List of breads

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This is a list of bread varieties.

Aish MerahrahFlatbreadEgyptMade with fenugreek seeds and maize; dough allowed to ferment overnight, then flattened and baked.
Ajdov KruchabeldBuckwheat breadSloveniaMade with buckwheat flour and potato.[1]
Anadama breadAnadama bread (1).jpgYeast breadNew EnglandA sweet, cornmeal and molasses based bread.
AnpanBean-jam-bun,anpan,katori-city,japan.JPGSweet bunJapanFilled, with red bean paste usually, or white beans, sesame, or chestnut.
hoppers, Appa (s.)
Hoppers.jpgVaries widelySouth India, Sri LankaBowl-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.
ArepaArepa asada.JPGCorn breadLatin America: Ecuador, Colombia, Venezuela, PanamaDish made of ground corn dough or cooked corn flour, similar to Mesoamerican tortilla and Salvadoran pupusa.
Bobka or baba
Baba wielkanocna z polewa czekoladowa.JPGSweet yeast cakePoland, Belarus, Ukraine, Western RussiaTraditional types usually contain some sort of fruit filling, and are glazed with fruit flavored icing; some contain chocolate or cheese filling.
BagelPlain-Bagel.jpgYeast/wheat breadWorldwide (Eastern Europe/Ashkenizi Jewish origin)Ring shaped, usually with a dense, chewy interior; usually topped with sesame or poppy seeds baked into the surface.
French stick, French bread
Baguettes - stonesoup.jpgYeasted breadFrance, WorldwideThin elongated loaf, made of water, flour, yeast, salt, instantly recognizable by slits cut in top surface before baking to allow gas expansion.
Balep korkunFlatbreadcentral TibetRound, flat, easy to make, made of barley flour, water, baking powder, cooked in frying pan; Balep Korkun is a type of Bannock.
BammyBammies.jpgFlatbreadJamaicaMade by frying a mix of cassava root and salt in coconut oil, dipped in coconut milk and then refried.
Banana breadBanananutbread.jpgSweet breadDense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads.
BannockBannockBeremeal.jpgFlatbreadUnited Kingdom, CanadaModern types are made with baking soda or baking powder as leavening agent, giving a light, airy texture.
Bara BrithBara Brith.jpgFruit breadWalesSometimes termed 'speckled bread', raisins, currants and candied peel are added to dough.
Barbari breadIranian Bread 1.JPGFlatbreadIran, northwestern AfghanistanInvented by Barbar tribes of Iran and Northern Afghanistan.
BarmbrackBarmbrack.jpgYeasted breadIrelandSweeter than sandwich bread, but less rich than cake, contains sultanas and raisins to add texture.
Italian stick, cane, staff
Yeast breadItalyShorter and thicker than Fr. baguette. Sometimes with sesame seed garnish.
BazlamaBazlama.jpgFlatbreadTurkeyFlat and circular, average thickness of 2 cm, usually eaten fresh.
Beer breadBeer Bread 1.jpgYeasted breadMade with regular beer or other types such as stout or dark beer .
BhakriAnother Vegetarian Meal.jpgUnleavened flatbreadIndia, PakistanUsually grayish in color, made of cereals and thus high in protein and fiber like Jowar, Bajra or Maize.
BhatooraPierbatura.JPGFried breadIndiaVery chewy bread made by flattened dough being fried until it puffs into a light brown fluffy form.
BingBing zi (Chinese pancakes).jpgFlatbreadChinaSimilar to a Mexican tortilla, only much thicker; usually cooked on a griddle.
BiscuitBiscuits and gravy.jpgYeasted bread or unleavenedworldwideIn Europe, biscuits are crisp and dry; in North America, biscuits are light and fluffy.
Black breadMischbrot-1.jpgRye breadworldwideMade of rye grain, usually dark colored and high fiber, ranges from crispy in texture to dense and chewy.
BofrotDoughnutGhanaRound, comes in various sizes, made with white flour.
BolaniBolani Afghan bread 01.jpgFlatbreadAfghanistanHas a very thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks.
