List of breads

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This is a list of baked or steamed bread varieties. It does not include cakes, pastries, or fried dough foods, which are listed in separate Wikipedia articles. It also does not list foods in which bread is an ingredient which is processed further before serving.

NameImageTypeOriginDescription (including main ingredients and notable aspects)
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).jpgYeasted breadUnited States (New England)A 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.jpgVaries widelyIndia (Southern)
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.
ArepaArepa asada.JPGCornbreadSouth America (Northern)Dish made of ground corn dough or cooked corn flour, similar to Mesoamerican tortilla and Salvadoran pupusa.
BabaVarious thick, round breadsChina (Northwestern Yunnan, Naxi people)Round, thick bread, often with various sweet or savory fillings.
BagelPlain-Bagel.jpgYeasted wheat breadJewish (Ashkenizi)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 breadFranceThin elongated loaf, made of water, flour, yeast, salt, instantly recognizable by slits cut in top surface before baking to allow gas expansion.
Balep korkunFlatbreadTibet (Central)Round, 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 (Scotland)Modern types are made with baking soda or baking powder as leavening agent, giving a light, airy texture. May be baked or fried. Some Native American peoples in North America prepare their own versions of bannock.
Bara BrithBara Brith.jpgFruit breadUnited Kingdom (Wales)Sometimes termed 'speckled bread', raisins, currants and candied peel are added to dough.
Barbari breadIranian Bread 1.JPGFlatbreadIran
Afghanistan (northwestern)
Invented 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
Yeasted breadItalyShorter and thicker than a French 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.
Belgian waffleWaffleNorth AmericaA type of waffle popular in North America, but not common in Belgium. Compared to the standard American waffle, it is identified by its larger size, lighter batter, larger squares, and a higher grid pattern that forms deep pockets.
BhakriAnother Vegetarian Meal.jpgUnleavened flatbreadIndia
Usually grayish in color, made of cereals and thus high in protein and fiber like Jowar, Bajra or Maize.
BingBing zi (Chinese pancakes).jpgFlatbreadChinaSimilar to a Mexican tortilla, only much thicker; usually cooked on a griddle.
BiscuitBiscuits and gravy.jpgYeasted bread or unleavenedIn Europe, "biscuits" are crisp and dry; in North America, "biscuits" are light and fluffy.
Black breadMischbrot-1.jpgRye breadMade of rye grain, usually dark colored and high fiber, ranges from crispy in texture to dense and chewy.
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.
BorlengoPancakeSpainA thin crepe now made with milk, eggs (sometimes omitted) flour and salt. Originally a food eaten by the poor and made with flour and water, it is now often made outside in a frying pan the size of a cartwheel.
BorodinskyBorodinoer Brot, borordinsky bread, бородинский хлеб II.jpgSourdoughRussiaA dark brown sourdough rye bread, traditionally sweetened with molasses and flavored with coriander and caraway seeds.
BouleBoule de campagne 01.jpgYeasted breadFranceFrom the French for "ball".
Bread rollBread rolls.JPGLeavenedEuropeShort, 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.jpgYeasted bread (sweet)FranceA highly enriched bread, noted for its high butter and egg content, commonly served as a component of French desserts.
BroaBroafortal.jpgCornbreadPortugalUnlike 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 breadIrelandMade 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, dome-shaped roll, of sweet bread, or savory 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.JPGLeavenedJewishBraided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for Shabbat.
ChapatiChappati.jpgUnleavened flatbreadIndiaThin 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 breadChickpea bread and persimmon butter.jpgLeavenedAlbania
Made from chickpea flour. The most significant difference of this type of bread is, instead of using regular yeast, they use a yeast made with chickpeas.
CholermüsPancakeSwitzerlandAlso known as a "Swiss Pancake", as its name self explains, a Swiss pancake, or "shredded, fried crepe". This preparation should not be confused with Hollermus or Holdermus, which is an elderberry mash.
Christmas waferOplatki.w.koszyczku.jpgCeremonialEastern 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.
Coppia FerrareseCoppia Ferrarese.jpgSourdoughItalyTwisted in shape. Sourdough bread made with flour, lard, olive oil, and malt.
CornbreadSkillet cornbread.jpgCornbreadAmericasCan be baked or fried, has a golden appearance, usually has a moist interior.
Cottage loafCottage loaf 2.jpgYeasted breadUnited Kingdom (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.
CrackerCrispy breadA baked good typically made from a grain and flour, dough and usually manufactured in large quantities. Crackers (roughly equivalent to savory biscuits in the United Kingdom and the Isle of Man) are usually flat, crisp, small in size (usually 3 inches or less in diameter) and made in various shapes, commonly round or square.
CrêpePancakeFranceExtremely 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.
CroutonsCroutons on a salad.jpgCrispy breadFranceA piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads, notably the Caesar salad, as an accompaniment to soups, or eaten as a snack food. The word crouton is derived from the French croûton, itself derived from croûte, meaning "crust". Most people consider croutons to come invariably in the shape of small cubes, but they can actually be of any size and shape, up to a very large slice.
