List of breads

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.

Breads
Name Image Type Origin Description (including main ingredients and notable aspects)
Aish merahrah Flatbread Egypt Made with fenugreek seeds and maize; dough allowed to ferment overnight, then flattened and baked.
Ajdov kruh Buckwheat bread Slovenia Made with buckwheat flour and potato.[1]
Anadama bread Yeast bread United States (New England) A sweet, cornmeal- and molasses-based bread.
Anpan Sweet bun Japan Filled, usually with red bean paste, or with white beans, sesame, or chestnut.
Appam
"Hoppers"		 Varies widely India
Indonesia
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 Cornbread South America (Northern) Dish made of ground corn dough or cooked corn flour, similar to Mesoamerican tortilla and Salvadoran pupusa.
Baba Various thick, round breads China (Northwestern Yunnan, Naxi people) Round, thick bread, often with various sweet or savoury fillings.
Bagel Yeast bread Polish/Ashkenazi Jewish Ring-shaped, usually with a dense, chewy interior; usually topped with sesame or poppy seeds baked into the surface.
Baguette
French stick, French bread		 Yeast bread France Thin elongated loaf, made of water, flour, yeast, and salt, instantly recognizable by slits cut in top surface before baking to allow gas expansion.
Bakarkhani Flatbread Bangladesh Thick,sweet or spicy flatbread made of Dough, ghee, milk, sugar.Mostly consumed as snacks and also in iftar.
Balep korkun Flatbread Tibet (Central) 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 United States[2] Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads.
Bannock Flatbread United 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 Brith Fruit bread United Kingdom (Wales) Sometimes termed "speckled bread", raisins, currants and candied peel are added to dough.
Barbari bread Flatbread Iran
Afghanistan (northwestern)		 Invented by the Barbar tribes of Iran and northern Afghanistan.
Barmbrack Yeast bread Ireland Sweeter than sandwich bread, but less rich than cake, contains sultanas and raisins to add texture.
Barm cake Yeast bread Lancashire Soft sweet roll. Derived from ancient pre-Roman leavening process using barm. Pictured is barm cake with black pudding and melted butter.
Bastone
Italian stick, cane, staff		 Yeast bread Italy Shorter and thicker than a French baguette. Sometimes with sesame seed garnish.
Bazin Flatbread Libya Prepared with barley, water and salt.
Bazlama Flatbread Turkey Flat and circular, average thickness of 2 cm, usually eaten fresh.
Beer bread Quick or yeast bread Made with regular beer or other types such as stout or dark beer.
Belgian waffle Waffle Belgium A type of waffle popular in North America and 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.
Bhakri Flatbread India
Pakistan		 Usually grayish in colour, made of cereals and thus high in protein and fibre like Jowar, Bajra or Maize.
Bialy Yeast bread Poland Similar to a bagel, but instead of a hole it has only a dimple on top, which is filled with a bit of butter and diced onion or garlic. Known as a cebularz in Poland.
Bing Flatbread China Similar to a Mexican tortilla, only much thicker; usually cooked on a griddle.
Biscotti Biscuit Italy Italian almond biscuits that are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.
Biscuit Quick bread although sometimes made with yeast This refers to the North American quick bread, generally light and fluffy (similar to a scone. Elsewhere the term biscuit means a small baked product that would be called either a "cookie" or a "cracker" in the United States and most of English-speaking Canada.
Black bread Rye Made of rye grain, usually dark colored and high fiber, ranges from crispy in texture to dense and chewy.
Blaa Bun Ireland Doughy, white bread bun (roll) specialty; particularly associated with Waterford, Ireland. Currently made in Waterford and County Kilkenny, and was historically made in Wexford.
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.
Bolo do caco Flatbread Portugal (Madeira) A circular flatbread made with sweet potatoes.
Borlengo Pancake Italy A 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.
Borodinsky Sourdough Russia A dark brown sourdough rye bread, traditionally sweetened with molasses and flavored with coriander and caraway seeds.
Boule Yeast bread France From the French for "ball".
Bread roll Bun Europe 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 Yeast bread, Sweet France A highly enriched bread, noted for its high butter and egg content, commonly served as a component of French desserts.
Brioche bun Yeast bread, Sweet, Bun France A highly enriched bun, noted for its high butter and egg content, commonly served as a component of French desserts.
Broa Cornbread Portugal 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 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.
Canadian White White Canada A thick, protein-rich sliced sandwich bread.
Carrot bread Leavened May be prepared with grated carrot[3] or carrot juice.[4] Pictured is a vegan carrot bread with raisins.
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 Poland / Russia

