List of breads
Appearance
This is a list of bread varieties.
Name | Image | Type | Origin | Description |
---|---|---|---|---|
Aish Merahrah | File:Aish Merahrah bread.jpg | Flatbread | Egypt | Made with fenugreek seeds and maize; dough allowed to ferment overnight, then flattened and baked. |
Ajdov Kruchabeld | File:Ajdov Kruchabeld bread.jpg | Buckwheat bread | Slovenia | Made with buckwheat flour and potato.[1] |
Anadama bread | Yeast bread | New England | A sweet, cornmeal and molasses based bread. | |
Anpan | Sweet bun | Japan | Filled, with red bean paste usually, or white beans, sesame, or chestnut. | |
Appam "Hoppers" |
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 | 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 |
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 | 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 |
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 | File:Balep Korkun bread.jpg | 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 | Flatbread | Jamaica | Made by frying a mix of cassava root and salt in coconut oil, dipped in coconut milk and then refried. | |
Banana bread | Sweet bread | Worldwide | Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads. | |
Bannock | Flatbread | United Kingdom, Canada | Modern types are made with baking soda or baking powder as leavening agent, giving a light, airy texture. | |
Bara Brith | Fruit bread | Wales | Sometimes termed 'speckled bread', raisins, currants and candied peel are added to dough. | |
Barbari bread | Flatbread | Iran, northwestern Afghanistan | Invented by Barbar tribes of Iran and Northern Afghanistan. | |
Barmbrack | Yeasted bread | Ireland | Sweeter than sandwich bread, but less rich than cake, contains sultanas and raisins to add texture. | |
Bastone Italian stick, cane, staff |
File:Bastones.jpg | Yeast bread | Italy | Shorter and thicker than Fr. baguette. Sometimes with sesame seed garnish. |
Bazlama | Flatbread | Turkey | Flat and circular, average thickness of 2 cm, usually eaten fresh. | |
Beer bread | Yeasted bread | Vatican City | Made with regular beer or other types such as stout or dark beer. | |
Bhakri | Unleavened flatbread | India, Pakistan | Usually grayish in color, made of cereals and thus high in protein and fiber like Jowar, Bajra or Maize. | |
Bhatoora | Fried bread | India | Very chewy bread made by flattened dough being fried until it puffs into a light brown fluffy form. | |
Bing | Flatbread | China | Similar to a Mexican tortilla, only much thicker; usually cooked on a griddle. | |
Biscuit | Yeasted bread or unleavened | worldwide | In Europe, biscuits are crisp and dry; in North America, biscuits are light and fluffy. | |
Black bread | Rye bread | Worldwide | Made of rye grain, usually dark colored and high fiber, ranges from crispy in texture to dense and chewy. | |
Bolani | 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 | Yeast bread | Russia | Made with rye flour | |
Boule | Yeasted bread | France | From the French for "ball". | |
Roll | Leavened | Europe, North America | Short, oblong or round, served usually before or with meals, often with butter. | |
Breadstick | Dry bread | Italy | A dry bread formed into sticks, served as an appetizer. | |
Brioche | 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 | 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 | 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 | wheat bread | Poland | Made from yeast-leavened wheat dough that commonly contains milk, butter, and egg whites and is rather sweet. | |
Bun | Small loaf | worldwide | Small, dome-shaped roll, of sweet bread, or savoury bread commonly used in sandwiches. | |
Canadian White | File:Canadian White.JPG | Leavened | Canada | A thick, protein-rich sliced sandwich bread. |
Česnica | 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 | Leavened bread | Worldwide | Braided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for Shabbat. | |
Chapati | 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 | Chickpeas | Albania | ||
Christmas wafer | Ceremonial bread | Eastern Europe | Christmas wafers are usually embossed with images of Christian figures, such as Jesus or Virgin Mary. | |
Ciabatta | White bread | Italy | Loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle. | |
Colomba Pasquale | 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 | Sourdough | Italy | Twisted in shape. Made with flour, lard, olive oil, and malt. | |
Cornbread | Cornbread | North America, South America | Can be baked or fried, has a golden appearance, usually has a moist interior. | |
Cottage loaf | 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 | 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 | Flatbread | Scandinavia | Very dry, traditionally consists of wholemeal rye flour, salt, and water. | |
Croissant | Crescent-shaped pastry | Catalonia | A buttery flaky viennoiserie pastry named for its well-known crescent shape. These pastries and other viennoiserie are made of a layered yeast-leavened dough. | |
Cronut | File:A croissant-doughnut hybrid.jpg | Hybrid pastry of doughnut and croissant | United States | A croissant-doughnut pastry invented and trademarked by Dominique Ansel Bakery in New York City. The pastry is made by frying a laminated dough in grape seed oil. The fried pastry is then sugared, filled, and glazed. |
Crumpet | Savoury griddle cake | United Kingdom, Commonwealth | Usually circular and flat, but thick, with pores in upper surface. | |
Cuban bread | 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 | 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 | Soda bread | Australia | Made of a wheat flour, traditionally baked in the coals of a campfire; iconic Australian dish. | |
Dampfnudel | White bread | Germany | Usually dense and moist with a white top surface. | |
Dinkelbrot | Yeasted bread | Germany | Made of 90% spelt flour or coarse meal. | |
Doughnut | 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. | |
Dosa | Savoury pancake | South India | fermented crepe 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. | |
Farl | 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 | File:Filone bread.jpg | Leavened | Italy | Similar to French baguette. |
Flatbread | Flatbread | worldwide | A blanket term applied to any circular bread that is flat in shape. | |
Flatbrød | Unleavened flatbread | Norway | Traditional food, currently usually eaten with fish, salted meats and soups. | |
Flatkaka | File:Flatkaka flatbread.jpg | 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 | Yeasted bread | Italy | Often punctured with a knife to relieve surface bubbling, or dotted. | |
Fougasse | Yeasted bread | France | Some versions are sculpted or slashed into a pattern resembling an ear of wheat. | |