CrumpetButtered crumpet2.jpgFlatbreadUnited KingdomUsually circular and flat, but thick, with pores in upper surface.
Cuban breadCuban sandwiches.jpgYeasted breadUnited States (Florida)A 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.JPGJapanSome Japanese curry is wrapped in a piece of dough, which is coated in flaky bread crumbs, and usually deep fried 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.
DorayakiPancakeJapanJapanese confection, which consists of two small pancake-like patties made from castella, wrapped around a filling of sweet Azuki red bean paste.
DosaDosa-chutney-sambhar.jpgPancakeIndia (Southern)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.
EggettePancakeHong KongSpherical pancake or ball waffle popular in Hong Kong and Macao. The food item is also referred to as an egg puff, egg waffle, puffle or by its Cantonese name, gai daan jai, and is made from eggs, sugar, flour, and light evaporated milk.
English muffinImaginatorium-b02007muff.jpgYeasted breadUnited KingdomSmall, 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".
FarlBen W Bell Soda Bread Farl 05 June 2007.jpgFlatbreadUnited Kingdom (Scotland)Made by spreading dough on a griddle or skillet in a rough circular shape, then cutting it into four equal pieces and cooking.
FiloneLeavenedItalySimilar to a French baguette.
FlatbreadRoasting Papadums.jpgFlatbreadGeneral term applied to any circular bread that is flat in shape.
FlatbrødBrødkorg.JPGUnleavened flatbreadNorwayTraditional food, 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.
Green onion pancakeTsongyoubing.JPGFlatbreadChinaSavory, non-leavened flatbread folded with oil and minced scallions (green onions). Unlike a true pancake, it is made from dough instead of batter.
HallullaPanes chilenos.JPGFlatbreadChileRound, baked with butter, used for Chilean aliados: cheese and ham sandwich.
HardebroodHardbrood.jpgFlatbreadGermany (Groningen)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, crispySimple type of cracker or biscuit, made from flour, water, and sometimes salt.
Celebratory, slightly sweet, often served at special occasions, several varieties, most distinctive flavoring is ground cardamom seeds.
InjeraAlicha 1.jpgFlatbreadEritrea
Yeast-risen with unique, slightly spongy texture, traditionally made of teff flour.
Johnnycake or HoecakeJonnycakes 01.jpgFlatbreadNorth AmericaFried gruel made of yellow or white cornmeal, mixed with salt, hot water or milk; sometimes sweetened; probable origin: Native Americans.
Ka'akArabkaak.jpgLeavenedNear EastVaries with bread rings and sweets.
Kaya toastToasted breadSingapore
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 bueangKhanom bueang 01.jpgFlatbread, crispyThailand
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.
KulchaKulchachole.jpgFlatbreadIndia (Punjab)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.
LaganaLagana (λαγάνα).jpgCeremonialGreeceSpecial kind of azyme bread, baked only on Clean Monday, the first day of Lent.
Spongy, pancake-like, dough of plain flour, self-raising flour, warm water, yeast, pinch of salt.
LaobingLaobing.JPGFlatbreadChina (Northern)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.
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.
MaloogaFlatbreadYemenPizza-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.pngFlatbreadLevantUsually 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 loafChileKneaded, made with flour, salt, water, leavening.
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.
MatzoMachine-made Shmura Matzo.jpgFlatbreadJewishUnleavened, 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.
Milk toastToasted breadA breakfast food consisting of toasted bread in warm milk, typically with sugar and butter. Salt, pepper, paprika, cinnamon, cocoa, raisins and other ingredients may be added. In the New England region of the US, milk toast refers to toast that has been dipped in a milk-based white sauce.
Montreal-style bagelBagels-Montreal-REAL.jpgYeasted wheat breadCanadaA 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.
NaanNaan shiva.jpgFlatbreadIranA leavened and oven-baked flatbread, typical and popular in South, Central, and West Asia.
NgomeFlatbreadMaliMade of millet, water, vegetable oil.
Puran Poli or ObbatuCoconut holige.jpgFlatbreadIndiaSweet 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 breadFranceSimilar to a French baguette, but cut to resemble an ear of grain.
Pain de miePain de mie.jpgWhite breadFranceSlightly sweet sandwich-style loaf with a dense crumb.
Pan dulceSweet breadMexicoA bread that is one of the poster treats in Mexico and other Latin American countries.
PanbriocheLeavenedItalyA bread similar to brioche.
PancakeBanana on pancake.jpgFlatbreadThin, flat, round flatbread; 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 breadPhilippinesA 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
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 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.jpgSweetItalyFluffy, 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.jpgLeavenedItalyA bread similar 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.jpgFlatbreadIndiaUnleavened, 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 BarottaParotta.jpgFlatbreadIndia (Southern)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.
PeniaSweet breadItalyMade 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.
PikeletPancakeUnited Kingdom (Scotland)Usually circular and flat, but thick, with pores in upper surface.
PistoletPistolets bruxellois.jpgLeavenedBelgiumRound and small, traditionally filled with butter and jam for Sunday morning breakfast
PitaPita.jpgFlatbreadGreeceRound with inner pocket, as it cooks, steam puffs up dough, as it cools and flattens a pocket is left in the middle.
