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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.
The French term for this style of loaf is pain de mie, or, less commonly, pain anglais. [1] European breadmakers began using square lidded pans in the early 19th century to minimize crust. Railway service pioneer George Pullman chose the loaf for use on his Pullman railcars for efficiency reasons. [2]
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.
Pain aux raisins (French pronunciation: [pɛ̃ o ʁɛzɛ̃] ⓘ), also called escargot (pronounced ⓘ) or pain russe, is a spiral pastry often eaten for breakfast in France.Its names translate as "raisin bread", "snail" and "Russian bread" respectively.
Pain de Gênes (lit. ' bread of Genoa ' ) is a cake made largely from almond paste, eggs and melted butter, but only a minimal amount of flour. Another unusual aspect is that no raising agent is used, instead the rise is achieved by whisking the butter and eggs.
Pains au chocolat prior to baking. Pain au chocolat (French: [pɛ̃ o ʃɔkɔla] ⓘ; lit. ' bread with chocolate '), also known as chocolatine (French: [ʃɔkɔlatin] ⓘ) in the south-west part of France and in French speaking parts of Canada, couque au chocolat in Belgium, or chocolate croissant in the United States, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of ...
Poutine (Quebec French: [puˈt͡sɪn] ⓘ) is a dish of french fries and cheese curds topped with a brown gravy.It emerged in Quebec in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain, and there are several competing claims regarding its invention.