List of breads

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This is a list of bread varieties.

Name Image Type Origin Description
Aish Merahrah Flatbread Egypt Made with fenugreek seeds and maize; dough allowed to ferment overnight, then flattened and baked.
Ajdov Kruchabeld Buckwheat bread Slovenia Made with buckwheat flour and potato.[1]
Anadama bread Anadama bread (1).jpg Yeast bread New England A sweet, cornmeal and molasses based bread.
Anpan Bean-jam-bun,anpan,katori-city,japan.JPG Sweet bun Japan Filled, with red bean paste usually, or white beans, sesame, or chestnut.
Appam
"Hoppers"
Hoppers.jpg Varies widely South India, Sri Lanka Bowl-shaped thin pancakes, made of fermented rice flour, shaped via cooking utensil, neutral taste, served usually with spicy condiment or curry, for breakfast or dinner.
Arepa Arepa asada.JPG Corn bread Latin America: Ecuador, Colombia, Venezuela, Panama Dish made of ground corn dough or cooked corn flour, similar to Mesoamerican tortilla and Salvadoran pupusa.
Babka
Bobka or baba
Baba wielkanocna z polewa czekoladowa.JPG Sweet yeast cake Poland, Belarus, Ukraine, Western Russia Traditional types usually contain some sort of fruit filling, and are glazed with fruit flavored icing; some contain chocolate or cheese filling.
Bagel Plain-Bagel.jpg Yeast/wheat bread Worldwide (Eastern Europe/Ashkenizi Jewish origin) Ring shaped, usually with a dense, chewy interior; usually topped with sesame or poppy seeds baked into the surface.
Baguette
French stick, French bread
Baguettes - stonesoup.jpg Yeasted bread France, Worldwide Thin elongated loaf, made of water, flour, yeast, salt, instantly recognizable by slits cut in top surface before baking to allow gas expansion.
Balep korkun Flatbread Central Tibet Round, flat, easy to make, made of barley flour, water, baking powder, cooked in frying pan; Balep Korkun is a type of Bannock.
Bammy Bammies.jpg Flatbread Jamaica Made by frying a mix of cassava root and salt in coconut oil, dipped in coconut milk and then refried.
Banana bread Banananutbread.jpg Sweet bread Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads.
Bannock BannockBeremeal.jpg Flatbread United Kingdom, Canada Modern types are made with baking soda or baking powder as leavening agent, giving a light, airy texture.
Bara Brith Bara Brith.jpg Fruit bread Wales Sometimes termed 'speckled bread', raisins, currants and candied peel are added to dough.
Barbari bread Iranian Bread 1.JPG Flatbread Iran, northwestern Afghanistan Invented by Barbar tribes of Iran and Northern Afghanistan.
Barmbrack Barmbrack.jpg Yeasted bread Ireland Sweeter than sandwich bread, but less rich than cake, contains sultanas and raisins to add texture.
Bastone
Italian stick, cane, staff
Yeast bread Italy Shorter and thicker than a French baguette. Sometimes with sesame seed garnish.
Bazlama Bazlama.jpg Flatbread Turkey Flat and circular, average thickness of 2 cm, usually eaten fresh.
Beer bread Beer Bread 1.jpg Yeasted bread Made with regular beer or other types such as stout or dark beer.
Bhakri Another Vegetarian Meal.jpg Unleavened flatbread India, Pakistan Usually grayish in color, made of cereals and thus high in protein and fiber like Jowar, Bajra or Maize.
Bhatoora Pierbatura.JPG Fried bread India Very chewy bread made by flattened dough being fried until it puffs into a light brown fluffy form.
Bing Bing zi (Chinese pancakes).jpg Flatbread China Similar to a Mexican tortilla, only much thicker; usually cooked on a griddle.
Biscuit Biscuits and gravy.jpg Yeasted bread or unleavened worldwide In Europe, biscuits are crisp and dry; in North America, biscuits are light and fluffy.
Black bread Mischbrot-1.jpg Rye bread Made of rye grain, usually dark colored and high fiber, ranges from crispy in texture to dense and chewy.
