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Faluche – a pale white bread that is a traditional bread in the Nord-Pas-de-Calais region of northern France and the Tournai region of southern Belgium. Ficelle – a type of French bread loaf, made with yeast and similar to a baguette but much thinner. Fougasse – typically associated with Provence but found (with variations) in other regions.
French roll – generic term for the bread roll. Also a sweeter, softer roll with milk added to the dough. Fritter is a stuffed bread roll. [14] Fruit bun – A sweet roll made with fruit, fruit peel, spices and sometimes nuts; a tradition in Britain [citation needed] and former British colonies including Jamaica, Australia, [15] Singapore, [16 ...
In Argentina, Paraguay, and Uruguay, pan felipe (Felipe bread) is a commonly eaten French bread roll. In Uruguay, there's a denser version known as pan marsellés (Marseilles bread). The Marseille bread called pan marsellés in Uruguay is different from the Brazilian pão francês. The Brazilian type is less dense and lighter and crispier.
Simply bake some store-bought French bread dough in a Bundt pan, slice it in half, then fill it with all your favorite sandwich fillings. Get the Giant Party Sub recipe .
This variation on stuffing uses a combination of white sandwich bread for a fluffy, pudding-like texture and crusty French bread to help it stand up to sturdy mix-ins like sausage and veggies.
Viennoiserie (French etymological sense: 'things of Vienna') are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character.
The French word profiterole, 'small profit, gratification', has been used in cuisine since the 16th century. [6] In the 17th century, profiteroles were small hollow bread rolls filled with a mixture of sweetbreads, truffles, artichoke bottoms, mushrooms, pieces of partridge, pheasant, or various poultry, accompanied by garnish.
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