BorodinskyBorodinoer Brot, borordinsky bread, бородинский хлеб II.jpgYeast breadRussiaMade with rye flour
BouleBoule de campagne 01.jpgYeasted breadFranceFrom the French for "ball".
RollBread rolls.JPGLeavenedEurope, North AmericaShort, oblong or round, served usually before or with meals, often with butter.
BreadstickGrissini.jpgDry breadItalyA dry bread formed into sticks, served as an appetizer.
BriocheBrioche.jpgSweet yeasted breadFranceA highly enriched French bread, noted for its high butter and egg content, commonly served as a component of French desserts.
BroaBroafortal.jpgCornbreadPortugal, BrazilUnlike 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 breadVollkornbrot z01.JPGRye or wheat breadIreland, North AmericaMade with a significant amount of whole grain flour, usually rye or wheat; sometimes made with molasses or coffee. Also known as "wholemeal bread".
BublikBaranki.jpgwheat breadPolandMade from yeast-leavened wheat dough that commonly contains milk, butter, and egg whites and is rather sweet.
BunSaffron bun 20051213 001.jpgSmall loafworldwideSmall, dome-shaped roll, of sweet bread, or savoury bread commonly used in sandwiches.
Canadian WhiteCanadian White.JPGLeavenedCanadaA thick, protein-rich sliced sandwich bread.
ČesnicaCesnica.jpgSoda breadSerbiaBaked 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.
ChallahChallah Bread Six Braid 1.JPGLeavened breadWorldwideBraided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for Shabbat.
ChapatiChappati.jpgUnleavened flatbreadIndia, PakistanThin in size and is 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 breadChickpea bread and persimmon butter.jpgChickpeasAlbania
Christmas waferOplatki.w.koszyczku.jpgCeremonial breadEastern EuropeChristmas wafers are usually embossed with images of Christian figures, such as Jesus or Virgin Mary.
CiabattaCiabatta cut.JPGWhite breadItalyLoaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle.
Colomba PasqualeColomba-Pasquale.jpgCeremonial breadItalyEaster 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 FerrareseCoppia Ferrarese.jpgSourdoughItalyTwisted in shape. Made with flour, lard, olive oil, and malt.
CornbreadSkillet cornbread.jpgCornbreadNorth America, South AmericaCan be baked or fried, has a golden appearance, usually has a moist interior.
Cottage loafCottage loaf 2.jpgYeast breadEnglandName 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.
CrêpeCrepes dsc07085.jpgPancakeFrance, CanadaExtremely 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 breadKnaeckebroed.jpgFlatbreadScandinaviaVery dry, traditionally consists of wholemeal rye flour, salt, and water.
CrumpetButtered crumpet2.jpgSavoury griddle cakeUnited Kingdom, CommonwealthUsually circular and flat, but thick, with pores in upper surface.
Cuban breadCuban sandwiches.jpgYeasted breadUnited StatesA fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list.
Curry breadCurry-bun,curry-pan,katori-city,japan.JPGSmall loafJapanSome Japanese curry is wrapped in a piece of dough, which is coated in flaky bread crumbs, and deep fried usually, or baked.
DamperDamper (food).jpgSoda breadAustraliaMade of a wheat flour, traditionally baked in the coals of a campfire; iconic Australian dish.
DampfnudelCDampfnudelnWP6.jpgWhite breadGermanyUsually dense and moist with a white top surface.
DinkelbrotDinkelbrot einfachste Herstellung 03.jpgYeasted breadGermanyMade of 90% spelt flour or coarse meal.
DoughnutDoughnut.jpgCakeEurope, North AmericaIn 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.
DosaDosa-chutney-sambhar.jpgSavoury pancakeSouth Indiafermented 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.
FarlBen W Bell Soda Bread Farl 05 June 2007.jpgFlatbreadNorthern Ireland, ScotlandMade by spreading dough on a griddle or skillet in a rough circular shape, then cutting it into four equal pieces and cooking.
FiloneLeavenedItalySimilar to French baguette.
FlatbreadRoasting Papadums.jpgFlatbreadworldwideA blanket term applied to any circular bread that is flat in shape.
