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- Burebrot abstract "Burebrot, Bauernbrot, Pain paysan or Pane del nonno (English: 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.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.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. 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.".
- Burebrot alias "Bauernbrot, pain paysan, pane del nonno".
- Burebrot country Switzerland.
- Burebrot ingredient Bakers_yeast.
- Burebrot ingredient Flour.
- Burebrot ingredient Milk.
- Burebrot ingredient Water.
- Burebrot ingredient Wheat.
- Burebrot ingredientName "Flour(ryeandwheat),yeast,milk,water".
- Burebrot type Bread.
- Burebrot wikiPageID "20783788".
- Burebrot wikiPageLength "2476".
- Burebrot wikiPageOutDegree "19".
- Burebrot wikiPageRevisionID "643416294".
- Burebrot wikiPageWikiLink Bakers_yeast.
- Burebrot wikiPageWikiLink Bread.
- Burebrot wikiPageWikiLink Category:Culinary_Heritage_of_Switzerland.
- Burebrot wikiPageWikiLink Category:Swiss_breads.
- Burebrot wikiPageWikiLink Culinary_Heritage_of_Switzerland.
- Burebrot wikiPageWikiLink Flour.
- Burebrot wikiPageWikiLink Leavening_agent.
- Burebrot wikiPageWikiLink Lozenge.
- Burebrot wikiPageWikiLink Milk.
- Burebrot wikiPageWikiLink Rye.
- Burebrot wikiPageWikiLink Switzerland.
- Burebrot wikiPageWikiLink Water.
- Burebrot wikiPageWikiLink Wheat.
- Burebrot wikiPageWikiLinkText "Burebrot".
- Burebrot alternateName "Bauernbrot, pain paysan, pane del nonno".
- Burebrot country Switzerland.
- Burebrot creator "Ecole Professionnelle de Richemont".
- Burebrot hasPhotoCollection Burebrot.
- Burebrot mainIngredient "Flour , yeast, milk, water".
- Burebrot name "Burebrot".
- Burebrot type Bread.
- Burebrot wikiPageUsesTemplate Template:Bread.
- Burebrot wikiPageUsesTemplate Template:Infobox_prepared_food.
- Burebrot wikiPageUsesTemplate Template:Lang-en.
- Burebrot wikiPageUsesTemplate Template:One_source.
- Burebrot wikiPageUsesTemplate Template:Portal_bar.
- Burebrot wikiPageUsesTemplate Template:Reflist.
- Burebrot wikiPageUsesTemplate Template:Swiss_bread.
- Burebrot subject Category:Culinary_Heritage_of_Switzerland.
- Burebrot subject Category:Swiss_breads.
- Burebrot hypernym Bread.
- Burebrot type Article.
- Burebrot type Food.
- Burebrot type Article.
- Burebrot type FunctionalSubstance.
- Burebrot type Thing.
- Burebrot type Q2095.
- Burebrot comment "Burebrot, Bauernbrot, Pain paysan or Pane del nonno (English: 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.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.".
- Burebrot label "Burebrot".
- Burebrot sameAs Burebrot.
- Burebrot sameAs m.055z18l.
- Burebrot sameAs Q3647260.
- Burebrot sameAs Q3647260.
- Burebrot wasDerivedFrom Burebrot?oldid=643416294.
- Burebrot isPrimaryTopicOf Burebrot.
- Burebrot name "Burebrot".