light bread


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light bread

n. Chiefly Southern & Southwestern US
Leavened bread made with wheat flour. Also called regionally loaf bread.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.light bread - bread made with finely ground and usually bleached wheat flourlight bread - bread made with finely ground and usually bleached wheat flour
bread, breadstuff, staff of life - food made from dough of flour or meal and usually raised with yeast or baking powder and then baked
French bread - a crusty sourdough bread often baked in long slender tapered loaves or baguettes
Italian bread - unsweetened yeast-raised bread made without shortening and baked in long thick loaves with tapered ends
References in periodicals archive ?
20) made with very fine, light bread and served with butter and jam.
Aged for three years in the bottle, in the Champenoise method, it had lemony-tart, light bread notes.
But try a spoon each of the very nutty Sans Rival, the perfect Chocolate Cake and the light Bread Pudding.
But there will be cornbread stuffing, light bread, hot biscuits with honey butter, chicken pot pie, hushpuppies, fried tomatoes, potato pancakes, pecan pie (and the flaky crust that goes with it), baked apple dumplings and a whole lot of other just plain American country cooking.
The slabs of fresh mozzarella (no highly processed mozzarella sticks at Buca) were covered with a light bread crumb coating that formed a crunchy shell.
99), four nicely sized chicken strips in light bread crumbs and sesame seeds with a barbeque dip and salad garnish.
Mixed with wheat and rye, a dough is produced capable of fermentation, but pure maize meal cannot be fermented so as to form a light bread.
Mix that with either cornbread crumbled inside, or a generous slice of golden butter smeared across a biscuit or homemade light bread, and we were in heaven.
Then bakers created truly reduced calorie breads in the '70s, and tastier versions, such as Continental Baking's Wonder Light bread, in the '80s.
Have ready a nice, light bread dough; cut with a biscuit cutter about an inch thick; drop this into the boiling gravy, having previously removed the chicken to a hot platter.
In the "food autobiography", he shared for the first time his personal collection of favorite recipes that he gathered and perfected over his lifetime, including his very first recipe to make light bread which he mastered at age seven.