| 词条 | Burebrot |
| 释义 |
| name = Burebrot | image = | caption = | alternate_name = Bauernbrot, pain paysan, pane del nonno | country = Switzerland | region = | creator = Ecole Professionnelle de Richemont | course = | type = Bread | served = | main_ingredient = Flour (rye and wheat), yeast, milk, water | variations = | calories = | other = }}Burebrot, Bauernbrot, Pain paysan or Pane del nonno ({{lang-en|Farmers' bread}}) is a bread made in Switzerland. "Bauernbrot" is also made in Germany. Unlike most other breads, which are mainly composed of flour, yeast and water, the Burebrot also contains milk.[1] The bread is made by mixing rye and wheat flour, water, salt, yeast and a leavening agent into a dough, which is formed into a round shape. After 70 to 90 minutes, the surface is cut with a knife to create a decorative lozenge pattern and the bread is baked first at a high, then at a moderate temperature until the crust is crunchy.[1] Despite its name, the Burebrot is of relatively recent origin: it was developed in 1955 by the Ecole Professionnelle de Richemont in cooperation with the Swiss Bakers' Association as a way to make use of surplus milk.[1] It is now available in most Swiss bakeries and supermarkets as a bread for everyday consumption. As a bread developed by professionals, it is not usually made at home.[1] References1. ^1 2 3 {{kulinarischeserbe.ch|150|Bauernbrot / Pain paysan / Pane del nonno}} Bibliography
See also
2 : Culinary Heritage of Switzerland|Swiss breads |
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