List of bread dishes

This is a list of bread dishes and foods, which use bread as a primary ingredient. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture.

Bread dishes

Bread salads

Panzanella

Bread soups

Acquacotta is a type of bread soup.

Bread soup is a simple soup that mainly consists of stale bread in a meat or vegetable broth.

Acquacotta
Garbure
Gazpacho
Maizes zupa – Latvian bread soup prepared with cream, currants and cornbread^[1]
Panadelsuppe – Austrian bread soup prepared with rolls.^[2]
Wodzionka

Jeon

Jeon refers to many pancake-like dishes in Korean cuisine.

Pancakes

Scallion pancakes

Paratha

Paratha is a flatbread that originated in the north of the Indian subcontinent.

Sandwiches

Tableware

Bread bowl
Trencher – type of tableware, commonly used in medieval cuisine; originally a flat round of bread used as a plate, upon which the food could be placed before being eaten^[3]

Toast

Tortilla dishes

References

↑ Gustafson, I.; Inc., Let's Go (2007). Let's Go Eastern Europe 13th Edition. Let's Go Eastern Europe. St. Martin's Press. p. 348. ISBN 978-0-312-37446-4.
↑ Franz Maier-Bruck: Das Große Sacher Kochbuch. Die österreichische Küche. Seehamer Verlag, Weyarn 1994, ISBN 3-929626-27-6, p. 98–99.
↑ Meads, Chris (2001). Banquets set forth: banqueting in English Renaissance drama. Manchester University Press. p. 47. ISBN 0-7190-5567-9.

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[Gustafson_Inc._2007_p._348-1] Gustafson, I.; Inc., Let's Go (2007). Let's Go Eastern Europe 13th Edition. Let's Go Eastern Europe. St. Martin's Press. p. 348. ISBN 978-0-312-37446-4.

[2] Franz Maier-Bruck: Das Große Sacher Kochbuch. Die österreichische Küche. Seehamer Verlag, Weyarn 1994, ISBN 3-929626-27-6, p. 98–99.

[3] Meads, Chris (2001). Banquets set forth: banqueting in English Renaissance drama. Manchester University Press. p. 47. ISBN 0-7190-5567-9.

Bread
Types	Brown bread Chapati Flatbread Injera Multigrain bread Naan Paratha Pitta Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Texas toast Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Eggs Fat Flour Flour treatment agent Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Weighing scales
Processes	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Bread crumbs Bread bowl Bread pudding Croutons French toast Stuffing Sandwiches Toast
Other	Breadmaking Baker percentage Bread in Europe History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns Indian breads Pakistani breads Quick breads Sweet breads Toast dishes
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