Kenyér
Kenyér is the Hungarian word for bread and refers to a broad range of baked loaves rather than a single recipe. In Hungarian cuisine, kenyér is a staple produced from flour, water, salt, and a leavening agent such as yeast or a sourdough culture. Breads vary in texture and flavor depending on flour type, fermentation, and shaping.
Common varieties include fehér kenyér, a soft white loaf; rozskenyér, a denser rye bread favored in some
Bread has long been a daily staple in Hungary, accompanying soups, stews, and meat dishes. In cities,
Nutritionally, kenyér is a primary source of carbohydrates and provides varying amounts of protein, fiber, and