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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.
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.
Pain de campagne; Pain de mie; Pain petri This page was last edited on 20 May 2020, at 16:25 (UTC). Text is available under the Creative ...
The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver. Springer US. p. 111. ISBN 978-1-4757-6809-1. "Sandwich Bread". The Dallas Morning News. December 15, 2010 "White Sandwich Bread". Cook's Illustrated. April 1, 2006
In ancient Rome, panis focacius was a flatbread baked in the ashes of the hearth (focus in Latin). [1] This eventually became a diverse variety of breads that include focaccia in Italian cuisine, hogaza in Spain, fogassa in Catalonia, fugàssa in Ligurian, pogača in the Balkans, pogácsa in Hungary, fougasse in Provence (originally spelled fogatza), and fouace or fouée in other regions of ...
This V-neck number's ribbed knit top and high-waisted pants complete its casual-chic, vaguely retro vibe, and you'll be psyched to combine the pieces with other chillax-time all-stars in your ...
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