FlatbrødBrødkorg.JPGUnleavened flatbreadNorwayTraditional food, currently usually eaten with fish, salted meats and soups.
FlatkakaUnleavened rye FlatbreadIcelandSoft, round, thin and dark with a characteristic pattern from the frying pan; traditionally fried in small, heavy cast iron frying pans.
FocacciaFocaccia-erbe-olive.jpgYeasted breadItalyOften punctured with a knife to relieve surface bubbling, or dotted.
FougasseFougasse de Foix.jpgYeasted breadFranceSome versions are sculpted or slashed into a pattern resembling an ear of wheat.
FrybreadFrybread.jpgLeavenedUnited StatesA flat dough fried or deep-fried in oil, shortening, or lard. The dough is generally leavened by yeast or baking powder.
Green onion pancakeTsongyoubing.JPGFlatbreadChinaGeneral term.
Gugelhupf (Kugelhupf)Kouglof.pngRing cakeGermany, Austria, Switzerland, Alsace, GroningenSoft 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.
HallullaPanes chilenos.JPGFlatbreadChileRound, baked with butter, used for Chilean aliados: cheese and ham sandwich.
HardebroodHardbrood.jpgFlatbreadGroningenA dry white flat bread, consisting of two layers, each as thick as an American pancake, that are connected at the dents.
HardtackJapanese Hardtack Kanpan.jpgFlatbread, crispyWorldwide, popular in parts of CanadaA simple type of cracker or biscuit, made from flour, water, and sometimes salt.
HimbashaHimbasha.jpgFlatbreadEritrea, EthiopiaCelebratory, slightly sweet, often served at special occasions, several varieties, most distinctive flavoring is ground cardamom seeds.
HushpuppyHushpuppies 5stack.jpgSmall ballsSouthern United StatesDeep fried or baked corn dough balls.
InjeraAlicha 1.jpgFlatbreadEritrea, Ethiopia, Somalia (where it is also called laxoox and canjeero), Yemen, SudanYeast-risen with unique, slightly spongy texture, traditionally made of teff flour.
JohnnycakeJonnycakes 01.jpgFlatbreadNew England, Caribbean, Dominican Republic, Colombia, BermudaFried gruel made of yellow or white cornmeal, mixed with salt, hot water or milk; sometimes sweetened; probable origin: Native Americans.
Ka'akArabkaak.jpgLeavenedArab world, near East.
Khanom bueangKhanom bueang.jpgFlatbread, crispyThailand, CambodiaCommon 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.
KulchaKulchachole.jpgFlatbreadIndia, PakistanMade 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.
LaganaLagana (λαγάνα).jpgCeremonialGreeceSpecial kind of azyme bread, baked only on Clean Monday, the first day of Lent.
LahohLahohS.jpgLeavenedDjibouti, Somalia, Yemen, IsraelSpongy, pancake-like, dough of plain flour, self-raising flour, warm water, yeast, pinch of salt.
LaobingLaobing.JPGFlatbreadNorthern ChinaUnleavened, 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.
LaufabrauðLaufabrauð.jpgFlatbreadIcelandRound, very thin flat cakes, diameter about 15–20 cm (6-8 inches), decorated with leaf-like, geometric patterns, then fried briefly in hot fat.
LavashPan armenio en el mercado de Yerevan.JPGFlatbreadArmeniaSoft, 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.
LefseLefse on a griddle.jpgFlatbreadNorwaySoft, made of potato, milk or cream (or sometimes lard), flour, cooked on a griddle.
LuchiLuchi.jpgFlatbreadOrisa, Assam, BengalMade 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.
MaloogaLeavened FlatbreadYemenPizza-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.
MantouClassicwhiteMantou.jpgBunChinaSteamed, made of white flour, often slightly sweetened.
MarkookMarkouk from Israel.pngFlatbreadBelad Al Sham: Syria, Lebanon, Jordan, PalestineUsually large, round, about 2 feet, thin, almost translucent, dough is flattened, kept thin before cooking, baked on domed-convex metal griddle.