Frybread | 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 | Flatbread | China | General term. | |
Gugelhupf (Kugelhupf) | 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 | Flatbread | Chile | Round, baked with butter, used for Chilean aliados: cheese and ham sandwich. | |
Hardebrood | 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 | Flatbread, crispy | Worldwide, popular in parts of Canada | A simple type of cracker or biscuit, made from flour, water, and sometimes salt. | |
Himbasha | Flatbread | Eritrea, Ethiopia | Celebratory, slightly sweet, often served at special occasions, several varieties, most distinctive flavoring is ground cardamom seeds. | |
Hushpuppy | Small balls | Southern United States | Deep fried or baked corn dough balls. | |
Injera | 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 | 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 | Leavened | Saudi Arabia | Varies with bread rings and sweets. | |
Khanom bueang | 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 | 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 | Ceremonial | Greece | Special kind of azyme bread, baked only on Clean Monday, the first day of Lent. | |
Lahoh | Leavened | Djibouti, Somalia, Yemen, Israel | Spongy, pancake-like, dough of plain flour, self-raising flour, warm water, yeast, pinch of salt. | |
Laobing | 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 | 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 | 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 | Flatbread | Norway | Soft, made of potato, milk or cream (or sometimes lard), flour, cooked on a griddle. | |
Luchi | 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 | File:Malooga.jpg | 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 | Bun | China | Steamed, made of white flour, often slightly sweetened. | |
Markook | 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 | Leavened lobed loaf | South America: Bolivia, Chile, Peru; less so Argentina, Uruguay | Kneaded, made with flour, salt, water, leavening. | |
Matzo | Flatbread | Worldwide | Unleavened, used in Judaism mainly during Passover. | |
Melonpan | Sweet bun, crispy | Japan | Made of enriched dough covered in thin layer of crispy cookie dough. | |
Michetta | Leavened | Italy | Also known as rosetta, it has a hollow, bulging shape. | |
Monkey bread | 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 | 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. | |
Muffin | Yeast leavened | United Kingdom: United States, Australia, Canada, New Zealand | 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. | |
Naan | Flatbread | Iran, Northern India, Pakistan, Afghanistan | General term for leavened, oven-baked, typical of South and Central Asia. | |
Ngome | Flatbread | Mali | Made of millet, water, vegetable oil. | |
Puran Poli | 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 | White bread | France | Slightly sweet sandwich-style loaf with a dense crumb. | |
Pan de Pascua | Cake | Chile | Sweet spongy, with ginger, honey, candied fruits, raisins, nuts, traditionally eaten around Christmas time. | |
Pan dulce | File:A variety of pan dulce.jpg | Sweet bread | Mexico, Spain | A bread that is one of the poster treats in Mexico and other Latin American countries. |
Panbrioche | Leavened | Italy | Similar to brioche. | |
Pancake | Flatbread | Europe | 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 | Sweet Bread | The Philippines | A rounded bread made of flour, eggs, yeast, sugar, and salt. | |
Pandoro | 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 | 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 | Leavened | Italy | Made from durum flour, often odd in shape. | |
Pane ticinese | 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 | 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 | Leavened | Italy | Similar to focaccia. | |
Papadum | 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 | 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 | Flatbread | Southern India | A parotta or barotta, is 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 | 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. | |
Pita | 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 | 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 | 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 | 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. | |
Potbrood | 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 | Swabia, Switzerland, Alsace, Vorarlberg | An Alemannic knot-shaped bread, sometimes soft, sometimes hard, sometimes sweet, sometimes salty. | ||
Proja | 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 | 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 | 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 | Leavened | North America | Leavened with substance other than yeast. | |
Rice bread | Rice bread | Japan | Made from rice flour. | |
Roti | Flatbread | India, Pakistan, Bangladesh, Nepal, Sri Lanka, Trinidad, Tobago | Unleavened, made from stone ground wholemeal flour, traditionally named atta flour. | |
Rugbrød | 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 | 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 | 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 | 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 | Flatbread | Iran | Plain, rectangular, or triangular, whole wheat sourdough, usually two types: generic no toppings and costlier topped with poppy or sesame seeds. | |
Scone | 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 | 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 | 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 | File:Sourdoughbread.jpg | European | Europe | General term. |
Speckendick | Pancake | Groningen, East Frisia | A rye pancake made between two iron plates, filled with lard or bacon, dried sausage and a little syrup . | |
Taftan | Leavened | Iran | Leavened flour bread with saffron and small amount of cardamom powder baked in a clay oven. | |
Tandoor bread | Flatbread | Middle East, Far East | . | |
Teacake | Cake | United Kingdom | Any kind of cake that is sturdy enough to be picked up with the fingers. | |
Tiger bread | 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 | Flatbread | Mexico | General term. | |
Tsoureki | Leavened | Greece, Cyprus, Bulgaria, Turkey, Armenia | A sweet bread formed of braided strands of dough and may also be savoury. | |
Tunnbröd | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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
- List of buns
- List of cakes
- List of cookies
- List of pastries
- List of pies, tarts and flans
- List of puddings
- List of sandwiches
References
- ^ http://en.recidemia.com/wiki/Ajdov_Kruh Ajdov Kruh recipe on Recidemia