Bolani Bolani Afghan bread 01.jpg Flatbread Afghanistan Has a very thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks.
Borodinsky Borodinoer Brot, borordinsky bread, бородинский хлеб II.jpg Yeast bread Russia A dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds.
Boule Boule de campagne 01.jpg Yeasted bread France From the French for "ball".
Bread roll Bread rolls.JPG Leavened Europe, North America Short, oblong or round, served usually before or with meals, often with butter.
Breadstick Grissini.jpg Dry bread Italy A dry bread formed into sticks, served as an appetizer.
Brioche Brioche.jpg Sweet yeasted bread France A highly enriched French bread, noted for its high butter and egg content, commonly served as a component of French desserts.
Broa Broafortal.jpg Cornbread Portugal, Brazil Unlike the cornbread typical of the southern United States, made of mix of cornmeal and wheat or rye flour, leavened with yeast rather than baking powder or baking soda.
Brown bread Vollkornbrot z01.JPG Rye or wheat bread Ireland, North America Made with a significant amount of whole grain flour, usually rye or wheat; sometimes made with molasses or coffee. Also known as "wholemeal bread".
Bublik Baranki.jpg wheat bread Poland Made from yeast-leavened wheat dough that commonly contains milk, butter, and egg whites and is rather sweet.
Bun Saffron bun 20051213 001.jpg Small loaf worldwide Small, dome-shaped roll, of sweet bread, or savoury bread commonly used in sandwiches.
Canadian White Canadian White.JPG Leavened Canada A thick, protein-rich sliced sandwich bread.
Česnica Cesnica.jpg Soda bread Serbia Baked during Christmas season with a solid silver coin in the dough for good luck; the family member whose bread piece contains the coin is viewed as the most fortunate for that year.
Challah Challah Bread Six Braid 1.JPG Leavened bread Worldwide Braided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for Shabbat.
Chapati Chappati.jpg Unleavened flatbread India, Pakistan Thin in size and made with wheat flour; usually eaten with cooked dal (lentil soup), vegetable curry, chicken and mutton curry dishes; pieces are used to wrap around and pick up each bite of the cooked dish.
Chickpea bread Chickpea bread and persimmon butter.jpg Chickpeas Albania, Turkey A type of bread made from chickpea flour from the Albania and Turkey. The most significant difference of this type of bread is, instead of using regular yeast, they use a yeast made from chickpeas.
Christmas wafer Oplatki.w.koszyczku.jpg Ceremonial bread Eastern Europe Christmas wafers are usually embossed with images of Christian figures, such as Jesus or Virgin Mary.
Ciabatta Ciabatta cut.JPG White bread Italy Loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle.
Colomba Pasquale Colomba-Pasquale.jpg Ceremonial bread Italy Easter Dove in English, is dove shaped and covered with icing sugar and almonds, to be eaten at Easter in celebration; more properly viewed as a cake, not a bread.
Coppia Ferrarese Coppia Ferrarese.jpg Sourdough Italy Twisted in shape. Made with flour, lard, olive oil, and malt.
Cornbread Skillet cornbread.jpg Cornbread North America, South America Can be baked or fried, has a golden appearance, usually has a moist interior.
Cottage loaf Cottage loaf 2.jpg Yeast bread England Name refers mostly to shape of loaf not consistency, loaves are made when larger and smaller roughly spherical balls are squashed together, forming a cottage shape.
Crêpe Crepes dsc07085.jpg Pancake France, Canada Extremely thin pancakes, can be stuffed with cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, artichoke, or meat products.In Canada, they are often filled with fruit and consumed as a breakfast dish.
Crisp bread Knaeckebroed.jpg Flatbread Scandinavia Very dry, traditionally consists of wholemeal rye flour, salt, and water.
Crumpet Buttered crumpet2.jpg Savoury griddle cake United Kingdom, Commonwealth Usually circular and flat, but thick, with pores in upper surface.
Cuban bread Cuban sandwiches.jpg Yeasted bread United States A fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list.
Curry bread Curry-bun,curry-pan,katori-city,japan.JPG Small loaf Japan Some Japanese curry is wrapped in a piece of dough, which is coated in flaky bread crumbs, and usually deep fried or baked.
