u rečniku italijanskog jezika Oksford‒Paravia
baking soda [Brit, Am ˈbeɪkɪŋ ˈˌsoʊdə] N
- baking soda
-
I. bake [Brit beɪk, Am beɪk] N
II. bake [Brit beɪk, Am beɪk] VB trans
III. bake [Brit beɪk, Am beɪk] VB intr
u rečniku PONS
engleski
italijanski
baking soda N
- baking soda
-
italijanski
engleski
-
- Most Italian bread - pane - is made with white flour - ciabatte (flat loaves), filoni (long, large loaves), panini al latte , and all'acqua (rolls made with milk or water) - but there are more than 250 types of bread officially classified by the baking industry. Every region has its own kinds of bread, which vary according to the type of flour used and the length of time for which the bread needs to be kept. One special regional bread is the Piedmontese biova , an oblong crusty loaf that is hollow inside, made from soft-grain flour, water, yeast, and salt. Another specialty is grissini rubatà , bread sticks that are left to rise for a long time, then rolled out by hand and cooked until they reach their characteristic lightness and fragrance. Tuscan bread on the other hand is usually oval in shape with a thin crisp crust and open texture; it is made without salt. In Sardinia, where bread was baked once a week or even once a month, you can find pane carasau , which is flat, round, and crisp.
| I | bake |
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| you | bake |
| he/she/it | bakes |
| we | bake |
| you | bake |
| they | bake |
| I | baked |
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| you | baked |
| he/she/it | baked |
| we | baked |
| you | baked |
| they | baked |
| I | have | baked |
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| you | have | baked |
| he/she/it | has | baked |
| we | have | baked |
| you | have | baked |
| they | have | baked |
| I | had | baked |
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| you | had | baked |
| he/she/it | had | baked |
| we | had | baked |
| you | had | baked |
| they | had | baked |
Primeri iz rečnika PONS (ručno uređeno)
- Most Italian bread - pane - is made with white flour - ciabatte (flat loaves), filoni (long, large loaves), panini al latte , and all'acqua (rolls made with milk or water) - but there are more than 250 types of bread officially classified by the baking industry. Every region has its own kinds of bread, which vary according to the type of flour used and the length of time for which the bread needs to be kept. One special regional bread is the Piedmontese biova , an oblong crusty loaf that is hollow inside, made from soft-grain flour, water, yeast, and salt. Another specialty is grissini rubatà , bread sticks that are left to rise for a long time, then rolled out by hand and cooked until they reach their characteristic lightness and fragrance. Tuscan bread on the other hand is usually oval in shape with a thin crisp crust and open texture; it is made without salt. In Sardinia, where bread was baked once a week or even once a month, you can find pane carasau , which is flat, round, and crisp.