List of twice-baked foods facts for kids

Twice-baked foods are super cool! They are foods that get cooked in an oven not just once, but two times. Baking is a way of cooking using dry heat, usually in an oven. When food is baked, it gets warm and cooks all the way through. Sometimes, these foods are called "baked goods" and you can find them in a bakery.

Awesome Twice-Baked Foods

Bappir

Bappir was an ancient bread from a place called Sumer, long, long ago. It was made from barley and baked twice. People used this hard bread mainly to make beer in ancient Mesopotamia. It was probably crumbled and mixed with water and other ingredients to ferment and make a sweet drink.

Biscotti

Delicious chocolate and pistachio biscotti.

Biscotti are crunchy, twice-baked cookies from Prato, Italy. They are also known as cantuccini. These oblong-shaped almond biscuits are made extra dry and crunchy because they are sliced while still hot from the first bake, then baked again.

Biscuit

An American biscuit (left) and British biscuits (right).

The word "biscuit" actually means "twice-cooked"! This is because biscuits were originally baked once, then dried out slowly in an oven. This made them hard and able to last a long time. In North America, a biscuit is a soft, fluffy bread, often eaten with gravy. In many other countries like the UK, a biscuit is a flat, crisp cookie.

Bread Pudding

A warm, comforting bread pudding.

Bread pudding is a yummy dessert made from bread. It's popular in many countries, like Cuba, Ireland, Great Britain, and France. It's often called "pudín" or "budín" in Spanish. In Mexico, there's a similar dish called capirotada.

Biskotso

Biskotso is a type of baked bread, often topped with butter and sugar, or sometimes garlic. Like "biscotti" and "biscuit," the name "biskotso" also comes from a Latin phrase meaning "twice baked."

Crouton

Crunchy croutons on a fresh salad.

Croutons are small pieces of bread that are often cubed and seasoned. They are sautéd or baked again to make them crunchy. People use croutons to add texture and flavor to salads, especially Caesar salad, or to soups. You can also eat them as a snack! The word "crouton" comes from the French word for "crust."

Detroit-Style Pizza

A square Detroit-style pizza.

Detroit-style pizza is a special kind of pizza from Detroit, Michigan. It's a square pizza with a thick, deep-dish crust. What makes it special is that the crust is often baked twice. It's usually baked in a well-oiled pan, which gives the bottom and edges a fried, crunchy texture.

Fat Rascal

Fat Rascal cookies with candied fruit.

Also known as the Yorkshire tea biscuit, a Fat Rascal is a type of cake that tastes and feels a bit like a scone. These round, domed tea-cakes have a rich brown crust and are made with currants and candied fruit peel. They are popular in the Cleveland area of England.

Mandelbrodt

Slices of mandelbrot.

Mandelbrodt is a dessert enjoyed by Eastern European Jews. The name means "almond bread" in Yiddish. To make it, dough is shaped into a loaf, baked, then sliced into oblong cookies, and baked again. These crunchy, dry cookies were popular because they stayed fresh for a long time.

Melba Toast

Thin, crisp Melba toast.

Melba toast is a very thin, dry, and crisp piece of toast. It's often served with soup, salad, or topped with cheese or pâté. It's made by lightly toasting bread slices, then slicing them very thinly sideways, and toasting them again. It's named after a famous Australian opera singer, Nellie Melba, who ate it when she was ill.

New York-Style Cheesecake

A slice of New York-style cheesecake with strawberries.

New York-style cheesecake is known for being rich, dense, and super creamy. It's made with heavy cream or sour cream and cream cheese. A fancy version uses sour cream as a topping. This topping is added after the first bake, and then the cheesecake is baked a second time, making it twice-baked!

Paximathia

Paximathia is a type of bread from Greece. It's made with whole wheat, chickpea, or barley flour. Traditional versions of this bread were baked twice to make them extra firm and long-lasting.

Rusk

Rusk squares made from rye sourdough bread.

A rusk is a hard, dry biscuit or a piece of bread that has been baked twice. Sometimes, it's given to babies when they are teething because it's hard and good for them to chew on. There are many different kinds of rusks around the world.

Twice-Baked Potato

A delicious twice-baked potato with toppings.

Twice-baked potatoes are a classic side dish! First, a potato is baked until it's soft. Then, the inside is scooped out. Other ingredients like cheese, bacon, and green onion are mixed with the scooped-out potato. This yummy mix is then put back into the potato skin and baked again until golden and bubbly.

Zwieback

Crisp slices of zwieback.

Zwieback is a crisp, slightly sweet bread made with eggs and baked twice. It's sliced before its second bake, which makes it very crisp and brittle, a bit like Melba toast. The name "zwieback" comes from German words meaning "twice-baked." It's often given to teething children.

Images

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  Delicious chocolate and pistachio biscotti.

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  An American biscuit (left) and British biscuits (right).

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  A warm, comforting bread pudding.

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  Crunchy croutons on a fresh salad.

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  A square Detroit-style pizza.

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  Fat Rascal cookies with candied fruit.

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  Slices of mandelbrot.

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  Thin, crisp Melba toast.

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  A slice of New York-style cheesecake with strawberries.

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  Rusk squares made from rye sourdough bread.

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  A delicious twice-baked potato with toppings.

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  Crisp slices of zwieback.