n
A form of yeast in which yeast cells in dehydrated granules are alive but dormant because of the lack of moisture.
n
(cooking) Bread which has been raised by charging the dough with carbon dioxide, instead of raising by fermentation.
n
(cooking) A type of handmade, short shelf life bread that is offered unpackaged and consumed immediately after baking.
n
A board on which the dough is kneaded before being baked into bread.
n
A type of basket used to provide structure for breads during proofing.
n
A famine food made by adding ground phloem to the flour as an extender.
n
Alternative form of barmbrack [An Irish yeasted bread with sultanas and raisins.]
n
The quantity of bread or other baked goods baked at one time.
n
(cooking, countable, uncountable) A beaten mixture of flour and liquid (usually egg and milk), used for baking (e.g. pancakes, cake, or Yorkshire pudding) or to coat food (e.g. fish) prior to frying.
n
A breakfast dish originally consisting of rolled oats mixed with apples, nuts, lemon juice, cream and honey.
n
Pre-mixed baking mix, generally consisting of flour, a shortening and a leavening agent (for quickly making fresh biscuits, pancakes, dumplings, etc).
n
Rhizopus stolonifer, a widely distributed thread-like mucoralean mold commonly found on the surface of bread.
n
(offensive, dated) Synonym of native bread; a fungus of species Laccocephalum mylittae (syn. Polyporus mylittae).
n
A household appliance which makes dough from raw ingredients, for use in making bread, pizza and other baked goods.
n
(sciences) The art, study or practice of making and preparing breads.
n
Alternative form of breadstuff [Any of the ingredients for making bread, especially as commodities in trade and especially the principal ones, namely, flour/meal or the grain with which to mill it (such as wheat, oats, rye, or any other cereal grain).]
adj
Full of or containing a large quantity of bread.
n
(Scotland) Oatmeal mixed with boiling water or milk.
n
Bread with a brown colour as distinct from white bread, wholemeal, granary or other specific types of bread.
n
(cooking) A very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm or less, by julienning and then cutting many times at a 90-degree angle to the julienne.
n
(cooking) A bread made by the Aboriginal Australians, by crushing seeds into a dough, after which it is baked.
v
Hyponyms: nosebutter, tailbutter
n
A method of efficient dough production to make bread quickly, producing a soft, fluffy loaf.
n
Alternative form of concassé [(cooking) Food (fish, fruit, vegetables, etc) that has been coarsely chopped or cut into large pieces.]
n
(cooking) Food (fish, fruit, vegetables, etc) that has been coarsely chopped or cut into large pieces.
n
Alternative spelling of congee (“rice gruel”) [Leave, formal permission for some action, (originally and particularly):]
n
(cooking) A Jewish-style American rye bread.
n
Synonym of sawmill gravy
n
A double-chambered steamer used to prepare couscous
n
A kind of flat, crunchy cracker made with rye.
n
Alternative spelling of crispbread. [A type of flat, dry bread or cracker, usually baked of rye flour, popular in the Nordic countries.]
n
A type of flat, dry bread or cracker, usually baked of rye flour, popular in the Nordic countries.
n
Alternative spelling of crepe [A flat round pancake-like pastry from Lower Brittany, made with wheat.]
n
(religion) Bread which has been given as a dole or bestowed in alms.
n
A thick, malleable substance made by mixing flour with other ingredients such as water, eggs, and/or butter, that is made into a particular form and then baked.
adj
(colloquial) Not brought to perfection; unfinished.
n
(cooking) Bread eaten or consumed without any spreads or toppings.
n
(archaic, humorous, slang) Synonym of breadbasket (“the abdomen or stomach, especially as a vulnerable part of the body in an attack”)
v
(rare, obsolete) To convert into bread.
n
(obsolete) A quarter of a thin oatmeal or flour cake.
n
(obsolete) A pancake or hotcake.
n
Raw baker's yeast which has not been dehydrated. Also known as cake yeast or compressed yeast.
n
(military, slang) Awards worn on a military uniform.
n
(US, dated) A specific cracker made of graham flour, developed in the nineteenth century.
n
A dish of potatoes sliced very thin, but with the bottoms left intact, and then baked and optionally scalloped with cheese.
