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Words, grammatical forms and meanings linked to the ontology.

Borodinski bread en · NOUN

Meanings

  1. (alt-of, alternative, uncountable) Alternative form of Borodinsky bread.
    • As the smell of toasting Borodinski bread wafts through the apartment, Bill goes through other frozen foods—all Costco, stuffed this-and-that. No, thank you. 2018, Paul Goldberg, “ISIS”, in The Château, New York, N.Y.: Picador, →ISBN, page 212:
    • 5. TIT: Frito Lay’s ‘Caviar’ […] 6. TIT: Borodinski bread 2009 April–May, “XZZ1”, in TV key: Mensile professionale di comunicazione cine-televisiva, number 270 (overall work in Italian), Milan: Media Key, →OCLC, “Le produzioni del 2008” section, page 61, column 2:
    • In recent years – especially after the embargo on fresh European products that came into force in 2014 – Russian cuisine has become more creative, mixing cutting-edge techniques with traditional products such as Far Eastern seafood, Arctic fish, caviar and black “Borodinski” bread. 2021 October 15, “The Berezutsky twins, two stars of the Russian culinary revolution”, in CE Noticias Financieras, English edition, Miami, Fla.: ContentEngine LLC, →OCLC:
    • THE VILLAGE BAKERY MELMERBY LTD 🛇 Baltic Bread; Borodinski Bread; Brazil Nut & Linseed Bread; Campagne; Gluten Free Bread; […] 2005 July, “Breads, Rolls, Pizza Bases Etc”, in Animal Free Shopper, 7th edition, St Leonards-on-Sea, East Sussex: The Vegan Society, →ISBN, “The Listings” section, “Food” subsection, page 67, column 1:
    • Bell made crisp breads from a mixture of spelt and rye and baked Borodinski bread that Andrew Whitley, a baker in Scotland had taught her how to make with coriander seeds and malt for sweetness. 2024 May, Laura Valli, “For Bakers: What Is the Promise of Rye?”, in The Meaning of Rye, a dissertation submitted in the partial fulfillment of the requirements for the degree of Doctor of Philosophy, [Pullman, Wash.]: Washington State University, Department of Crop and Soil Sciences, →DOI, →ISBN, →OCLC, page 83:
    • Fresh loaves of Moskovski and Borodinski bread appeared in New York’s Bloomingdale’s and sold out very quickly at $6 for a one-kilo loaf (the usual price for a small loaf of wheat bread is $1.50). 1993, Mark Tourevski, Eileen Morgan, “Potential Opportunities in Trade and Investment Activities for American Companies in the Former Soviet Republics”, in Cutting the Red Tape: How Western Companies Can Profit in the New Russia, New York, N.Y.: The Free Press, →ISBN, page 95: