This is a list of baked goods. Baked goods are foods made from dough or batter and cooked by baking, a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked as well.
- Biscuit – a term used for a variety of baked, commonly flour-based food products. The term is applied to two distinct products in North America and the United Kingdom, and is also distinguished from U.S. versions in the Commonwealth of Nations and Europe.
- Bagel – a bread product originating in Poland, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked.
- Bread roll – a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter)
- Bun – a small, sometimes sweet, bread, or bread roll. Though they come in many shapes and sizes, they are most commonly hand-sized or smaller, with a round top and flat bottom.
- Flatbread – a bread made with flour, water and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened—made without yeast—although some are slightly leavened, such as pita bread.
- Muffin – an individual-sized, baked quick bread product. American muffins are similar to cupcakes in size and cooking methods, and the English muffin is a type of yeast-leavened bread. Muffins may also classify as cakes with their same sweet interior and fluffy yeast exterior.
- Brownie – a flat, baked dessert square that was developed in the United States at the end of the 19th century and popularized in both the U.S. and Canada during the first half of the 20th century
- Cake – a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate.
- Cookie – a small, flat, sweet, baked good, usually containing flour, eggs, sugar, and either butter, cooking oil or another oil or fat.
- Cracker – typically made from flour, flavorings or seasonings such as salt, herbs, seeds, and cheese may be added to the dough or sprinkled on top before baking.
- Pastry – a dough of flour and water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery.
- Pie – a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.
- Tart – a baked dish consisting of a filling over a pastry base with an open top not covered with pastry
- Torte - a form of sweet dessert that is typically baked. Tortes differ from cakes in that cakes are made from wheat flour, but tortes, originating in Central Europe, are generally made with ground nuts instead.[dubious ]
- Twice-baked foods – foods that are baked twice in their preparation
- Viennoiserie – baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character, approaching that of pastry.
- List of American breads
- List of British breads
- List of Chinese bakery products – Chinese bakery products consist of pastries, cakes, snacks, and Chinese desserts of largely Chinese origin, though some are derived from Western baked goods.
- List of Indian breads
- List of Pakistani breads
- Mexican breads
- Merriam-Webster online, s.v.
- Sutton, J. (1991). Sunk Costs and Market Structure: Price Competition, Advertising, and the Evolution of Concentration. MIT Press. p. 479. ISBN 978-0-262-19305-4.
- Wrigley, C.W.; Corke, H.; Seetharaman, K.; Faubion, J. (2015). Encyclopedia of Food Grains. Elsevier Science. p. 47. ISBN 978-0-12-394786-4.
- Rubel, W. (2011). Bread: A Global History. Edible. Reaktion Books. pp. E–6. ISBN 978-1-86189-961-3.
- "Baker's Digest". Volume 24. Siebel Publishing Company. 1950. p. 35. Retrieved 22 April 2016.
- Army, United States. Dept. of the (1982). Nutritional Support Handbook. Department of the Army technical manual. Headquarters, Department of the Army. p. 5-PA6.
- Smith, A.F. (2007). The Oxford Companion to American Food and Drink. Oxford Companions. Oxford University Press, USA. p. 71. ISBN 978-0-19-530796-2.
Breads by nationality