Translation of French loaf in Spanish:

French loaf

barra de pan (francés), n.

noun

British

  • 1

    barra de pan (francés) feminine
    flauta feminine Southern Cone
    • Instead of the light, crispy French loaf that should have slid gently onto the cooling rack a sullen, sunken brick-like object thunked out, stolid and sulking.
    • Stale French loaves are all we students can afford more or less under this oppressive regime.
    • All of those good French loaves turn into some agreeable bread pudding served with a frothy little sauce - in a portion suitable for giants.
    • Old French loaves, hard as cricket bats, are excellent for the purpose, though raisin-nut bread is a bonus if some happens to come along.
    • The standout loaf at Omega is the white Italian, but admirers of crusty breads also should try the mild sourdough, the French country and, for a truly chewy crumb, the rustic French loaves.
    • For lunch I buy a fresh French loaf and some Serrano ham.
    • Cut the French loaves into thick slices, leaving the slices attached along the base of the loaves.
    • This chewy cheese bread can be baked either in a standard loaf pan or as a long French loaf to be served warm for dinner.
    • Spread this mixture, generously or thinly, according to taste, onto sour French loaves cut in half lengthwise.
    • Freshly baked French loaves are sold in the market side by side.
    • In the diagram below, the lines in black represent the pieces of the French loaf that are left behind.
    • Our Country French loaf is slightly more dense than our other French loaves and is one of our more popular retail breads.
    • But you can eat cheaply by buying French loaves and fruits from the roadside.
    • The 1,000 gram loaves were very typical of the three stage French loaves I've made in the past, tasty, but rather heavy.
    • He makes those beautiful big French loaves, and croissants and everything else; it's quite different from pastry because it's yeast rising.
    • Just before the French loaves are loaded into the oven they are washed with corn starch wash or egg wash and cut or docked.
    • David offers her own interpretation, but be sure to also check out her entire chapter of notes on the design of French loaves.
    • Two or three people are in the bakery 7 days a week creating French loaves flavored with dried fruits, nuts, spices, and/or chocolate.
    • Why am I, here in the middle of my life, so enamoured of French loaves?
    • You can have marinated chicken and spiced mayo in a French loaf or grilled aubergine with mozzarella in multi-grain bread.