Jewish

 Braided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for the Shabbat.
Chapati Flatbread South Asia 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 Leavened Albania
Turkey		 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.
Cholermüs Pancake Switzerland Also known as a "Swiss pancake", as its name self-explains, a Swiss pancake, or "shredded, fried crepe," is a breakfast pancake with dried fruit filling. This preparation should not be confused with Hollermus, or Holdermus, which is an elderberry mash.
Christmas wafer Crispy bread Poland/Central Europe Christmas wafers are a ceremonial bread, usually embossed with images of Christian figures, such as Jesus or the Virgin Mary.
Ciabatta White Italy Loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle.
Coppia Ferrarese Sourdough Italy Twisted in shape. Sourdough bread made with flour, lard, olive oil, and malt.
Cornbread Cornbread Americas Made from cornmeal, can be baked or fried, has a golden appearance, usually has a moist interior.
Cottage loaf Yeast bread United 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.
Cozonac Sweet leavened bread Romania, Bulgaria Prepared with milk, yeast, eggs, sugar, butter, raisins, lokum, grated orange or lemon zest, walnuts or hazelnuts, and vanilla or rum flavor.
Cracker Crispy bread A 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.
Crêpe Pancake France 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 Crispy bread Scandinavia Very dry, traditionally consists of wholemeal rye flour, salt, and water.
Croutons Crispy bread France A 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.
Crumpet Flatbread United Kingdom Usually circular and flat, but thick, with pores in upper surface. This gives it a light, spongy texture.
Cuban bread Yeast bread, White United 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 bread Bun 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 Sweet bread, White Germany Usually dense and moist with a white top surface.
Dorayaki Pancake Japan Japanese confection, which consists of two small pancake-like patties made from castella, wrapped around a filling of sweet Azuki red bean paste.
Dosa Pancake India (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.
Eggette Pancake Hong Kong Spherical 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 muffin Yeast bread United Kingdom 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 the UK and Ireland, early-evening tea. In the UK, usually just called a "muffin".
Farl Flatbread United 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.
Filone Leavened Italy Similar to a French baguette.
Flatbread Flatbread Bread that is flat in shape, often round in shape.
Flatbrød Flatbread Norway Traditional food, usually eaten with fish, salted meats and soups.
Flatkaka Flatbread, Rye Iceland Soft, round, thin and dark with a characteristic pattern from the frying pan; traditionally fried in small, heavy cast iron frying pans.
Focaccia Yeast bread Italy Often punctured or dotted with a knife to relieve surface bubbling.
Fougasse Yeast bread France Some versions are sculpted or slashed into a pattern resembling an ear of wheat.
Green onion pancake Flatbread China Savory, non-leavened flatbread folded with oil and minced scallions (green onions). Unlike a true pancake, it is made from dough instead of batter.
Hallulla Flatbread Chile Round, baked with butter, used for Chilean aliados: cheese and ham sandwich.
Hardebrood Flatbread, White the Netherlands (Groningen) Dry white flat bread, consisting of two layers, each as thick as an American pancake, that are connected at the dents.
Hardtack Flatbread, Crispy 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.
Hot and spicy cheese bread Yeast bread Madison, Wisconsin Made from a brioche-like yeasted dough, mixed with Provolone cheese, Monterey Jack Cheese, and topped with crushed hot red peppers.
Injera Flatbread Eritrea
Ethiopia		 Risen with a fermented starter with unique, slightly spongy texture, traditionally made of teff flour.
Johnnycake or Hoecake Flatbread North America Fried gruel made of yellow or white cornmeal, mixed with salt, hot water or milk; sometimes sweetened; probable origin: Native Americans.
