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(We can take the bread with a pinch of salt).
Buy a loaf of bread with a hard crust.
(That, on good bread, with a bit of blue... there's nothing better).
There is marvelous bread with a butter cut with red wine and shallots.
Either in smoothies with spinach, or on rye bread with a poached egg.
Sourdough, by contrast, is bread with immense character, with presence – bread with a point.
The sausage is served on Italian bread with a choice of four toppings ($3 a sandwich).
Before frying, I painted the bread with a light smear of a mustard-cornichon dressing.
PAIN AU LEVAIN -- A dense, whole-wheat French sourdough bread with a very chewy crust.
I had the most success with a sturdy country bread with a thick crust.
And here's a loaf of bread, with a zig-zag of paper on it.
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CEO of Professional Science Editing for Scientists @ prosciediting.com