73 articles
Scone
Scone: a small British quick bread of Scottish origin, leavened with baking powder or soda and sour milk, traditionally girdle-baked and eaten with butter, jam, or clotted cream; distinct from the sweeter American scone and the American biscuit.
Shortbread
Shortbread is a traditional Scottish biscuit of butter, sugar, and wheat or oat flour with a crumbly "short" texture; no eggs or leavening, classic 1:2:3 sugar-butter-flour ratio, about 500 kcal per 100 g.
Shortcrust pastry
Shortcrust pastry (short pastry): a basic crumbly pastry of half fat to flour by weight with a little cold water, rubbed in to limit gluten. Used for pies, tarts, quiches, and Cornish pasties; blind baked for wet fillings.
Sliced bread
Sliced bread, pre-cut and wrapped loaves first sold July 7, 1928 by Chillicothe Baking Co., Missouri, using Otto Rohwedder's automatic bread-slicing machine; source of the phrase "best thing since sliced bread" and banned briefly in 1943.
Soda bread
Soda bread: quick bread leavened with baking soda and an acid, usually buttermilk, no yeast. An Irish staple since the 1840s; traditional four-ingredient loaf, Americanized sweet raisin version.
Sopaipilla
Sopaipilla, also sopapilla, sopaipa, torta frita, or cachanga: a deep-fried flour pastry of Spanish-heritage America. Arrived with colonizers around 1700; central Chile adds pumpkin, sopaipillas pasadas soak fried rounds in chancaca syrup; New Mexico serves honey-drizzled or stuffed sopapillas.
Sourdough
Sourdough is a flour-and-water fermentation of lactic acid bacteria and yeasts used as a natural leavening agent instead of baker's yeast, with pH 3.7-4.2, a roughly 100:1 bacteria-to-yeast ratio, and documented effects on bread flavor, shelf life, and protein digestibility.
Sprouted bread
Sprouted bread is bread made from whole grains allowed to germinate before milling, as in Ezekiel 4:9 and Essene bread. Sprouting raises phytase activity, reduces phytate, and may lower glycemic response, though evidence is mixed.
Texas toast
Texas toast is thick-sliced white bread, about twice normal thickness, buttered and grilled; invented in 1941 at the Pig Stand in Beaumont, Texas, by Royce Hailey and cook Wiley W. W. Cross, now served nationwide.
Unleavened bread
Unleavened bread, including matzo, chapati, roti, and tortilla, is bread baked without yeast or baking powder. It is the oldest bread known, dating to 14,400 years ago, and is ritual food in Passover.
Wafer
Wafer: a thin crisp baked good from batter between hot plates, also a US thin cookie, the Eucharist host, and a semiconductor slice; 2.5 mm thick, 1–2% moisture.
Whole wheat bread
Whole wheat bread, also known as wholemeal or whole grain bread, is bread made from whole wheat flour containing all parts of the wheat kernel: bran, germ, and endosperm.
Youtiao (油条)
Youtiao (油条, also yu tiao, Chinese cruller, you zha gui) is a Chinese deep-fried dough stick breakfast food, fried in pairs so the pressed seam stays soft and expands; historically alum-leavened, now aluminum-free since China's 2014 rule.