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Pain de campagne – French for "country bread", and also called "French sourdough", [5] it 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. [1]
Heat the oven to 375°F. Stir the soup and cream cheese in a medium bowl until the mixture is well mixed. Stir in the mozzarella cheese. Spread the mixture in a 1 1/2-quart shallow baking dish.
Tapenade (French pronunciation:; Occitan: tapenada [tapeˈnadɔ]) is a Provençal [1] name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and sometimes anchovies. [2] The name comes from the Provençal word for capers, tapenas (pronounced).
Olive bread Olive focaccia bread. Olive bread is a bread laced with olives. [1] It originated in Italy, [a] where it is prepared using black salt-cured olives, green Spanish-style olives, and other types. [2] Italian varieties are typically prepared with flour, butter and eggs as the bread's base. [2]
1 loaf round boule style bread. 1 French baguette. 1 olive (for eyes) 1 radish (for nose) 1/2 celery stalk (whiskers) assorted veggies (carrots, cherry tomatoes, celery, etc.) For spinach and ...
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Ful medames [1] (فول مدمس)—ground fava beans and olive oil also prepared in Syria as a salad with fava beans, chopped tomatoes, onion, parsley, lemon juice, olive oil, pepper and salt; Hummus [1] (حمّص)—a thick paste or spread made from ground chickpeas and olive oil, lemon, and garlic; also common in Egypt
Matzo – Jewish flat bread used in religious ceremony; Piadina – from the Romagna historical region of Italy, made of wheat flour, lard or olive oil, water and salt. Up to the 1940s it could be up to 2 cm thick, while the variant of Rimini has always been much thinner. Pizza dolce di Beridde – Unleavened sweet bread typical for the city of ...