MarraquetaMarraqueta bread.jpgLeavened lobed loafSouth America: Bolivia, Chile, Peru; less so Argentina, UruguayKneaded, made with flour, salt, water, leavening.
MatzoMachine-made Shmura Matzo.jpgFlatbreadWorldwideUnleavened, used in Judaism mainly during Passover.
MelonpanMelonpan.jpgSweet bun, crispyJapanMade of enriched dough covered in thin layer of crispy cookie dough.
MichettaMichetta (pane)1.JPGLeavenedItalyAlso known as rosetta, it has a hollow, bulging shape.
Monkey breadMonkeybread.jpgPastryUnited StatesAlso termed African coffee cake, golden crown, pinch-me cake and bubbleloaf; is a sticky, gooey pastry served as a breakfast treat.
Montreal-style bagelBagels-Montreal-REAL.jpgBagelCanadaA 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.
MuffinImaginatorium-b02007muff.jpgYeast leavenedUnited Kingdom: United States, Australia, Canada, New ZealandSmall, 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.
NaanNaan shiva.jpgFlatbreadIran, Northern India, Pakistan, AfghanistanGeneral term for leavened, oven-baked, typical of South and Central Asia.
NgomeFlatbreadMaliMade of millet, water, vegetable oil.
Puran PoliCoconut holige.jpgFlatbreadIndia, PakistanSweet 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 de miePain de mie.jpgWhite breadFranceSlightly sweet sandwich-style loaf with a dense crumb.
Pan de PascuaS3020138.JPGCakeChileSweet spongy, with ginger, honey, candied fruits, raisins, nuts, traditionally eaten around Christmas time.
Pan DulceSweet breadMexico, SpainA bread that is one of the poster treats in Mexico and other Latin American countries.
PanbriocheLeavenedItalySimilar to brioche.
PancakeBanana on pancake.jpgFlatbreadEuropeThin, 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.
PandesalBag of pandesal.JPGSweet BreadThe PhilippinesA rounded bread made of flour, eggs, yeast, sugar, and salt.
PandoroPandoro-Homemade-Sugared.jpgHoliday breadItalyTraditional 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 carasauPane carasau.jpgFlatbreadItaly SardiniaTraditional 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 AltamuraPane altamura.jpgLeavenedItalyMade from durum flour, often odd in shape.
Pane ticineseTessinerbrot.jpgLeavenedSwitzerlandWhite, 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.
PanettonePanettone.jpgSweetItaly, Switzerland, Malta, Latin AmericaFluffy, 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.
PanfocacciaPanfocaccia 01.jpgLeavenedItalySimilar to focaccia.
PapadumStack of papadums.jpgFlatbreadIndiaThin, 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.
ParathaAloo paratha.jpgFlatbreadIndia, PakistanUnleavened, 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.
ParottaParotta.jpgFlatbreadSouthern IndiaA 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.
PeniaSweetItalyMade from sugar, butter, eggs, anise seeds and lemons.
PiadinaPiadina.jpgFlatbreadItalyThin, 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.
PitaPita.jpgFlatbreadGreece, Middle East, BalkansRound with inner pocket, as it cooks, steam puffs up dough, as it cools and flattens a pocket is left in the middle.
PizzaPizza.jpgLeavened flatbreadItaly, Switzerland, United StatesModern pizza was originally made with leavened wheat flour topped with tomato, now it also includes almost any other topping ingredients.
Massa SovadaPão doce.jpgSweet breadPortugalRound, 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 breadHomemade potato bread, half.jpgLeavened or unleavenedWorldwidePotato 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.
PotbroodPotbrood-001.jpgLeavenedSouth AfricaProduced 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.
PretzelNeujahrsbrezelmittel.JPGSwabia, Switzerland, Alsace, VorarlbergAn Alemannic knot-shaped bread, sometimes soft, sometimes hard, sometimes sweet, sometimes salty.
ProjaProja.jpgLeavenedSerbiaSmall muffins or loaves of cornbread, was popular in times of widespread poverty, now is a common everyday meal.