Ka'ak Leavened Near East Varies with bread rings and sweets.
Kalach Yeast bread East Slavs Kettlebell-shaped or ring-shaped bread.
Kamir Yeast bread Indonesia Round shape bread made of yeast, flour, butter, egg mixture and banana or tapai.
Kaya toast Toast Singapore
Malaysia		 Prepared with kaya (coconut jam), a topping of sugar, coconut milk and eggs, pandan, and sometimes margarine or butter. Kaya 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 eggs.
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.
Khakhra Flatbread, Crispy Gujarat, India Common Gujarati food, resembling roti or chapati in its round shape, but crispy and dry.
Khubz Flatbread Arab world Medium-size yeast bread made with whole wheat flour, with a hollow pocket in the center.
Kifli Yeast bread Austria Similar to a bagel, but the dough starts as a wedge and is rolled into a crescent shape rather than a circle – or sometimes into a straight stick. The kipferl is usually given an egg wash and sprinkled with either poppy seeds or caraway seeds mixed with coarse salt.
Kisra Flatbread Sudan
South Sudan		 Popular fermented bread made of sorghum (durra) or wheat
Kulcha Flatbread India
Pakistan (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.
Lagana Crispy bread Greece Special kind of azyme bread, baked only on Clean Monday, the first day of Lent. Not to be confused with lasagna.
Lahoh Leavened Djibouti
Somalia
Yemen		 Spongy, pancake-like, dough of plain flour, self-raising flour, warm water, yeast, pinch of salt.
Lángos Yeast bread Hungary
Austria		 Dough patty baked in fat. It is served as a snack with sour cream and cheese as well as with ham, onion and parsley. It is served warm.
Laobing Flatbread China (Northern) Unleavened, sometimes called a "Chinese pancake", very much like Indian chapati, can be size of a large pizza, about one centimeter thick, doughy and chewy texture, made by pan frying thick unleavened batter made of salt, flour, water.
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. A traditional dish of Armenian cuisine. In 2014, "lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia" was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.[5]
Lefse Flatbread Norway Soft, made of potato, milk or cream (or sometimes lard), flour, cooked on a griddle.
Malooga 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.
Maltese bread
’’Ħobż tal-Malti’’		 Sourdough Malta Traditional Maltese bread originating in Qormi, often served with tomato paste and olive oil.
Mantou Bun China Steamed, made of white flour, often slightly sweetened.
Markook Flatbread Levant Usually large, round dough, about 2 feet in diameter, kept thin before baking; can be baked either in a clay oven or on a saj, a domed-convex metal griddle.
Marraqueta Leavened, lobed loaf Chile Kneaded, made with flour, salt, water, and leavening.
Matzo Flatbread Jewish Unleavened, used in Judaism mainly during Passover.
Melonpan Sweet bun, Crispy Japan Made of enriched dough covered in thin layer of crispy cookie dough.
Miche Leavened France Rounded loaf, often sourdough based.
Michetta Leavened Italy Also known as rosetta, it has a hollow, bulging shape.
Milk Loaf, Milk Bread, Milk roll Leavened United Kingdom Soft white bread, sometimes baked in loaf tin with circular cross-section; recipe includes milk.[6][7]
Mollete Flatbread, White Andalusia, Spain A soft white bread, often served toasted with oil and garlic or lard.
Mohnflesserl White Austria Traditional Austrian pastry in the form of a braided bun, sometimes sprinkled with poppy seeds or salt, or glazed
Montreal-style bagel Yeast bread 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.
Naan Flatbread South, Central, and West Asia A leavened and oven-baked flatbread, typical and popular in South, Central, and West Asia. Noted for its cooking in a tandoor.
Ngome Flatbread Mali Made of millet, water, and vegetable oil.
Obwarzanek krakowski Yeast bread Kraków, Poland A ring-shaped bread product made of strands of dough twisted into a spiral that is boiled and sprinkled with salt, poppy seeds, sesame seeds, etc., before being baked
