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Title: Glossary Of Breads
Yield: 1 Serving

Ingredients

      1    *****

Instructions

BAGUETTE: a long, thin loaf with diagonal slashes in the top crust.

BATARDE: a medium-long loaf, wide in the center and tapered at the ends;
also called a French loaf.

BOULE: a round loaf of white bread; the name is French for "ball."

CIABATTA: a flat, chewy choice with lots of holes in the dough and a
flour-coated crust; the Italian name means "old slipper."

FOCACCIA: flat Italian bread with a pebbly, dimpled top; may be plain or
made with herbs, onions, or olives.

FOUGASSE: a low, lattice-cut loaf originally made in the south of France
and sometimes studded with Mediterranean ingredients like anchovies or
olives.

SEMOLINA BREAD: usually made with unbleached all-purpose flour and finely
ground, unbleached patent durum flour, which gives the bread its
characteristic pale-yellow color. Coarsely ground semolina flour, which
has the texture of cornmeal and is used in pasta making, is traditionally
dusted on the bread pans to prevent loaves from sticking.

>From: "Jazzbel"

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0

Contributor: homearts.com/gh/food/28brea31.htm

Preparation Time: 0:00

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