Ingredient list

Bread dumpling is one of the most iconic side dishes of Czech cuisine. It is made from wheat flour, eggs, milk or water, salt, baking powder, and diced stale bread rolls. The dough is shaped into a log, boiled in water or steamed, and then sliced into rounds. The finished dumpling has a soft, airy texture and a mildly neutral flavour that makes it excellent at absorbing the juices of sauces and gravies. It is traditionally served alongside svíčková cream sauce, goulash, tomato sauce, or roasted meat. In Czech gastronomy, it is an indispensable part of the classic Sunday lunch.

Bread dumpling mix is an instant blend designed for the quick preparation of traditional Czech bread dumplings without the need for time-consuming manual preparation. The mix typically contains wheat flour, dried bread roll pieces, salt, and leavening agents. Simply combine the contents with eggs and water or milk, optionally adding butter, and the dough is ready to cook. The finished dumpling has a soft, lightly airy texture and the characteristic flavour of bread rolls. It is an ideal side dish for sauces such as svíčková, goulash, or tomato sauce. The mix allows anyone to prepare dumplings quickly and easily at home.

Bread flour is a special type of wheat flour with a higher gluten content, typically between 12-14%, which helps dough hold its shape and produces an elastic, airy crumb after baking. It is ideal for making yeast-leavened doughs such as bread loaves, rolls, bagels and focaccia. Compared to plain or cake flour, it yields a firmer structure and a more pronounced crust. It can also be used for pizza dough. In shops it is sometimes labelled as strong flour or type 650 flour. Choosing the right flour is key to achieving the best volume and texture in home baking.

Bread mix is a pre-prepared dry blend containing flour, leavening agent, salt and various flavourings or seeds, designed to make home bread baking simple and convenient. All you need to do is add water and, depending on the instructions, oil or yeast, and the dough is ready to bake. Mixes come in many varieties, wholegrain, rye, multigrain, with sunflower seeds or flaxseed. They are popular for their simplicity and time-saving qualities. The resulting bread is often comparable to a loaf made entirely from scratch. They are also suitable for use in bread machines.

A bread roll is a traditional round or oval wheat bun with a soft crumb and a tender crust. Unlike a crescent-shaped croissant roll, the bread roll is rounded and often baked with a characteristic score or topping on top. In the kitchen, it is used as a side to soups, for preparing bread dumplings, as a base for toast or French toast. Stale rolls are ideal for grating and making breadcrumbs. Bread rolls are also the foundation of traditional Czech bread dumplings, where they are diced and mixed with milk, eggs and flour. They are also served as a snack with butter, jam or ham.

Bread rolls are small wheat buns made from leavened dough, popular throughout Central Europe. They feature a crispy crust and a soft, airy crumb inside. They are most commonly served at breakfast or as a snack, on their own with butter and jam, or as the base for filled sandwiches. In cooking, they are also used as the foundation for dumplings or as a breadcrumb substitute. Slightly stale rolls are excellent for making casseroles, meatballs, or as a binding agent soaked in milk for meat mixtures. Their mild, slightly sweet flavour makes them a staple in many traditional recipes.

Bread rolls and pastries form a broad category of baked goods including rolls, baguettes, croissants, ciabattas, and many other varieties. They are made from wheat flour, water, yeast, salt, and sometimes additional ingredients such as butter or eggs. In the kitchen, they serve as the base for open-faced sandwiches, subs, and baked dishes. Day-old or stale pastries find use in bread dumplings, stuffings, breadcrumbs, or as a base for soups. Fresh is always best, but they can also be preserved by freezing. The wide variety of baked goods reflects the rich baking traditions of different regions and cultures around the world.

Bread spice mix is a blend of spices used to flavor homemade and commercially produced bread. It typically contains caraway, coriander, fennel, anise, and star anise in various proportions. It gives bread a characteristic aromatic fragrance and a slightly sweet, earthy flavor. It is used when baking wholegrain, rye, and sourdough breads. It can be mixed directly into the dough or sprinkled on the surface of the loaf before baking. Besides bread, it also works well in other baked goods, marinades, or to season soups. It is available ready-made or can be blended at home.

Breadcrumbs are finely ground dried bread or rolls, making them one of the most versatile kitchen staples. They are most commonly used for coating meat, cheese, or vegetables before frying, forming a crispy crust. They also work as a binding agent in meat mixtures, meatballs, and dumplings, and as a topping for baked dishes, pasta, and stuffed vegetables. Breadcrumbs can be bought ready-made or easily prepared at home by drying and grating stale bread. Both fine and coarse varieties are available, the coarser type suits more rustic preparations. Gluten-free versions made from corn or rice are ideal for those with coeliac disease.

Bresaola is Italian air-dried beef originating from the Valtellina valley in Lombardy. It is made from beef round, which is seasoned with spices and herbs and then air-dried for two to three months. The result is dark red, thinly sliced meat with a delicate, mildly sweet flavor and silky texture. Bresaola is traditionally served as antipasto, thin slices drizzled with olive oil and lemon juice, topped with arugula and Parmesan cheese. It also works well in salads, sandwiches, and as part of charcuterie boards. Compared to other cured meats, it has very low fat content since it is made from lean beef. It is a rich source of protein, iron, and vitamin B12.

Brie is a soft French cheese with a white bloomy rind, originating from the Brie region near Paris. Made from cow's milk, it has a smooth, creamy texture and a buttery, mushroom-like flavour that deepens as it ripens. Often referred to as the king of French cheeses, it is one of the most popular cheeses in the world. It pairs beautifully with fruits, nuts, and crusty bread on a cheeseboard, and is also delicious baked in puff pastry or added to sandwiches and salads. It is best enjoyed at room temperature.

Brioche is a delicate French yeast bread enriched with a high proportion of butter and eggs, giving it a fluffy, tender crumb and a glossy golden crust. It has a slightly sweet taste and a rich, buttery aroma. It is served for breakfast with butter and jam, used for sweet and savoury sandwiches, French toast, bread and butter pudding, or as a premium burger base. Store sealed. it is excellent lightly toasted.