a yeast-raised bread made of dough containing water and distinguished by its thick, well-browned crust, usually made in long, slender, tapered loaves. Cf. baguette (def. 3).
[ 1680-90 ]
a yeast-raised bread made of dough containing water and distinguished by its thick, well-browned crust, usually made in long, slender, tapered loaves. Cf. baguette (def. 3).
[ 1680-90 ]
Random House Webster's Unabridged English dictionary. Полный английский словарь Вебстер - Random House . 2012