no

I imagine you are referring to a baguette... it is a long, cylindrical shaped loaf with a nice crunchy crust and soft inside... it's delicious, especially freshly baked. In Paris, when you go to the boulangerie (the bakery, or bread shop)you ask for the baguette you like, and they give it to you without putting it in a bag, just with a piece of paper around the middle... and you walk out of the store holding it like that, or put it in a bag that you brought (though some of the boulangeries now will offer a bag). It is quite charming and the smell is absolutely fantastic. The other word for bread...just bread in general.. is le pain (luh pah-n).

Some online answer sites seem to suggest that medium to high setting on a stove be used for making french toast, that is around 300-325 degrees Fahrenheit.

Most of the time, a French breakfast roll is called a croissant. They are buttery and the dough is flaky, and the rolls are baked in a crescent shape.

Baguette are produced in bakeries in (nearly) every village in France. Those sold in supermarkets may come from industrial bakeries, but is is also very common for supermarkets to run their own bakery on site.

The question cannot be answered, because white french bread is wheat bread. Any bread made with wheat flour is wheat bread. You might intend to ask about whole wheat or whole grain bread, which is made with part or all whole grain flour.

it would be about 720.

French are known to love baguettes. They are thin, long loaves weighting 250 grammes. Another common loaf is 'le pain' (literally 'the bread') which is a little heavier (400 g). The bread is white and contains nothing but flour, water, a pinch of salt and yeast. There are no preservatives or added fat as you may find in industrial breads. (you can buy these in supermarkets, but the noun will be 'pain de mie', and not 'pain')

For a standard size loaf (in an aluminum loaf pan) I would start with 30 minutes at 375 degrees. You can test for doneness by turning the loaf out of the pan and thumping the bottom--it should sound hollow. If it seems too soft bake for another 10 minutes and test again. Very dense whole grain breads may take longer. Once the bread is done let cool completely on a wire rack.

une baguette

Some fatcs on French Food are

French people eat approximately 500,000 snails per year.

There are between 350 and 400 different types of cheese available in France.

The famous Petit Suisse ("little Swiss cheese") is not actually from Switzerland, but from France.

In 2004, France produced 56.6 millions hectolitres of wine.

There are about 2 new cooking books published every day in France.

Hope this helps.

la pâtisserie

well it depends on the the size and how thick you want the slices to be

A baguette is a common type of bread that fits the description.

i think that because french bread has more sweet stuff it has more nutrients or food supply to offer mold.

Only if you eat ridiculously large amounts of it, as with any food.