Damper Damper (food).jpg Soda bread Australia Made of a wheat flour, traditionally baked in the coals of a campfire; iconic Australian dish.
Dampfnudel CDampfnudelnWP6.jpg White bread Germany Usually dense and moist with a white top surface.
Doughnut Doughnut.jpg Cake Europe, North America In America a bagel shaped fried cake classically topped with icing and or sprinkles. Originally in Europe it was a small round fried cake topped with powdered sugar.
Dorayaki 120px Pancake Taiwan, Japan A type of Japanese confection, а red bean pancake which consists of two small pancake-like patties made from castella wrapped around a filling of sweet Azuki red bean paste.
Dosa Dosa-chutney-sambhar.jpg Savoury pancake South India A fermented crêpe or pancake made from rice batter and black lentils. It is also served with variety of fillings like potato, coconut, paneer, vegetables, dry fruits etc.
English muffin Imaginatorium-b02007muff.jpg Yeast leavened United Kingdom Small, round, thin, usually dusted with cornmeal and served split horizontally, toasted, buttered, eaten as a snack alone or part of meal, usually breakfast or, in UK and Ireland, early-evening tea. In UK, usually just called a "muffin".
Farl Ben W Bell Soda Bread Farl 05 June 2007.jpg Flatbread Northern Ireland, Scotland Made by spreading dough on a griddle or skillet in a rough circular shape, then cutting it into four equal pieces and cooking.
Filone Leavened Italy A bread similar to a French baguette.
Flatbread Roasting Papadums.jpg Flatbread worldwide A blanket term applied to any circular bread that is flat in shape.
Flatbrød Brødkorg.JPG Unleavened flatbread Norway Traditional food, currently usually eaten with fish, salted meats and soups.
Flatkaka Unleavened rye Flatbread Iceland Soft, round, thin and dark with a characteristic pattern from the frying pan; traditionally fried in small, heavy cast iron frying pans.
Focaccia Focaccia-erbe-olive.jpg Yeasted bread Italy Often punctured with a knife to relieve surface bubbling, or dotted.
Fougasse Fougasse de Foix.jpg Yeasted bread France Some versions are sculpted or slashed into a pattern resembling an ear of wheat.
Frybread Frybread.jpg Leavened United States A flat dough fried or deep-fried in oil, shortening, or lard. The dough is generally leavened by yeast or baking powder.
Green onion pancake Tsongyoubing.JPG Flatbread China A savory, non-leavened flatbread folded with oil and minced scallions (green onions). Unlike a true pancake, it is made from dough instead of batter.
Gugelhupf (Kugelhupf) Kouglof.png Ring cake Germany, Austria, Switzerland, Alsace, Groningen Soft yeast dough containing raisins, almonds and Kirschwasser cherry brandy, some also with candied fruits, nuts; some filled, often with a layer of sweetened ground poppy seeds.
Hallulla Panes chilenos.JPG Flatbread Chile Round, baked with butter, used for Chilean aliados: cheese and ham sandwich.
Hardebrood Hardbrood.jpg Flatbread Groningen A dry white flat bread, consisting of two layers, each as thick as an American pancake, that are connected at the dents.
Hardtack Japanese Hardtack Kanpan.jpg Flatbread, crispy Worldwide, popular in parts of Canada A simple type of cracker or biscuit, made from flour, water, and sometimes salt.
Himbasha Himbasha.jpg Flatbread Eritrea, Ethiopia Celebratory, slightly sweet, often served at special occasions, several varieties, most distinctive flavoring is ground cardamom seeds.
Hushpuppy Hushpuppies 5stack.jpg Small balls Southern United States Deep fried or baked corn dough balls.
Injera Alicha 1.jpg Flatbread Eritrea, Ethiopia, Somalia (where it is also called laxoox and canjeero), Yemen, Sudan Yeast-risen with unique, slightly spongy texture, traditionally made of teff flour.
Johnnycake or Hoecake Jonnycakes 01.jpg Flatbread New England, Caribbean, Dominican Republic, Colombia, Bermuda Fried gruel made of yellow or white cornmeal, mixed with salt, hot water or milk; sometimes sweetened; probable origin: Native Americans.
