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| Type | Bread shape |
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| Place of origin | France |
Boule, from French, meaning "ball", is a traditional shape of French bread resembling a squashed ball. A boule can be made using any type of flour and can be leavened with commercial yeast, chemical leavening, or even wild yeast sourdough. The name of this rustic loaf shape is reason the French call bread bakers "boulangers" and bread bakeries "boulangeries". [1]
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.
Pétanque is a sport that falls into the category of boules sports. In these sports, players or teams play their boules/balls towards a target ball. In pétanque the objective is to score points by having boules closer to the target than the opponent after all boules have been thrown. This is achieved by throwing or rolling boules closer to the small target ball, officially called a jack(fr: cochonnet), or by hitting the opponents' boules away from the target, while standing inside a circle with both feet on the ground. The game is normally and best played on hard dirt or gravel. It can be played in public areas in parks or in dedicated facilities called boulodromes.
Boules, or Jeu De Boules, is a collective name for a wide range of games similar to bowls and bocce in which the objective is to throw or roll heavy balls as closely as possible to a small target ball, called the jack in English.
A croissant is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.
A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.
Brioche is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. The chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs". It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.
Beignet is a type of fritter, or deep-fried pastry, possibly made from pâte à choux and called pets-de-nonne, which means "nun's fart" in French, but may also be made from other types of dough, including yeast dough. In France there are at least 20 different versions. They can vary in shape, the flour used for the dough, and the filling. They are popular in French, Italian, and French-American cuisines.
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.
A roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment. Rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a sandwich in American English and in Britain.
Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts. "Fried dough" is the specific name for a particular variety of fried bread made of a yeast dough; see the accompanying images for an example of use on carnival-booth signs. Fried dough is also known as fry dough, fry bread (bannock), fried bread, doughboys, elephant ears, beaver tails, scones, pizza fritte, frying saucers, and buñuelos. These foods are virtually identical to each other and some yeast dough versions of beignets, and recognizably different from other fried dough foods such as doughnuts or fritters.
A bread making machine or breadmaker is a home appliance for baking bread. It consists of a bread pan, at the bottom of which are one or more built-in paddles, mounted in the center of a small special-purpose oven. The machine is usually controlled by a built-in computer using settings input via a control panel. Most bread machines have different cycles for different kinds of dough—including white bread, whole grain, European-style, and dough-only. Many also have a timer to allow the bread machine to function without operator input, and some high-end models allow the user to program a custom cycle.
Kifli, kiflice, kifle or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking.
Boule may refer to:
In cooking, proofing is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
Monay, also known as pan de monja, is a dense bread roll from the Philippines made with all-purpose flour, milk, and salt. It has a characteristic shape, with an indentation down the middle dividing the bread into two round halves. It is a common humble fare, usually eaten for merienda with cheese or dipped in hot drinks.
French breads | |
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