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Much of the history of the baguette is speculation; [7]: 35 however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century, [7]: 5 French bakers started using "gruau," a highly refined Hungarian high-milled flour in the early 19th century, [7]: 13 Viennese steam oven baking was introduced to Paris in 1839 by August Zang, [7]: 12 and the ...
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Commendatory verses by Digges were also included in an edition of Shakespeare's Poems, published by John Benson in 1640, five years after Digges had died. Freehafer suggests that since these verses refer to Shakespeare's plays rather than to his poems, they may have been intended for the Second Folio .
These include the pan de sal (originally derived from a local Spanish-Filipino baguette-like bread called the pan de suelo), the ensaymada, and the pan de monja. Other breads have Spanish names but have local origins with no counterparts in Spain, like the pan de coco , the pan de regla , pan de caña , and the Spanish bread (also called ...
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William Jaggard (c. 1568 – November 1623) was an Elizabethan and Jacobean printer and publisher, best known for his connection with the texts of William Shakespeare, most notably the First Folio of Shakespeare's plays. Jaggard's shop was "at the sign of the Half-Eagle and Key in Barbican."
Cuban bread is a fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list (in particular, it generally includes a small amount of fat in the form of lard or vegetable shortening); it is usually made in long, baguette-like loaves.
This strength of design ensures that a Shakespeare play can survive translation, cutting and wide interpretation without loss to its core drama. [19] As Shakespeare's mastery grew, he gave his characters clearer and more varied motivations and distinctive patterns of speech. He preserved aspects of his earlier style in the later plays, however.