ''vianočka'') traditionally at Christmas time. Such special festive Christmas bread made from white flour, either in the form of a wedge or of plaited shape ... Braided egg breads Swiss breads Christmas food Austrian breads German breads {{bread-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manger
__NOTOC__ A manger or trough is a rack for fodder, or a structure or feeder used to hold food for animals. The word comes from the Old French ''mangier'' (meaning "to eat"), from Latin ''mandere'' (meaning "to chew"). Mangers are mostly used in livestock raising and generally found at stables and farmhouses. They are also used to feed wild animals, e.g., in nature reserves. A similar trough providing drinking water for domestic or non-domestic animals is a watering trough and may be part of a larger watering structure called abreuvoir. The manger in Christianity The manger is also associated with nativity scenes where Mary and Joseph, forced by necessity to stay in a room for animals instead of a guest room, used a manger as a makeshift crib for the Baby Jesus. ( el, φάτνη ''phatnē''; Luke 2:7). Gallery File:Devil's_Farmhouse,_Mellieha.jpeg, 18th century limestone mangers at The Devil's Farmhouse in Mellieha, Malta. File:Donkey eating.jpg, Donkey eating apples from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baby Jesus
The Christ Child, also known as Divine Infant, Baby Jesus, Infant Jesus, the Divine Child, Child Jesus, the Holy Child, Santo Niño, and to some as Señor Noemi refers to Jesus Christ from his nativity to age 12. The four canonical gospels, accepted by most Christians today, lack any narration of the years between Jesus' infancy and the Finding in the Temple when he was 12. Liturgical feasts Liturgical feasts relating to Christ's infancy and childhood include: * The Feast of the Nativity of Jesus Christ (25 December); * The Feast of the Circumcision of Christ (1 January – Eastern Orthodox Church, Latin Rite-Extraordinary Form); * The Feast of the Holy Name of Jesus (3 January – Latin Rite; others – various); * The Feast of the Epiphany (6 January or 19 January in the Gregorian equivalent of the Julian calendar) * The Feast of the Presentation of the Lord (2 February) Depictions in art From about the third or fourth century onwards, the child Jesus is frequently sh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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