bread. Also, loaf of any kind.

  • aux cinq cereals: five-grain bread.
  • aux noix (aux noisettes): bread, most often rye or wheat, filled with walnuts (hazelnuts).
  • aux raisins: bread, most often rye or wheat, filled with raisins.
  • azyme: unleavened bread, matzoh.
  • bis: brown bread.
  • brie: very dense, elongated loaf of unsalted white bread; specialty of Normandy.
  • complet: bread made partially or entirely from whole-wheat flour, with bakers varying proportions according to their personal tastes.
  • cordon: seldom-found regional country loaf decorated with a strip of dough.
  • d’Aix: variously shaped sourdough loaves, sometimes like a sunflower, other times a chain-like loaf of four linked rounds.
  • de champagne: country loaf; can vary from a white bread simply dusted with flour to give it a rustic look (and fetch a higher price) to a truly hearty loaf that may be a blend of white, whole wheat, and perhaps rye flour with bran added. Comes in every shape.
  • Décoré: decorated.
  • de fantaisie:generally any odd or imaginatively shaped bread. Even baguette de campagne falls into this category.
  • de Gênes: classic almond sponge cake.
  • de mie: rectangular white sandwich loaf that is nearly all mie (interior crumb) and very little crust. It is made for durability, its flavor and texture developed for use in sandwiches. Unlike most French breads, it contains milk, sugar, and butter, and may contain chemical preservatives.
  • d’épices: spice bread, a specialty of Dijon.
  • de seigle: bread made from 60 to 70 percent rye flour and 30 to 40 percent wheat flour.
  • de son: legally a dietetic bread that is quality controlled, containing 20 percent bran mixed with white flour.
  • grille: toast.
  • paillé: country loaf from the Basque region.
  • sans sel: salt-free bread.
  • viennois: read shaped like a baguette, with regular horizontal slashes, usually containing white flour, sugar, powdered milk, water, and yeast.
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