Pane di Genzano, for instance, is a fragrant bread from Lazio, a region located in the central peninsular section of the country, that is usually cooked in a wood-fire or stone oven. Piadina isn’t really bread…although it’s like a panino, you don’t put a piadina on the table and eat it with, say, a main course. Like their pizzas, Italian breads are often baked in a flat stone oven. The baguette can be baked as long as 30 inches and is a staple in almost every region. Every region and even municipal communities in both countries have their own unique breads. When we think of French bread, the “the French stick” usually comes to mind. Italian breads, on the other hand, are usually served as a supplement to pasta or other main courses. Typically focaccia is topped with herbs and other savory ingredients such as olive oil or salt. VERY low tech, and VERY special. There are French and Italian originations of certain types of breads of which there are hundreds if not thousands of different recipes and processes. It can be a religious exercise unto itself. Have you ever had ferrarese bread? Most of the rye bread in America is (I think) of the Scandinavian variety, which is very different from the Eastern European rye bread. Also, lard bread and semolina. On any day of the week, you can drive right up to the bakery doors, which are big garage type doors, hand them your money, (was $1 for years) and take a fresh loaf off the commercial racks. Italian bread will most likely have sesame seeds on the top of it. Without it, all you have is skinny bread. Take a look. The interior of Italian bread is typically extremely moist and absorbent—the better to soak up olive oil and tomatoes from caprese. But should the crusts be trimmed off first I wonder? Because bread comes with every French and Italian meal, you might think they are served for the same reasons. This is the bakery I usually shop at: Panificio Pasticceria Elle Most Italians eat freshly baked bread. At least they loaded this ‘french’ bread with healthful vitamins. But, what I remember is my dad used to bring home an Italian bread that was crusty, was “braided” on top with sesame seeds and was fought after (we did!). It’s “pain de campagne”, “countryside bread”. http://lejeunesbakery.com Click on Photos. I am curious. Their rye breads have a chewy crust and substantial textures. .hide-if-no-js { It’s like pizza. I’d be curious to know more about the baguette version of Italian bread that I grew up with. However, to broadly generalize, while French bread is long with rounded edges, Italian bread comes in a more overall circular shape. 2 cups water, lukewarm. Showing 1 to 2 of 2 (1 Pages) Muffuletta bread is a New Orleans staple, especially in the French Quarter. Italian Bread Recipe For Bread Machine One of the main reasons why I got a bread machine was because I found myself stopping at the local general store twice a week to pick up a Italian loaf. One of the two Italian sweet yeast breads served mainly on Christmas day. It is a long, thin crusty loaf that is typically referred to as a “baguette,” which directly translates into “a stick.”. Well I was in Publix today and the girl in the bakery is trying to tell me French and Italian bread is the same which is a joke. They take things like food preparation out there very seriously and most of the baguettes there I’ve had were top notch. (function(){for(var g="function"==typeof Object.defineProperties?Object.defineProperty:function(b,c,a){if(a.get||a.set)throw new TypeError("ES3 does not support getters and setters. A couple of loaves for the car and with a lot of butter was the celebration to end the evening. The dough can sit at 40 degrees F (4 degrees C) up to 2 days. Without additives, baguettes do not keep well because they contain no fat. Try it sliced and served with olive oil, salt and pepper for dipping, or use the slices to make grilled panini sandwiches. Thanks fort this, it was an interesting read! Bread is a food that can be used as an appetizer, a side dish, or even as a main course. Thus, Italians seem to be working with wetter dough as their base than the French. It’s been a word far longer than the artificial sweetener your referring to. Bob, yes and thank you for pointing that out. I’ll make him proud and bake an Italian bread like he used to bring home! Friends, making crusty Italian bread is easier than lots of things in life. There is no such thing as French or Italian bread per se, it’s is one hundred percent American/ American ethnic marketing. Neatly layered, thinly sliced Italian cured meats are the essence of an Italian sub: Think … Easier than driving a stick shift. Your first delivery is free. French bread is lighter with a crusty surface because of steam that is used during the baking process. See terms. In my hometown, Rockford, Illinois, there is a bakery called piemonte bakery. Thank you. Per 2 slices (48g): 120 Calories | 1g Fat | 24g Carbohydrates | 1g Fiber | 1g Sugar | 5g Protein | 250mg Sodium | 0mg Cholesterol | 0mg Potassium. It is a long, thin crusty loaf that is typically referred to as a “baguette,” which directly translates into “a stick.”The Baguette may be the most popular type of bread in France—it is eaten throughout almost every province in the country—but it is certainly not the only kind made.Other types of ordinary French white bread include the couronne, which is bread i… ” Limited vocabulary often causes misunderstanding.”… Wow…, The term saccharine is defined as sweet. I always grind my dried bread in a food processor, but a blender should work as well. Is on the table during all courses of a French made me smile additives, baguettes are in! 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