Question: The stew most similar to stobhach is served over what type of bread?

full_context: Document 1: Chicken mull: Chicken mull is a traditional dish from North Carolina, upstate South Carolina and Georgia. It is a type of stew consisting of parboiled whole chicken in a cream or milk based broth, butter and seasoned with salt, pepper and other ingredients. Traditionally, the stew is served in the late fall and winter months. In northern Georgia, this part of the year is often referred to as "mull season". Often the term "chicken stew" or "chicken mull" refers to an event or gathering where the dish is served.
Document 2: Burgoo: Burgoo is a spicy stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. It is often prepared communally as a social gathering. It is popular as the basis for civic fund-raisers in the American Midwest and South.
Document 3: Birria: Birria(] ) is a Mexican dish from the state of Jalisco. The dish is a spicy stew, traditionally made from goat meat or mutton, but occasionally from beef or chicken. The dish is often served at celebratory occasions, such as weddings and baptisms, and holidays, such as Christmas and Easter. It is also reputed as a hangover remedy. Preparation techniques vary, but the dish is often served with corn tortillas, onion, and lime. Traditionally, the meat is marinated in adobo spices.
Document 4: Crubeens: Crubeens (from Irish "crúibín", meaning "pig's trotter") are an Irish dish made of boiled pigs' feet which are then typically battered and fried. They are traditionally eaten by hand. The Irish singer Liam Clancy mentions them in a preamble to a version of the song "Galway Races". Crubeens are made from the pigs calves, and can be consumed fried, broiled, baked, etc.
Document 5: Irish stew: Irish stew (Irish: "stobhach" / "Stobhach Gaelach ") is any variety of meat-and-root vegetables stew native to Ireland. As in all traditional folk dishes, the exact recipe is not consistent from time or place to place. Common ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour, and was generally more common in less-affluent times) as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid goat.
Document 6: Bulldog gravy: Bulldog gravy was a Great Depression-era foodstuff associated with American coal miners. It was a mixture of water, flour and grease, and eaten with beans or over a "water sandwich" (bread soaked in lard and water). It is mentioned in the lyrics of the Appalachian lament "Man of Constant Sorrow" (or "Girl of Constant Sorrow", depending on the performer.) It is also mentioned in the lyrics of Sarah Ogan's "Come All You Coal Miners," covered with the title shortened to "Coalminers" by the alt-country group Uncle Tupelo, on their album, "March 16-20, 1992."
Document 7: Karelian hot pot: The Karelian hot pot (British) or Karelian stew (US) ("karjalanpaisti" in Finnish) is a traditional meat stew originating from the region of Karelia. It is commonly prepared using a combination of pork and beef, but lamb can also be used. Along with the Karelian pasties ("karjalanpiirakat"), it is the most widely recognised Karelian food in Finland. In 2007, it was selected as the national dish of Finland by the readers of the Finnish tabloid Iltalehti. In similar poll organized by the ELO Foundation for the Promotion of Finnish Food Culture in cooperation with the Central Union of Agricultural Producers and Forest Owners MTK and the Finnish Ministry of Agriculture and Forestry in autumn 2016, Karelian hot pot took second place, losing to rye bread.
Document 8: Scotch broth: Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes, or sometimes turnips), and dried pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability. Scotch broth has been sold ready-prepared in cans for many years.
Document 9: Cuisine of Kentucky: In northwestern parts of Kentucky burgoo is a favorite, while in southwestern parts of the state regular chili con carne is typical staple. In northern Kentucky plus a smaller amount in Louisville and Lexington Cincinnati chili is a popular fast food. That region and the Louisville area also are both home to a pronounced German-American population, translating into northern-like preferences for beer and European sausages. However, the remainder of the state's cuisine tends to be thoroughly Southern, preferring breakfast meats like country ham, ground pork sausage and as their beverage of choice, the state's renowned bourbon whiskey. Some common desserts would be chess pie, pecan pie, blackberry cobbler and bread pudding.
Document 10: Coddle: Coddle (sometimes Dublin coddle) is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced bangers (pork sausages) and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and a herb (parsley or chives). Traditionally, it can also include barley and Guinness.
Document 11: Chowder: Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. Crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish chowder, corn chowder, and clam chowder are especially popular in the North American regions of New England and Atlantic Canada.
Document 12: Irish stew (disambiguation): Irish stew is an Irish dish of meat and vegetables.
Document 13: Bread bowl: A bread bowl is a round loaf of bread which has had a large portion of the middle cut out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread. Bread bowls can be used to serve chili, New England-style clam chowder, and other thick stews (often, but not always, with a cheese or cream base). Soups with thinner bases are not generally served in bread bowls, as the broth would make the bread get too soggy too quickly. The bread becomes flavored as it absorbs some of the stew's base, and can be eaten after the stew has been eaten.
Document 14: Champ (food): Champ ("brúitín" in Irish) is an Irish dish, made by combining mashed potatoes and chopped scallion with butter, milk, cheese and optionally, salt and pepper. The traditional inclusion of cheese into the recipe is no longer followed in Ulster. As recently as the mid-20th century it was sometimes made with stinging nettle rather than scallions but this is rarely seen now. It is simple and inexpensive to produce. In some areas the dish is also called "poundies".
Document 15: Turli Tava: Turli tava (vegetable and meat stew) has its name origin in Turkish words "turli" ("türlü" in modern Turkish) meaning "mixed" and "tava", a pottery dish. It is a common main course dish for Macedonia and the rest of the southern Balkans. Turli tava is made out of potatoes, rice, okra, eggplant, carrots, peppers, pork, beef or lamb. All these ingredients are mixed and baked in an oven in a traditional pottery dish (tava).
ground_truth: cornbread or corn muffins