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Chinese Long Bean Salad |
Stuffed Lady Finger Bharva Bhindi |
White Asparagus Salad Recipes, With Potato, Tomato And Boil Eggs |
Vegetarian Cooking For Meat Eater |
Uses And Benefits Of Sweet And Wild Marjoram Essential Oils, Herbs |
Vegetable Tossed Salad Recipes With Carrot, Green Peas Ingredients |
How To Make Easy Boiled Eggs Stuffed With Tuna Salad Recipes |
Indian Vegetarian Cooking |
Italian Vegetarian Cooking |
Benefits Of Using Beetroot As Healthy Diet And Way Of Cooking |
What Is Aioli Sauce Recipe And How To Make With Garlic Lemon Juice, Olive Oil |
High Fibre And Energy Boosting Vegetable Jacket Potato Toppings |
Cottage Cheese Skewers With Piccante |
Benefits Of Using Beetroot As Healthy Diet And Way Of Cooking |
Make Cucumber Salad Recipes With Pomegranate, Coconut Ingredients |

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Some of the common bread pairings

from: Sonal

Each food goes well with a different bread. Here are some common pairings:

Cheese: Wheat bread generally goes well with all cheeses, because it has a mild flavour that does not overpower the cheese. For certain stronger cheeses like blue cheese or gruyere, a five-grain bread complements well because the bread contains raisins that impart a slightly sweet taste to the cheese.

Soup: Baguette, because it adds a nice crunch to the soup and soaks up all of the aromatic broth.

Main course: It depends on the main course! Rye, wheat or baguette all work. A baguette of course, pairs wonderfully with almost all dishes, but especially those that contain a sauce or have a soupy or stew-like texture. Wheat bread goes with just about anything, too, and is really ideal for a tartine or a sandwich of any kind. Rye also holds up well to other strong flavours, like cured fish and meats. Wheat and baguette work well with fish or pasta

 

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