"Borodinski bread" meaning in English

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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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          "ref": "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:",
          "text": "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).",
          "type": "quote"
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          "ref": "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:",
          "text": "THE VILLAGE BAKERY MELMERBY LTD 🛇 Baltic Bread; Borodinski Bread; Brazil Nut & Linseed Bread; Campagne; Gluten Free Bread; […]",
          "type": "quote"
        },
        {
          "ref": "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:",
          "text": "5. TIT: Frito Lay’s ‘Caviar’ […] 6. TIT: Borodinski bread",
          "type": "quote"
        },
        {
          "ref": "2018, Paul Goldberg, “ISIS”, in The Château, New York, N.Y.: Picador, →ISBN, page 212:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "2021 October 15, “The Berezutsky twins, two stars of the Russian culinary revolution”, in CE Noticias Financieras, English edition, Miami, Fla.: ContentEngine LLC, →OCLC:",
          "text": "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.",
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          "ref": "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:",
          "text": "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.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Alternative form of Borodinsky bread."
      ],
      "id": "en-Borodinski_bread-en-noun-oiHThi2e",
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  "lang_code": "en",
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          "ref": "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:",
          "text": "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).",
          "type": "quote"
        },
        {
          "ref": "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:",
          "text": "THE VILLAGE BAKERY MELMERBY LTD 🛇 Baltic Bread; Borodinski Bread; Brazil Nut & Linseed Bread; Campagne; Gluten Free Bread; […]",
          "type": "quote"
        },
        {
          "ref": "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:",
          "text": "5. TIT: Frito Lay’s ‘Caviar’ […] 6. TIT: Borodinski bread",
          "type": "quote"
        },
        {
          "ref": "2018, Paul Goldberg, “ISIS”, in The Château, New York, N.Y.: Picador, →ISBN, page 212:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "2021 October 15, “The Berezutsky twins, two stars of the Russian culinary revolution”, in CE Noticias Financieras, English edition, Miami, Fla.: ContentEngine LLC, →OCLC:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "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:",
          "text": "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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        }
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