About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 51. Chapters: Panettone, Pita, Amish Friendship Bread, Bagel, King cake, Vienna bread, Naan, Montreal-style bagel, Challah, Tsoureki, Nut roll, Bublik, Krotekaker, Crumpet, Focaccia, Brioche, Hot cross bun, Melonpan, Churro, Babka, Pandoro, Muffin, Manchet, Rosca de reyes, Pandesal, Barmbrack, Paska, Bulkie roll, Gugelhupf, Saffron bun, Ciabatta, Banbury cake, Bath bun, Cozonac, Lardy cake, Sally Lunn bun, Lahoh, Kaiser roll, Anadama bread, Afghan bread, Lady Arundel's Manchet, Daktyla, Cougnou, Germknodel, Dripping cake, Grant loaf, Mollete, Pain de campagne, Buttery, Kalach, Marraqueta, Dampfnudel, Pulla, Michetta, Malooga, Borodinsky bread, Poga a, Colomba Pasquale, Hard dough bread, Chelsea bun, Vano ka, Velhote, Buccellato, Pullman loaf, Parker House roll, Bialy, Vatrushka, Pain de mie, Russian Mennonite zwieback, Plain loaf, London bun, Zopf, Bremer Klaben, Pan loaf, Broa, Pain brie, Pan de Pascua, Hefekranz, Skolebrod, Colston bun, Slow Bread, Djevrek, Talau, Guernsey Gache, Craquelin, Filone. Excerpt: A bagel (also spelled beigel) is a bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy or sesame seeds. Some also may have salt sprinkled on their surface, and there are also a number of different dough types such as whole-grain or rye. Bagels have become a popular bread product in the United States, Canada, Australia and the United Kingdom, especially in cities with large Jewish populations, many with different ways of making bagels. Like other bakery products, bagels are available (either fresh or frozen, and oft...
