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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.
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]
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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Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads. Bánh mì: Yeast bread Vietnam: A variant of the French baguette, a Vietnamese baguette has a thin crust and white, airy crumb. It may consist of both wheat flour and rice flour. Bannock: Quick bread: United Kingdom
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The name of this rustic loaf shape is the reason the French call bread bakers, it is used in bruschetta and many traditional french dishes "boulangers" and bread bakeries "boulangeries". [1] This bread is found especially in the regions of eastern France, such as Burgundy and Franche-Comté where a small town bears the name of Boulot. [2]
A marraqueta (also known by other names) is a bread roll made with wheat flour, salt, water and yeast. This type of roll has a crusty exterior. [1] In Chile, the bread dates to the 1800s and it is considered a national food of Bolivia. It is served for breakfast, lunch, and dinner and is the most common bread found in Bolivia bakeries. [2] [3]