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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 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 leavened flat bread originating from northern India, which is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tandoor.

A variety of bread made from grains of rye grass that have been ground into fine flour providing a slightly sweet-sour flavor.

A popular quick bread, especially in the United States, made with shredded zucchini and a number of other ingredients that provide a sweet flavor and moist texture.

A Mexican fried pastry originating in regions of northern Mexico and the southwestern U.S. Sopapilla, which is considered to be a quick bread in some recipes and a pastry in others, is deep fried to create a puffed up, crispy outer texture that is airy and open on the inside.

A food spread that is made from roasted sweet peppers, which can use any variety of sweet pepper as the base for the spread.

A sweet quick bread usually prepared with all-purpose flour and flavored with pumpkin and a variety of spices including, cinnamon, nutmeg, and cloves.

A sweet, cylindrical shaped, yeast bread that is a traditional Italian bread served for holidays. Translated to mean "big bread," it is a bead that has a light, delicate texture spiced with raisins, candied fruit and nuts.

A type of rye bread that is a bit lighter in flavor and texture than other rye breads of Northern Europe and Scandinavia due to the use of a greater proportion of wheat flour than rye flour.

A quick bread made from mashed bananas mixed with eggs, flour, sugar, lemon juice, shortening, and baking powder.

A corn product made by oven roasting and freeze-drying kernels of sweet corn so that they become dry and crispy.

A type of bread that may be made with coarse rye meal or whole wheat combined with ground and whole sunflower seeds, sunflower oil, honey, and other ingredients.

A type of Finnish crispbread that is formed into large, thin, brittle rounds with a hole in the center.

With a swirled appearance when cut into slices, a Potica is a baked pastry that is popular in the country of Slovenia, adjacent to Italy and Austria.

A flat, round cake originating in France made with flaky pastry dough, yeast dough, or unleavened dough.