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The type of bread that is produced from a process developed in Vienna, Austria that uses steam to bake the bread.

A type of bread flavored with garlic and butter. The garlic and butter are usually spread onto bread that has already been baked rather than being incorporated into bread dough.

A type festival bread that traditionally is served on Russian Easter. The white flour yeast dough is most often enriched with eggs, milk, and butter.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

A food presentation method that is often created and used as a food wrap for serving various foods. Typically formed from round loaves of bread, a Bread Bowl may be made to serve food for a gathering of people or for individual servings of main meals.

An electric baking machine built to produce single loaves of bread on the home kitchen countertop. There are a variety of different types of machines available each with many different features and baking options.

A type of flatbread common in Middle Eastern countries that is baked on a domed or convex metal griddle, known as a Surj or Saj, which allows the bread to retain its flattened shape.

An old English food dish, initially prepared as a means to use up stale or left-over bread. Over the centuries, bread pudding has become an enjoyable main dish as well as a dessert dish.

A traditional Jewish bread made from an egg enriched yeast dough that is baked into a slightly sweet tasting and soft-textured bread to be served for the Sabbat and holidays.

A small hard bread that is considered to be a traditional, old world recipe served in homes throughout Germany where it is referred to as Mandelbrot.

A type of versatile flat bread that is soft and slightly chewy and often features a pocket inside, which is a result of baking the bread in a hot oven.

A baked food item consisting of flour or meal as the main ingredient, mixed with liquid ingredients such as milk or water and eggs to form a dough.

A Swiss bread loaf that is an adaptation of German and French white breads. Bangeli bread has a long baguette shape, which often has several horizontal slashes across the top.

A type of bread that originated in Hawaii in the late 1950s, developed specifically by the Taira family of Hilo, who named the bread, “King’s Hawaiian® Sweet Bread." The recipe was inspired by a type of Portuguese sweet bread that was often supplied to sailors who preferred it during their lengthy ocean voyages.

A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing.

A type of bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be “pulled apart” into individual servings.

A type of bread very similar to a French baguette only it is smaller in size. Ficelle is a French term meaning “string” and it is prepared with the same type of dough as a baguette.

Made from ingredients that are very similar to French bread, this variety of bread is a traditional Latin American staple that has been enjoyed for centuries.

A kitchen utensil that assists with the uniform cutting of bread slices from whole loaves of bread. With evenly slotted spaces a half an inch apart and parallel to each side, the Bread Slicing Guide allows for a knife to enter on one side, either left or right and be guided through the bread using the opposite side as a stabilizing guide while slicing.

An Italian appetizer, served hot or cold that can be made in the form of toasted pieces of bread, toasted crackers or croutons that have received a light basting of olive oil and are then served with a variety of toppings.