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The French word for bread or loaf of bread. Various types of bread in France include pain aux noix (nut bread), pain complet (whole wheat bread), pain d'epices (spiced or gingerbread), pain grille toasted bread, pain de mie (sliced, packaged white bread), pain ordinaire (peasant bread), pain perdu (French Toast) and pain petit roll.
The word pain is also used in France to describe a baked, molded loaf of Forcemeat bound with a Panade. Such a meat, poultry, fish or vegetable pain can be served hot, cold or at room temperature.