Only if it's baked in a tin with a rectangular lid, such as for "crustless" loaves. Normal loaves baked in standard loaf tins develop a domed top, making them not cuboid.
"Crustless" loaves are baked in completely sealed cuboid tins, which does mean they develop a cuboid shape. However this may be squashed slightly during packaging.
Clearly, not all bread is baked in a loaf tin - for example French baguettes, bloomers, cottage loaves etc... free-form loaves are never going to be cuboid.
Stack a few slices of bread on top of each other and cut into strips. Then cut across the strips to get cubes.
Croutons.
crouton
Bread slicer FTW! It can slice the bread, and cube it, if the slices are put in the other way
Crouton is a cube of toasted or fried bread for use in salads
cube
So the first has a ratio of 1/3 and the second has a ratio of 2/5. So we need to determine what is larger 1/3 or 2/5. 1/3 = 5/15 2/5 = 6/15 The second one has a greater vegetable to bread ratio: 2/5
another word for bread is pan whitch is in spanish or poltry
If by cube you mean perfect cube (a cube of an integer), then no, and the nearest perfect cube is 81.
A cube. A cube. A cube. A cube.
The cube root is the side of a cube.
The base of a cube is the bottom of a cube.
There is no such thing as a cube route. The cube root of -3 is -1.4422 (approx).There is no such thing as a cube route. The cube root of -3 is -1.4422 (approx).There is no such thing as a cube route. The cube root of -3 is -1.4422 (approx).There is no such thing as a cube route. The cube root of -3 is -1.4422 (approx).
volume is to a cube volume is to a cube