Ka'ak Arabkaak.jpg Leavened Arab world, Near East Varies with bread rings and sweets.
Kaya toast 120px Toasted bread Singapore, Malaysia A toasted bread that is prepared with kaya (coconut jam), a topping of sugar, coconut milk and eggs, pandan, and sometimes margarine or butter. It is generally served on toast, and also sometimes on crackers. It is considered a breakfast staple, and remains popular in Singapore. The dish is sometimes dipped into soft-boiled egg.
Khanom bueang Khanom bueang 01.jpg Flatbread, crispy Thailand, Cambodia Common Thai street food, resemble tacos made of rice flour, usually first topped or filled with coconut cream, then sweet or savory toppings: shredded coconut, strips of fried eggs or egg yolks, chopped scallions.
Kulcha Kulchachole.jpg Flatbread India, Pakistan Made of Maida flour dough, mashed potatoes, onion (optional), lots of spices, rolled into flat round shape, baked until golden brown, usually rubbed with butter, eaten with spicy chickpea curry.
Lagana Lagana (λαγάνα).jpg Ceremonial Greece Special kind of azyme bread, baked only on Clean Monday, the first day of Lent.
Lahoh LahohS.jpg Leavened Djibouti, Somalia, Yemen, Israel Spongy, pancake-like, dough of plain flour, self-raising flour, warm water, yeast, pinch of salt.
Laobing Laobing.JPG Flatbread Northern China Unleavened, sometimes called a Chinese pancake, very like Indian chapati, can be size of large pizza, about one centimeter thick, doughy and chewy texture, made by pan frying thick unleavened batter made of salt, flour, water.
Laufabrauð Laufabrauð.jpg Flatbread Iceland Round, very thin flat cakes, diameter about 15–20 cm (6-8 inches), decorated with leaf-like, geometric patterns, then fried briefly in hot fat.
Lavash Pan armenio en el mercado de Yerevan.JPG Flatbread Armenia Soft, thin, dough is rolled out flat, flexible when fresh, easier to use for wrap sandwiches, dries fast and grows brittle and hard, for long storage.
Lefse Lefse on a griddle.jpg Flatbread Norway Soft, made of potato, milk or cream (or sometimes lard), flour, cooked on a griddle.
Luchi Luchi.jpg Flatbread Orisa, Assam, Bengal Made of wheat flour typical of Oriya, Assamese and Bengali cuisine, dough is made by mixing fine maida flour with water and spoonful of ghee, then divided in small balls, flattened by rolling-pin, individually deep-fried in cooking oil or ghee, 4-5 inches diameter, usually served with curries or gravies.
Malooga Leavened Flatbread Yemen Pizza-like dough (flour, water, yeast, salt) kneaded well, risen, cut to large rounds, stretched, repeatedly warm ghee spread on dough as it is folded, round is stretched into flat round form, baked in tandoor-like oven.
Mantou ClassicwhiteMantou.jpg Bun China Steamed, made of white flour, often slightly sweetened.
Markook Markouk from Israel.png Flatbread Belad Al Sham: Syria, Lebanon, Jordan, Palestine Usually large, round, about 2 feet, thin, almost translucent, dough is flattened, kept thin before cooking, baked on domed-convex metal griddle.
Marraqueta Marraqueta bread.jpg Leavened lobed loaf South America: Bolivia, Chile, Peru; less so Argentina, Uruguay Kneaded, made with flour, salt, water, leavening.
Matzo Machine-made Shmura Matzo.jpg Flatbread Worldwide Unleavened, used in Judaism mainly during Passover.
Melonpan Melonpan.jpg Sweet bun, crispy Japan Made of enriched dough covered in thin layer of crispy cookie dough.
Michetta Michetta (pane)1.JPG Leavened Italy Also known as rosetta, it has a hollow, bulging shape.
Monkey bread Monkeybread.jpg Pastry United States Also termed African coffee cake, golden crown, pinch-me cake and bubbleloaf; is a sticky, gooey pastry served as a breakfast treat.
