| Name | Image | Origin | Description |
|---|
| Bappir |  | Sumer | An historicalSumerian twice-bakedbarley bread that was primarily used in ancientMesopotamianbeer brewing. Historical research done at Anchor Brewing Co. in 1989 (documented inCharlie Papazian'sHome Brewer's Companion,ISBN 0-380-77287-6) reconstructed a bread made frommaltedbarley and barley flour withhoney and water and baked until hard enough to store for long periods of time; the finished product was probably crumbled and mixed with water, malt and eitherdates or honey and allowed toferment, producing a somewhat sweet brew. It seems to have been drunk with a straw in the manner thatyerba mate is drunk now. |
| Biscotti |  | Prato, Italy | More accurately known asbiscotti di Prato (Prato biscuits), also known ascantuccini (coffee bread), are twice-baked biscuits originating in theItalian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven. Pictured is chocolate and pistachio biscotti. |
| Biscuit |  | | Abaked, commonly flour-based food product. TheMiddle French wordbescuit is derived from theLatin wordsbis (twice) andcoquere,coctus (to cook, cooked), and, hence, means "twice-cooked".[2] This is because biscuits were originally cooked in a twofold process: first baked, and then dried out in a slow oven.[3] This term was then adapted into English in the 14th century during theMiddle Ages, in theMiddle English wordbisquite, to represent a hard, twice-baked product.[4] The term is applied to two distinct products inNorth America and theCommonwealth of Nations and Europe. Pictured is an American biscuit (left) and British biscuits (right), demonstrating the difference between the American English and British English meaning of "biscuit".[3] |
| Bread pudding |  | | A bread-based dessert popular in many countries' cuisine, including that ofCuba,[5]Ireland,Great Britain,France,Belgium,Puerto Rico,Mexico,Malta,Argentina,Louisiana Creole, and thesouthern United States. In other languages, its name is a translation of "bread pudding" or even just "pudding", for examplepudín orbudín in Spanish; also in Spanish another name ismigas (crumbs)[citation needed]. In Mexico, there is a similar dish,capirotada.[6] |
| Biskotso |  | | Baked bread topped with butter and sugar, or garlic, in some cases. Theetymology of the word itself is related to the English biscuit and Italianbiscotti, in that it is derived from theLatin phrase wordbis coctus, which means "twice baked". |
| Crouton |  | | Sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor tosalads, notably theCaesar salad, as an accompaniment tosoups, or eaten as asnack food. The word crouton is derived from the Frenchcroûton, itself derived fromcroûte, meaning "crust". Croutons can be of any size, up to a very large slice. |
| Detroit-style pizza |  | Detroit, Michigan | A style ofpizza developed in Detroit, Michigan. It is a square pizza similar toSicilian-style pizza that has a thick deep-dish crisp crust and toppings such as pepperoni and olives and is served with the marinara sauce on top.[7][8] The crust of a Detroit-style pizza is noteworthy because in addition to occasionally being twice-baked, it is usually baked in a well-oiled pan to a chewy medium-well-done state that gives the bottom and edges of the crust a fried/crunchy texture. |
| Fat rascal |  | | Also called theYorkshire tea biscuit orturf cake, it is a type of cake, similar to thescone in both taste and ingredients.[9] They are round domed tea-cakes with a rich brown crust and made withcurrants andcandied peel. They are closely associated with theCleveland area on the borders ofCounty Durham and Yorkshire. |
| Mandelbrodt |  | | A dessert associated with Eastern European Jews. The Yiddish word mandelbrodt literally meansalmond bread. It is made by forming dough into a loaf, baking it, slicing the loaf into oblong cookies and baking again. The crunchy, dry cookies were popular in Eastern Europe among rabbis, merchants and other itinerant Jews as a staple dessert that kept well.[10] |
| Melba toast |  | | A dry, crisp and thinly slicedtoast, often served with soup and salad or topped with either melted cheese orpâté. Melba toast is made by lightlytoasting slices of bread under agrill, on both sides. The resulting toast is then sliced laterally. The thin slices are then returned to the grill with the untoasted sides towards the heat source, resulting in toast half the normal thickness.[11] It is named afterDameNellie Melba, the stage name of Australian opera singer Helen Porter Mitchell. Its name is thought to date from 1897, when the singer was very ill and it became a staple of herdiet. The toast was created for her by chef and fanAuguste Escoffier, who also created thePeach Melba dessert for her. The hotel proprietorCésar Ritz supposedly named it in a conversation with Escoffier.[12] |
| New York-style cheesecake |  | New York City, circa 1920s[13] | The typical New York cheesecake is rich and has a dense, smooth and creamy consistency,[14] and relies upon heavycream orsour cream andcream cheese. Sour cream makes the cheesecake more resilient to freezing and is the method by which most frozen cheesecakes are made. However, a lavish variant uses sour cream as a topping, applied when the cheesecake is cooked. It is mixed withvanilla extract and sugar and replaced in the oven, so that it is twice-baked. |
| Paximathia |  | Greece | A bread of Greek origin that is prepared with whole wheat, chick pea or barley flour. Traditional versions were twice-baked.[15] |
| Rusk |  | | A hard, drybiscuit or a twice-baked bread. It is sometimes used as a babyteething food. The dish has significant international variations. Pictured are rusk squares made of rye sourdough bread. |
| Twice-baked potato |  | | Prepared using baked potatoes, the interior of the potato is scooped out after being first-baked. Additional ingredients are added to the potato that is scooped out, and the mix is then placed in the potato shells and baked again.[16] Pictured is a twice baked potato with cheddar cheese, bacon and green onion topping. |
| Zwieback |  | | A type of crisp, sweetened bread, made witheggs and baked twice. It is sliced before it is baked a second time, which produces crisp,brittle slices that closely resemblemelba toast.[17] The name comes from Germanzwei ("two") orzwie ("twi-"), andbacken, meaning "to bake".[18]Zwieback hence literally translates to "twice-baked".Zwieback is commonly used to feed teething children.[17] |
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