PizzaPizza.jpgFlatbreadItalyModern pizza was originally made with leavened wheat flour topped with tomato, now it also includes almost any other topping ingredients.
Potato breadHomemade potato bread, half.jpgLeavened or unleavenedPotato replaces part of usual wheat flour, ratio of potato to wheat varies much, leavened or unleavened, may have many other ingredients baked in, varied cooking methods.
Potato pancakePancakeShallow-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 waffleWaffleUnited KingdomA potato-based savory food in a waffle-like lattice shape. They are common in the UK and Ireland and are also available in some other countries.
PotbroodPotbrood-001.jpgLeavenedSouth AfricaProduced in a cast iron pot covered with wood coals, there are a wide range of flavors but is often made with wheat flour and sweetcorn.
PretzelNeujahrsbrezelmittel.JPGGermanyAlemannic 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.
PumpernickelPumpernickel.jpgLeavenedGermanyVery heavy, dense, slightly sweet dark pure rye traditionally made with coarsely ground flour, now often made with mixed flour and whole grain berries.
Roasted flatbreads with various fillings inside. The dough should be non-fermented. The most popular filling is mashed potato but it may also be ragout or millet. Filling is placed on the one half of the flatbread and is covered by the other half. Later, clarified butter is spread on the flatbreads.
Quick breadInuit bannock.JPGLeavenedNorth AmericaLeavened with substance other than yeast.
Rice breadJapanese Rice Bread.JPGRice breadJapanMade from rice flour.
RotiPhulka.jpgFlatbreadIndiaUnleavened, made from stone ground wholemeal flour, traditionally named atta flour.
RugbrødRugbrød.JPGSourdoughDenmarkMade 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.jpgFlatbreadIndia (Northern)Rumali in Hindi means handkerchief or napkin. This flatbread is thin and soft like a handkerchief. It is made with maida flour (highly refined wheat flour).
Rye breadDark rye bread.JPGLeavenedEuropeMade 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.jpgCeremonialGreece
Used in the Christian Eucharist ritual.
Salt rising breadLeavenedUnited Kingdom (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.
SangakNan sangak.jpgSourdoughIranPlain, rectangular, or triangular, whole wheat sourdough, usually two types: generic no toppings and costlier topped with poppy or sesame seeds.
SconeScone varieties.jpgQuick breadUnited KingdomSmall quick bread usually made of wheat, barley or oatmeal, baking powder leavening.
SgabeoLeavenedItaly (Lunigiana)Cut into strips, fried and salted.
ShirmalFlatbreadIranSaffron-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.
Sourdough breadSourdoughbread.jpgSourdoughEgyptA bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.
SpeckendickSpekdikken.jpgPancakeGermany (Groningen)A rye pancake made between two iron plates, filled with lard or bacon, dried sausage and a little syrup.
Spelt breadYeasted breadMade predominately with spelt flour or coarse meal.
TaftanTaftan nan 01.jpgLeavenedIranLeavened flour bread with saffron and small amount of cardamom powder baked in a clay oven.
Tandoor breadTandoor bread 2.jpgFlatbreadA type of bread baked in a clay oven that is called a tandoor.
TeacakeLaufabrauð.jpgSweet bunUnited KingdomFruited sweet bun usually served toasted and buttered.
Texas toastToasted breadUnited States (Texas)A type of packaged bread (not sold toasted as the name implies) which is sold sliced at double the typical thickness of most sliced breads. While it can be used in the same manner as ordinary bread slices such as in sandwiches, it is especially useful for dishes involving liquids, such as barbecue sauce, or where extra thickness can improve the product, such as French toast. It is typically a white bread.
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.
Toasted breadLeavenedA bread that has been browned by exposing to radiant heat.
TortillaNCI flour tortillas.jpgFlatbreadMexicoThin flatbread made from finely ground wheat flour. Originally derived from the corn tortilla (tortilla in Spanish means "small torta", or "small cake"), a bread of maize which predates the arrival of Europeans to the Americas, the wheat flour tortilla was an innovation after wheat was brought to the New World from Spain while this region was the colony of New Spain. It is made with an unleavened, water based dough, pressed and cooked like corn tortillas.
TsourekiPaskalya coregi.jpgLeavenedSweet bread formed of braided strands of dough; may also be savory.
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, SlovakiaBaked 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.jpgLeavenedAustria (Vienna)Produced from a process using high milling of Hungarian grain, cereal press-yeast for leavening, and care and thought in the production process.
White breadWhite bread 800.jpgLeavenedMade from wheat flour from which the bran and the germ have been removed through a process known as milling.
Whole wheat breadVollkornbrot z01.JPGLeavenedMade using flour which is partly or entirely made from whole or almost whole wheat grains.
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
Made of white flour, milk, egg, butter, yeast, dough is braided, brushed with egg yolk before baking, forming a gold crust.
ZwiebackZwieback-1.jpgLeavenedGermanyCrisp, 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