Pain d'épi
Wheat stalk bread		 Yeast bread France Similar to a French baguette, but cut to resemble an ear of grain.
Pain de mie or Pancarré White Italy Slightly sweet sandwich-style loaf with a dense crumb.
Pan dulce Sweet bread Mexico A bread that is one of the poster treats in Mexico and other Latin American countries.
Panbrioche Leavened Italy A bread similar to brioche.
Pandesal Sweet bread 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 the Italian Alps in winter.
Pane carasau Flatbread 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, White 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 bread Italy 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 A bread similar to focaccia.
Papadum or Papad Flatbread India Thin, crisp, and 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 or Barotta Flatbread India (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, southern Coastal Andhra and the Middle East.
Paximathia Dry bread Greece Also referred to as "rusks", it is prepared with whole wheat, chick pea, or barley flour, and is a common bread in Greece.
Peg bread Leavened, lobed loaf Jamaica and West Indies
Penia Sweet bread Italy Made from sugar, butter, eggs, anise seeds and lemons.
Pita Flatbread Near East
Greece		 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 with toppings Italy A round, flattened base of leavened wheat-based dough, topped with tomatoes, cheese, and various other ingredients that is baked at a high temperature, traditionally in a wood-fired oven. First recorded in the 10th century it has become one of the most popular foods in the world and a common fast food item in Europe and North America.
Piadina Flatbread Italy Thin, usually made in Romagna region with white flour, lard or olive oil, salt, water, dough traditionally cooked on terra cotta dish, today flat pans or electric griddles are more common.
Pistolet Leavened Belgium Round and small, traditionally filled with butter and jam for Sunday morning breakfast
Pogača Flatbread Balkans and Turkey Generally made from wheat flour, but barley and sometimes rye may be added. Can be stuffed with potatoes, ground beef, or cheese, and have grains and herbs like sesame, black sesame, dried dill in the dough or sprinkled on top.
Portuguese sweet bread Sweet bread Portugal Round, made with milk, sugar or honey, subtly sweet lightly textured loaf, traditionally made for Christmas and Easter times (when hard boiled eggs often baked in), today made year round.
Potato bread Leavened or unleavened Potato 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 pancake Pancake Shallow-fried pancakes of grated or ground potatoes, flour and eggs, often flavored with grated onions 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.
Potbrood Leavened South Africa Produced 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.
Pretzel Dry bread Germany Alemannic knot-shaped bread, sometimes soft, sometimes hard, sometimes sweet, sometimes salty.
Proja Cornbread Serbia Small muffins or loaves of cornbread, was popular in times of widespread poverty, now is a common everyday meal.
Pumpernickel Rye Germany Very heavy, dense, slightly sweet dark pure rye traditionally made with coarsely ground flour; now often made with mixed flour and whole grain berries.
Puran Poli, also called Obbatu, Bobbatlu, Bakshalu Flatbread India Sweet dessert served for special occasions and festivals, stuffing of boiled chickpea lentils, turmeric, sugar, jaggery and spices, cooked on hot griddle, served with milk or ghee and lentil broth soup.
Qistibi Flatbread Tatarstan
Bashkortostan		 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 bread Leavened North America Leavened with substance other than yeast.
Rewena bread Sourdough New Zealand A round loaf made with a potato-based sourdough culture.
Rice bread Rice bread Japan Made from rice flour.
Rieska Flatbread Finland Unleavened, commonly made from barley or potato.
Röggelchen Rye Rhineland, eastern Belgium Small pastry in the form of a double roll made from two pieces of dough, the content of which is at least 50% rye.
Roti Flatbread India

