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Can also be called Pain Perdu. Ficelle — A very thin and long shaped loaf. This bread has a short shelf life so is best eaten fresh.
Pain aux Figues — Baguette baked with figs. Pain Forgeron — Farmhouse type bread that also has added sesame, sunflower and flax seeds.
The most popular types of these breads include black olives, anchovies and onion. Gros Pain — A large French bread that is sold in a wide variety of shapes and sizes.
Pain de Gruau — Fine wheat bread. Pain au Levain — Sourdough bread. Pain de Mais — Cornbread. These are most commonly found in French supermarkets.
Pain aux Noix — Nut bread that is bread made from wholemeal flour and mixed with walnuts. Pain aux Olives — Baguette baked with olives. Parisien — Another name for a baguette, but can also be used for breads shaped similar to that of a baguette, but with varying sizes and weights.
Pain au Pavot — Bread with poppy seeds. Pain Perdu — French Toast. This is a traditional flat bread made using rye flour. Petit Pains — Bread rolls.
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Pain cuit au feu de bois — Bread baked in a woodfire oven. Pain Dur — Dry bread. Pain aux Lardons — Bread mixed with bacon. Pain Maison — Homemade bread.
Pain Rassis — A stale bread that is often used to make Pain Perdu. A lot of technics to be used in our business. Thanks for Ms Nidhi I can get many methods to apply my job.
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