Montreal-style bagel Bagels-Montreal-REAL.jpg Bagel Canada A bagel that is boiled in honey-sweetened water and then baked in a wood-fired oven. It is smaller and denser and uniquely incorporates egg and honey in the dough. It is the only bagel to have gone to space, taken by astronaut Gregory Chamitoff.
Naan Naan shiva.jpg Flatbread Iran, Northern India, Pakistan, Afghanistan A leavened and oven-baked flatbread, typical and popular in South, Central, and West Asia.
Ngome Flatbread Mali Made of millet, water, vegetable oil.
Puran Poli Coconut holige.jpg Flatbread India, Pakistan Sweet dessert served for special occasions and festivals, stuffing of boiled chickpea lentils, turmeric, sugar, and spices, cooked on hot griddle, served with ghee and lentil broth soup.
Pain d'Epi
wheat stalk bread
Yeasted bread France Similar to a French baguette, but cut to resemble an ear of grain.
Pain de mie Pain de mie.jpg White bread France Slightly sweet sandwich-style loaf with a dense crumb.
Pan de Pascua S3020138.JPG Cake Chile Sweet spongy, with ginger, honey, candied fruits, raisins, nuts, traditionally eaten around Christmas time.
Pan dulce 120px Sweet bread Mexico, Spain A bread that is one of the poster treats in Mexico and other Latin American countries.
Panbrioche 120px Leavened Italy A bread similar to brioche.
Pancake Banana on pancake.jpg Flatbread Worldwide Thin, flat, round cake, most are quick breads, some use a yeast raised or fermented batter, most are cooked on hot griddle or frying pan, one side first and flipped partway through to cook other side.
Pandesal Bag of pandesal.JPG Sweet bread The Philippines A rounded bread made of flour, eggs, yeast, sugar, and salt.
Pandoro Pandoro-Homemade-Sugared.jpg Holiday bread Italy Traditional sweet yeast loaf, most popular around Christmas and New Year, typically Veronese, usually shaped like a frustum with 8 pointed-star section, often served dusted with vanilla scented icing sugar made to resemble the snowy peaks of winter Italian Alps.
Pane carasau Pane carasau.jpg Flatbread Italy Sardinia Traditional flatbread, thin, crisp, usually in form of a dish half a meter wide, made by taking baked Flatbread, splitting it in two sheets that are re-baked, recipe is ancient for shepherds who used to stay far from home for months, can last up to one year if kept dry.
Pane di Altamura Pane altamura.jpg Leavened Italy Made from durum flour, often odd in shape.
Pane ticinese Tessinerbrot.jpg Leavened Switzerland White, distinguished by its shape and softness, made of several small sub-loaves or rolls to be broken off by hand, with oil added to dough, which makes it soft.
Panettone Panettone.jpg Sweet Italy, Switzerland, Malta, Latin America Fluffy, base round, octagon or star section, takes days to make to cure acidic dough like sourdough, contains candied citrus, raisins, sliced vertically, served with cider or champagne, esp. for Christmas, New Year.
Panfocaccia Panfocaccia 01.jpg Leavened Italy A bread similar to focaccia.
Papadum Stack of papadums.jpg Flatbread India Thin, crisp cracker-like, served with meal, as appetizer, as final item in meal, or as snack, eaten with various toppings: chopped onions, chutney, other dips and condiments.
Paratha Aloo paratha.jpg Flatbread India, Pakistan Unleavened, made by pan frying whole wheat dough, ghee or cooking oil usually in dough and on done loaves, usually stuffed with vegetables or cheese, served with butter, chutney, spicy sauces or curries of meat and vegetables.
Parotta or Barotta Parotta.jpg Flatbread Southern India A common layered flatbread of Southern India. This is not to be confused with the North Indian Paratha. Parottas are usually available in restaurants and road side shops across Kerala, Karnataka, Tamil Nadu and the Middle East.
Penia Sweet Italy Made from sugar, butter, eggs, anise seeds and lemons.
Piadina Piadina.jpg Flatbread Italy Thin, usually made in Romagna region with white flour, lard or olive oil, salt, water, dough traditionally cooked on terracotta dish, today flat pans or electric griddles are more common.
