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Pain de campagne ("country bread" in French), also called "French sourdough", [1] is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt.
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Machines include both fixed and moving parts. The moving parts have controlled and constrained motions. [1] [2] Moving parts are machine components excluding any moving fluids, such as fuel, coolant or hydraulic fluid. [citation needed] Moving parts also do not include any mechanical locks, switches, nuts and bolts, screw caps for bottles etc
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Pain aux raisins, pain au chocolat, pain aux fraises Media: Croissant A croissant ( UK : / ˈ k r w ʌ s ɒ̃ , ˈ k r w æ s ɒ̃ / , [ 1 ] US : / k r ə ˈ s ɒ n t , k r w ɑː ˈ s ɒ̃ / ; French: [kʁwasɑ̃] ⓘ ) is a French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry .
Pain d'épices (French: [pɛ̃ depis]) or pain d'épice (French for 'spice bread') is a French cake or quick bread. Its ingredients, according to Le Dictionnaire de l'Académie française (1694), were "rye flour, honey and spices". [1] In Alsace, a considerable tradition incorporates a pinch of cinnamon.