Fougasse (bread) in Brazil. Fougasse was traditionally used to assess the temperature of a wood fired oven. The time it would take to bake gives an idea of the oven temperature and whether the rest of the bread can be loaded. Fougasse is also a type of pastry from Monaco that is topped with almonds and nuts. It is used to make the French version of calzone, which can have cheese and small squarish strips of bacon inside the pocket made by folding over the bread. Other variations include dried fruit, Roquefort and nuts or olives and goat cheese. It is known
Easter bread Easter bread In many European countries, there are various traditions surrounding the use of bread during the Easter holidays. Traditionally the practice of eating Easter bread or sweetened "communion" bread traces its origin back to Byzantium and the Orthodox Christian church. The recipe for sweetened or "honey-leavened" bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical texts that mention this type of special food. It is also widely known that sweetened bread desserts similar to panettone were a Roman favorite. A "cozonac" is traditional Easter bread in Bulgaria, "kulich" is one of