Pikelet 120px Pancake Scotland Usually circular and flat, but thick, with pores in upper surface.
Pita Pita.jpg Flatbread Greece, Middle East, Balkans Round with inner pocket, as it cooks, steam puffs up dough, as it cools and flattens a pocket is left in the middle.
Pizza Pizza.jpg Leavened flatbread Italy, Switzerland, United States Modern pizza was originally made with leavened wheat flour topped with tomato, now it also includes almost any other topping ingredients.
Massa Sovada Pão doce.jpg Sweet bread Portugal Round, made with milk, sugar or honey, subtly sweet lightly textured loaf, traditionally made for Christmas and Easter (when hard boiled eggs often baked in) times, today made year round.
Potato bread Homemade potato bread, half.jpg Leavened or unleavened Worldwide Potato replaces part of normal wheat flour, ratio of potato to wheat varies much, leavened or unleavened, may have many other ingredients baked in, varied cooking methods.
Potato doughnut or Spudnut 120px Cake East Timor, United States A doughnut, typically sweet, made with either mashed potatoes or potato starch instead of flour, the most common ingredient used for doughnut dough. They were introduced in the mid-1900s, and a recipe was published in 1938.
Potato pancake 120px Pancake Worldwide Shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated onion or garlic and seasoning. They may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese) to the sweet (such as apple sauce or sugar), or they may be served ungarnished. They are sometimes made from mashed potatoes to produce pancake-shaped croquettes.
Potato waffle 120px Waffle Ireland, United Kingdom A potato-based savoury food in a waffle-like lattice shape. They are common in the UK and Ireland and are also available in some other countries.
Potbrood Potbrood-001.jpg Leavened South Africa Produced in a cast iron pot covered with wood coals, there are a wide range of flavours but is often made with wheat flour and sweetcorn.
Pretzel Neujahrsbrezelmittel.JPG Swabia, Switzerland, Alsace, Vorarlberg An Alemannic knot-shaped bread, sometimes soft, sometimes hard, sometimes sweet, sometimes salty.
Proja Proja.jpg Leavened Serbia Small muffins or loaves of cornbread, was popular in times of widespread poverty, now is a common everyday meal.
Puftaloon Scone Australia Made from flour, salt, butter, milk, traditionally fried in animal fat, popular with children in winter.
Pumpernickel Pumpernickel.jpg Leavened Central Europe, Eastern Europe, Groningen, Friesland Very heavy, dense, slightly sweet dark pure rye traditionally made with coarsely ground flour, now often made with mixed flour and whole grain berries.
Puri Puri.jpg Flatbread India Unleavened, made of wheat flour (refined, whole-wheat, or coarse), dough of flour and salt rolled into small circle or bigger and cut into small circles, deep fried in ghee or vegetable oil, puffs up in all directions like a round ball from steam inside.
Quick bread Inuit bannock.JPG Leavened North America Leavened with substance other than yeast.
Rice bread Japanese Rice Bread.JPG Rice bread Japan Made from rice flour.
Roti Phulka.jpg Flatbread India, Pakistan, Bangladesh, Nepal, Sri Lanka, Trinidad, Tobago Unleavened, made from stone ground wholemeal flour, traditionally named atta flour.
Rugbrød Rugbrød.JPG Rye bread Denmark Made of rye and wheat flour or up to 1/3 whole rye grains may have whole seeds, usual sourdough base, low fat, no oil or flavoring but salt, high fiber, little or no sugar, usually long brown rectangle.
Rumali Roti Rumali Roti in Afghanistan.jpg Flatbread Pakistan, Northern India Rumali in Hindi means handkerchief or napkin.

This flatbread is thin and soft like a handkerchief. Made with maida flour (Highly refined wheat flour).

Rye bread Dark rye bread.JPG Leavened Europe, North America Made of various fractions of rye grain flour, color light to dark via flour used and if colors added, usually denser and higher fiber than many common breads, darker color, stronger flavor.
Sacramental bread Patene-byzantine.jpg Unleavened General term, used in Christian Eucharist ritual.
