köken: Compound of stok (“stick”) + brood (“bread”). First attested in the 1910s in advertisements, in particular in the Dutch East Indies and Delft, but seemingly entering the common vocabulary only in the 1960s and 1970s.
Even verder draagt er een drie met een touwtje samengebonden stokbroden.
baguette (variety of bread that is long and narrow in shape) · rod, glass rod (a glass rod, that can be used to stir liquids in flasks or beakers)
çekim: çoğul bagietki · tamlayan bagietki
eş: bułka paryska, bułka wrocławska, mieszadełko
köken: Etymology tree Latin baculumder. Vulgar Latin *baclitta Italian bacchettabor. French baguette Proto-Indo-European *-keh₂der. Proto-Balto-Slavic *-kāˀ Proto-Slavic *-ъka Old Polish -ka Polish -ka Polish bagietka From French baguette + Polish -ka.
bread, especially Saigon-style short baguettes with filling
köken: From bánh (“pastry, cake, bread, dumpling, noodle, wafer, or pudding”) + mì (“wheat”). A folk etymology claims that bánh mì is a corruption of French pain de mie; however, this is obviously false, see the entry for bánh. An 1898 dictionary defines French miche as bánh tây, a now-dated term for Western-style bread.