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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.
The pan bagnat (pronounced [pɑ̃ baˈɲa]) (pan bagna, and alternatively in French as pain bagnat) [2] [3] [a] is a sandwich that is a specialty of Nice, France. [5] The sandwich is composed of pain de campagne, a whole wheat bread, enclosing a salade niçoise, [6] a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil, salt, and pepper.
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Folar de Chaves. Broa de Avintes, also known as Boroa of Avintes, is a farmhouse bread of Avintes, a parish of Vila Nova de Gaia. It has a long tradition in Portugal and is widely consumed in the northern part of the country. Folar is a traditional Portuguese bread served at Easter. The recipe varies from region to region and it may be sweet or ...
The last image we have of Patrick Cagey is of his first moments as a free man. He has just walked out of a 30-day drug treatment center in Georgetown, Kentucky, dressed in gym clothes and carrying a Nike duffel bag.
In Brazil, pão sovado is a typical big fougasse, while a recipe called pão suíço is common to the states of Rio de Janeiro, Espírito Santo and surrounding regions. Pão suíço can be thought of as a halfway point between fougasse and bolillo, somewhat resembling a savory small brioche. They are perhaps the sweetest of savory artisanal ...
Pain de mie is a white or brown bread with a thin, soft crust. It is mostly sold sliced and packaged in France. It is mostly sold sliced and packaged in France. Pain is the French word for "bread", and la mie is the soft part of bread, called the crumb in English .