n
A variety of rumbledethumps using cream instead of butter.
n
A (usually wooden) trough in which dough is kneaded before baking into bread.
n
A small cake of about the dimensions of a finger.
n
Any agent used to make dough rise or to have a similar effect on baked goods.
n
A starter dough for sourdough bread
n
(cooking) A sweet Scandinavian rye bread.
n
(also loaf of bread) A block of bread after baking.
n
(baking) The step in making macarons where the wet and dry ingredients are carefully folded together.
n
Alternative form of mashed potato (“1960s dance”) [Potato that has been boiled and mashed to a pulpy consistency.]
n
(uncountable or in the plural) A dish consisting of potatoes that have been boiled, mashed to a pulpy consistency, and mixed with such ingredients as butter or milk.
n
A live dough used as the source of starter dough, containing live (traditionally, environmentally derived) yeast and ground grains, for making sourdough, that is kept, fed and watered, and used in perpetuity in a traditional bakery or by traditional bakers.
n
(cooking) A type of bread containing chopped nuts.
n
(film, slang) A box on which an actor stands to make them appear taller.
adj
Alternative form of panary [(obsolete) Relating to the making of bread.]
v
(cooking, chiefly in the past tense) To bread; to coat in breadcrumbs or breading.
n
blind-baking (baking a pastry before adding a filling)
n
A mixture of flour, water and yeast that is allowed to ferment prior to another baking process
n
A step in creating yeast breads and baked goods, during which the yeast is allowed to leaven the dough.
n
A type of bread made with white flour and baked in a long, narrow, lidded pan.
n
A food that has been ground or crushed into a thick liquid or paste.
n
Alternative form of puree [A food that has been ground or crushed into a thick liquid or paste.]
v
Synonym of put food on the table
n
Alternative form of pate feuilletee [Synonym of puff pastry]
n
The substance used to make bread rise.
n
(cooking) A type of bread made from flour and bran.
adj
Of bread: made from flour and bran.
n
(US, dated) A dough and yeast mixture which is allowed to ferment.
n
(dated, uncommon) Synonym of heavy bread
n
A modelling material made from a mixture of flour, salt, and water.
n
(cooking) A dense white bread that is traditional in the Appalachian Mountains, leavened by naturally occurring Clostridium perfringens and other bacteria rather than by yeast.
adj
Of food: prepared as sashimi.
n
(US) A traditional Southern gravy, usually served with biscuits, made from milk or cream with meat drippings and flour.
n
(cooking) A type of bread cooked in a skillet over an open fire, usually cornbread.
n
Synonym of skillet bread
n
Alternative form of sourdough [A type of bread dough leavened with yeast and lactobacilli that produce acids giving a sour taste.]
n
Alternative form of sourdough [A type of bread dough leavened with yeast and lactobacilli that produce acids giving a sour taste.]
n
(obsolete) Leaven; an agent that makes dough rise.
n
Alternative form of sour mash [The mash resulting from a previous fermentation used as a starter in a new fermentation]
n
(baking) Dough before it is kneaded and formed into loaves, and after it is converted into a light, spongy mass by the agency of the yeast or leaven.
n
Alternative spelling of spoonbread [(Southern US) Bread made from corn and eggs, of a soft consistency such that it is served with a spoon.]
n
A form of bread made from whole grains that have been allowed to sprout, that is, to germinate. It is often eaten uncooked, or slightly heated, by proponents of raw foods.
n
Any type of bread prepared with sweet ingredients
adj
Wholemeal and sweet; used to describe digestive biscuits.
n
Bread made without a raising agent.
n
(countable) A flat pastry pressed with a grid pattern, often eaten hot with butter and/or honey or syrup.
n
(Judaism, historical) A loaf for a wave offering.
n
Alternative form of wheat paste [A gel or liquid adhesive made from wheat flour or starch and water.]
n
Synonym of sawmill gravy
adj
Alternative form of white bread [(chiefly US, colloquial, derogatory) Bland, boring; flavorless.]
n
(cooking) The most basic type of thickening agent, flour blended with water to make a paste.
v
(of something prepared with a yeasted dough) To rise.
n
(cooking) Any type of bread prepared with yeast as a leavener.
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