PuftaloonSconeAustraliaMade from flour, salt, butter, milk, traditionally fried in animal fat, popular with children in winter.
PumpernickelPumpernickel.jpgLeavenedCentral Europe, Eastern Europe, Groningen, FrieslandVery heavy, dense, slightly sweet dark pure rye traditionally made with coarsely ground flour, now often made with mixed flour and whole grain berries.
PuriPuri.jpgFlatbreadIndiaUnleavened, 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 breadInuit bannock.JPGLeavenedNorth AmericaLeavened with substance other than yeast.
Rice breadJapanese Rice Bread.JPGRice breadJapanMade from rice flour.
RotiPhulka.jpgFlatbreadIndia, Pakistan, Bangladesh, Nepal, Sri Lanka, Trinidad, TobagoUnleavened, made from stone ground wholemeal flour, traditionally named atta flour.
RugbrødRugbrød.JPGRye breadDenmarkMade 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 RotiRumali Roti in Afghanistan.jpgFlatbreadPakistan, Northern IndiaRumali in Hindi means handkerchief or napkin.

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

Rye breadDark rye bread.JPGLeavenedEurope, North AmericaMade 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 breadPatene-byzantine.jpgUnleavenedGeneral term, used in Christian Eucharist ritual.
Salt rising breadLeavenedScotlandMade 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.
SangakNan sangak.jpgFlatbreadIranPlain, rectangular, or triangular, whole wheat sourdough, usually two types: generic no toppings and costlier topped with poppy or sesame seeds.
SconeScone varieties.jpgQuick breadUnited Kingdom, Ireland, United States, Canada, Australia, New ZealandSmall quick bread usually made of wheat, barley or oatmeal, baking powder leavening.
SgabeoLeavenedLunigianaCut into strips, fried and salted.
ShirmalFlatbreadIran, Pakistan, IndiaSaffron-flavored traditional flatbread, usually made with milk instead of water.
Soda breadSoda bread.jpgQuick breadIrelandA 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.
SopaipillaSopaipillas chilenas.jpgQuick breadThree distinct breads: 1: Central Chile; 2: Southern Chile, Uruguay, Argentina; 3: New Mexico, TexasA kind of fried pastry and a type of quick bread.
Sourdough breadSourdoughbread.jpgEuropeanEuropeGeneral term.
SpeckendickSpekdikken.jpgPancakeGroningen, East FrisiaA rye pancake made between two iron plates, filled with lard or bacon, dried sausage and a little syrup .
TaftanTaftan nan 01.jpgLeavenedIranLeavened flour bread with saffron and small amount of cardamom powder baked in a clay oven.
Tandoor breadTandoor bread 2.jpgFlatbreadMiddle East, Far East.
TeacakeLaufabrauð.jpgCakeUnited KingdomAny kind of cake that is sturdy enough to be picked up with the fingers.
Tiger breadTigerbread.jpgRice breadNetherlandsRice 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.
TortillaNCI flour tortillas.jpgFlatbreadMexicoGeneral term.
TsourekiPaskalya coregi.jpgLeavenedGreece, Cyprus, Bulgaria, Turkey, ArmeniaA sweet bread formed of braided strands of dough and may also be savoury.
TunnbrödTunnbröd-2007-07-14.jpgFlatbreadSwedenSoft (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.
VánočkaVanocka.jpgLeavenedCzech Republic, SlovakiaA 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 breadTin vienna bread.jpgLeavenedVienna, AustriaA 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 breadWhite bread 800.jpgLeavenedUnknownBread made from wheat flour from which the bran and the germ have been removed through a process known as milling.
Whole wheat breadVollkornbrot z01.JPGLeavenedUnknownA 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.
YufkaFladenbrot-1.jpgFlatbreadTurkeyThin, 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.
ZopfZopf.jpgLeavened whiteSwitzerland, GermanyMade of white flour, milk, egg, butter, yeast, dough is braided, brushed with egg yolk before baking, forming a gold crust.
ZwiebackZwieback-1.jpgLeavenedGermanyA 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]


  1. ^ Ajdov Kruh recipe on Recidemia