Borodinski bread

English

Noun

Borodinski bread (uncountable)

  1. Alternative form of Borodinsky bread.
    • 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:
      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).
    • 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:
      THE VILLAGE BAKERY MELMERBY LTD 🛇 Baltic Bread; Borodinski Bread; Brazil Nut & Linseed Bread; Campagne; Gluten Free 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:
      5. TIT: Frito Lay’s ‘Caviar’ […] 6. TIT: Borodinski bread
    • 2018, Paul Goldberg, “ISIS”, in The Château, New York, N.Y.: Picador, →ISBN, page 212:
      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.
    • 2021 October 15, “The Berezutsky twins, two stars of the Russian culinary revolution”, in CE Noticias Financieras, English edition, Miami, Fla.: ContentEngine LLC, →OCLC:
      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.
    • 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:
      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.
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