Salt rising bread Leavened Scotland Made of wheat flour, starter of liquid (water or milk), either corn, potatoes, or wheat, and some other minor ingredients; result has dense crumb and positive cheese-like flavor.
Sangak Nan sangak.jpg Flatbread Iran Plain, rectangular, or triangular, whole wheat sourdough, usually two types: generic no toppings and costlier topped with poppy or sesame seeds.
Scone Scone varieties.jpg Quick bread United Kingdom, Ireland, United States, Canada, Australia, New Zealand Small quick bread usually made of wheat, barley or oatmeal, baking powder leavening.
Sgabeo Leavened Lunigiana Cut into strips, fried and salted.
Shirmal Flatbread Iran, Pakistan, India Saffron-flavored traditional flatbread, usually made with milk instead of water.
Soda bread Soda bread.jpg Quick bread Ireland A variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as baking soda) is used as a raising agent rather than the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as raisins, egg or various nuts.
Sopaipilla Sopaipillas chilenas.jpg Quick bread Three distinct breads: 1: Central Chile; 2: Southern Chile, Uruguay, Argentina; 3: New Mexico, Texas A kind of fried pastry and a type of quick bread.
Sourdough bread Sourdoughbread.jpg European Europe General term.
Speckendick Spekdikken.jpg Pancake Groningen, East Frisia A rye pancake made between two iron plates, filled with lard or bacon, dried sausage and a little syrup .
Spelt bread 120px Yeasted bread Germany Made of 90% spelt flour or coarse meal.
Taftan Taftan nan 01.jpg Leavened Iran Leavened flour bread with saffron and small amount of cardamom powder baked in a clay oven.
Tandoor bread Tandoor bread 2.jpg Flatbread Middle East, Far East .
Teacake Laufabrauð.jpg Cake United Kingdom Any kind of cake that is sturdy enough to be picked up with the fingers.
Tiger bread Tigerbread.jpg Rice bread Netherlands Rice paste bread made with sesame oil and with a pattern baked into the top made by painting rice paste onto the surface prior to baking. The paste dries and cracks during the baking process, creating a two-colour effect similar to a tiger's markings, hence the name.
Tortilla NCI flour tortillas.jpg Flatbread Mexico General term.
Tsoureki Paskalya coregi.jpg Leavened Greece, Cyprus, Bulgaria, Turkey, Armenia A sweet bread formed of braided strands of dough and may also be savoury.
Tunnbröd Tunnbröd-2007-07-14.jpg Flatbread Sweden Soft (used as wrap for other food), or crisp (used with fermented herring), many variants depending on type of grain (any mix of wheat, barley, rye), leavening agent (or lack), and rolling pin.
Vánočka Vanocka.jpg Leavened Czech Republic, Slovakia A bread baked traditionally at Christmastime. It is rich in eggs and butter, making it similar to brioche. Lemon rind and nutmeg add color and flavor; the dough can also contain raisins and almonds, and is braided like challah.
Vienna bread Tin vienna bread.jpg Leavened Vienna, Austria A type of bread that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process in part used high milling of Hungarian grain, cereal press-yeast for leavening, and care and thought in the production process.
White bread White bread 800.jpg Leavened Unknown Bread made from wheat flour from which the bran and the germ have been removed through a process known as milling.
Whole wheat bread Vollkornbrot z01.JPG Leavened Unknown A type of bread that is made using flour which is partly or entirely made from whole or almost whole wheat grains, see whole wheat flour and whole grain.
Yufka Fladenbrot-1.jpg Flatbread Turkey Thin, round, unleavened, similar to lavash, about 18 inches (40–50 cm) wide, usually made of wheat flour, water, table salt, has low moisture content, depending on how low this is, a long shelf life.
Zopf Zopf.jpg Leavened white Switzerland, Germany Made of white flour, milk, egg, butter, yeast, dough is braided, brushed with egg yolk before baking, forming a gold crust.
Zwieback Zwieback-1.jpg Leavened Germany A type of crisp, sweetened bread, made with eggs and baked twice. It is sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast.

See also[edit]

References[edit]

  1. ^ http://en.recidemia.com/wiki/Ajdov_Kruh Ajdov Kruh recipe on Recidemia