Pakistan

Unleavened, made from stone ground wholemeal flour, traditionally named atta flour.
Roti bakar Toast Indonesia Bread toast consists of two slice of breads and the filling, such as sugar, margarine, butter, hagelslag, chocolate spread, cheese, peanut butter, strawberry jam, coconut jam or nutella.
Roti bolen Sweet bread Indonesia Made of baked flour with butter or margarine layers, filled with cheese, durian or banana.
Roti buaya Sweet bread Indonesia Crocodile-shaped bread made of yam or cassava.
Roti canai Flatbread Indonesia
Malaysia		 Flatbread dish served with curry. This bread made of dough which is usually composed of fat (usually ghee), flour and water; some recipes also include sweetened condensed milk.
Rugbrød Sourdough 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 India (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).
Ryaninjun Leavened United States (New England) Brown bread made from rye flour and cornmeal and baked on oak or cabbage leaves, made by the Puritans in New England during the seventeenth and eighteenth centuries. The name is derived from "rye and Indian."[8]
Rye bread Leavened Europe 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 Crispy bread Greece
Rome		 Ceremonial bread used in the Christian Eucharist ritual.
Saj bread Unleavened Middle East, Turkey Daily staple in many Middle Eastern countries, especially in Lebanon
Samoon Yeast bread Iraq It is baked in traditional stone ovens, like pizza. Usually served with a variety of foods such as Hummus, Kebab, Shawarma.
Salt-rising bread Leavened United States 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 Sourdough 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 Small quick bread usually made of wheat, barley or oatmeal, baking powder leavening.
Sgabeo Leavened Italy (Lunigiana) Cut into strips, fried and salted.
Shirmal Flatbread Iran Saffron-flavored traditional flatbread, usually made with milk instead of water.
Shoti Yeast bread Georgia Made of white flour and shaped like a canoe rowboat baked in tandoor. Shoti is pictured in the center of the image.
Soda bread Soda 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.
Sourdough bread Sourdough unknown, possibly the Fertile Crescent A 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.
Speckendick Pancake Germany (Groningen) A rye pancake made between two iron plates, filled with lard or bacon, dried sausage and a little syrup.
Spelt bread Yeast bread Made mainly with spelt flour or coarse meal.
Sprouted bread Sprouted A type of bread made from sprouted (germinated) whole grains
Taboon bread or Laffa Flatbread Taboon is a wrap used in many cuisines. This type of flatbread is traditionally baked in a Tabun oven and eaten with different fillings.
Taftan Leavened Iran Leavened flour bread with saffron and small amount of cardamom powder baked in a clay oven.
Tandoor bread Flatbread A type of bread baked in a clay oven that is called a tandoor.
Teacake Sweet bun United Kingdom Fruited sweet bun usually served toasted and buttered.
Texas toast Toast, White United States 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 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 Thin 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.
Tsoureki Leavened Greece Sweet bread formed of braided strands of dough; may also be savory.
Ttongppang Pancake South Korea Korean bread sold at street markets. It has a unique shape of human feces. It is filled with red bean paste with walnut kernel and sold for about ₩1,000.
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 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 Austria (Vienna) Produced from a process using high milling of Hungarian grain, cereal press-yeast for leavening.
White bread White Made from wheat flour from which the bran and the germ have been removed through a process known as milling.
Whole wheat bread Leavened Made using flour which is partly or entirely made from whole or almost whole wheat grains.
Yufka Flatbread Turkey Thin, round, unleavened, similar to lavash, about 18 inches (40–50 cm) in diameter, usually made of wheat flour, water, table salt. The lower the moisture content, the longer the shelf life. Not to be confused with yufka meaning filo.
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 Crispy sweet bread Germany 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.

Unsorted

See also

References
  1. "Ajdov Kruh recipe on Recidemia". Archived from the original on 2015-09-12. Retrieved 2012-08-09.
  2. "Short History of Banana Bread".
  3. Treuille, E.; Ferrigno, U. (2008). Bread Revised. DK Publishing. p. 96. ISBN 978-0-7566-5461-0.
  4. Lahey, J.; Flaste, R. (2009). My Bread: The Revolutionary No-Work, No-Knead Method. W. W. Norton. pp. 97–98. ISBN 978-0-393-06630-2.
  5. "Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia, Inscribed in 2014 (9.COM) on the Representative List of the Intangible Cultural Heritage of Humanity. Country(ies): Armenia". unesco.org. Retrieved 16 March 2016.
  6. "Down Memory Lane with my Old Fashioned Milk Loaf Recipe". Lavender and Lovage. Retrieved 27 April 2018. With image of baking tin
  7. Lepard, Dan (26 October 2012). "Dan Lepard's recipes for milk bread". Guardian. Retrieved 27 April 2018.
  8. Stavely, Keith; Fitzgerald, Kathleen (8 March 2006). "Ryaninjun and Brown Bread". America's Founding Food: The Story of New England Cooking. Univ of North Carolina Press. pp. 23–29. ISBN 978-0-8078-7672-5.
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