The UK is said to have the greatest range of breads in Western Europe. You can choose the shape — from cottage and bloomer, to cob and plait, and the flour — from wheatgerm and wholemeal, to soft-grain or stoneground. In addition there is a huge variety of rye breads, pittas and baguettes adopted from overseas, or novelty breads flavoured with herbs and spices.
KeywordsSugar Starch Corn Microwave Europe
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