Enriched and/or Flavored Breads
Some basic yeast bread recipes are enhanced with other ingredients that change the characteristics of the bread including the texture, flavor, and color. Ingredients, such as eggs, butter, oil, or milk change the texture of the crumb and crust and provide a richness of flavor that is often lacking in basic breads. Other breads may include ingredients that simply add flavor to the bread, such as herbs, spices, sugar, honey, nuts, whole grains, seeds, fruits, vegetables, and even meats and cheeses. Some breads contain both enriching and flavoring ingredients and may be almost a meal in themselves.
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Aberdeen Buttery Rowies
Country or region of origin: Scotland
Type of flour used: white flour (wheat)
Description: A Scottish pastry-like bread with a savory, buttery flavor. Aberdeen butter rowies are similar to croissants except that they contain less butter, are a bit saltier, and are shaped into rounds or ovals rather than a crescent shape. They are a popular treat in Scotland, especially in the northern regions of the country. |
Anadama Bread
Country or region of origin: United States
Type of flour used: a combination of cornmeal and white flour (wheat) and/or whole-wheat flour
Description: A type of cornmeal bread that originated in colonial New England. It is one of the few cornmeal yeast breads, although it contains a large portion of wheat flour, which is necessary for the bread to properly rise. Anadama bread is also given a distinctive flavor with the addition of molasses. |
Anchovy Bread
Country or region of origin: France
Type of flour used: white bread flour (wheat)
Description: A type of flavored bread that is a favorite in Provence, France. Anchovy bread is a type of sourdough bread that is flavored with mashed anchovies. It goes well with hearty soups and stews. |
Apfelnussbrot
Country or region of origin: Switzerland
Type of flour used: various, but usually a combination of wheat, barley, spelt, and rye
Description: A flavored bread from Switzerland that may also have had origins in France and Germany. The loaf is usually made with a combination of grain flours and is flavored with apples and walnuts. Apfelnussbrot is most often baked in a rounded shape and features a good crust and an unusual combination of flavors. |
Apple Cinnamon Bread
Country or region of origin: various, but very popular in the United States and Britain
Type of flour used: white flour (wheat)
Description: A popular bread filled with chopped apples and flavored with cinnamon. Many recipes feature the addition of raisins for even more flavor and texture. It is most often made with white all-purpose flour (wheat) or white bread flour. The crumb is generally tender but firm and the loaves hold up well when slicing. Apple cinnamon bread is excellent as a breakfast item or when served with afternoon tea. It is especially good when toasted. |
Babka
Country or region of origin: Russia and Eastern European countries
Type of flour used: white flour (wheat)
Description: A popular Russian dessert bread that is made a number of different ways depending on the recipe. Some recipes call for the bread dough to be formed into a round shape, while others specify a rolled dough similar to a jelly roll. Most recipes call for use of butter and eggs as enrichments and most also include chocolate as a flavoring, although some are left plain. Babka may also include nuts, raisins, cinnamon, and cocoa powder, especially if the bread dough is rolled. |
Balabusky
Country or region of origin: Ukraine
Type of flour used: rye and wheat flour
Description: Small rolls made of rye and wheat flour, the proportions of which depend upon the recipe. Sour cream is added as an enrichment and the rolls are also flavored with the addition of caraway seeds. |
Bara Brith
Country or region of origin: Wales
Type of flour used: white flour (wheat) - usually white bread flour or occasionally whole-wheat flour
Description: A Welsh, yeast leavened fruit bread used as a popular tea bread throughout Britain. Bara brith is a dense loaf and is usually formed into a rounded shape. There are many variations of the basic recipe, but currants are included in all varieties. Some of the other ingredients often used in the bread are raisins, citrus zest, and spices. Many versions are glazed with honey, which provides a tasty crust. The Welsh words "bara brith" mean "bread speckled or spotted," which is certainly true of the bread's appearance. Bara brith is commonly found in bakeries and large food stores throughout Britain. |
Barm Brack
Country or region of origin: Ireland
Type of flour used: white flour (wheat)
Description: An Irish bread that is made of a white flour dough, enriched with eggs and butter, and flavored with currants, raisins, sugar, and citrus zest. Barm Brack is a yeast leavened bread, which is unusual because most Irish breads are leavened with baking soda and are classified as quick breads. Barm Brack is similar to the Welsh bread known as bara brith and is most often served for afternoon tea or as a breakfast item. |
Bath Bun
Country or region of origin: England
Type of flour used: white flour (wheat)
Description: A specialty bread that originated in the city of Bath, England. The Bath Bun is a yeast dough bread, colored with saffron, baked with currants and dried fruits, and topped with a sugary coating made from crushed sugar lumps. It can be eaten as is or split into halves with jam or butter added to enhance the flavor. |
Bavarian Cream Bread
Country or region of origin: Germany
Type of flour used: white flour (wheat)
Description: A type of German bread that is similar to a coffee cake, but is made with dough that is more bread-like than cake-like. The dough is often formed into a ring shape and is flavored with fruit preserves. After baking, the bread is topped with icing and shaved almonds and is eaten as a dessert or breakfast bread. |
Blackberry Bread
Country or region of origin: England
Type of flour used: whole-wheat flour
Description: A delicious British yeast bread that is loaded with blackberries, slightly sweetened with honey, and lightly spiced with cinnamon and nutmeg. It is a popular autumn treat for breakfast or afternoon tea. |
Brioche
Country or region of origin: France
Type of flour used: white flour (wheat) - usually all-purpose flour or bread flour
Description: A French bread made with light yeast dough that contains proportionally larger quantities of butter and eggs than similar types of dough. It is traditionally baked in a fluted pan that forms the base of the bread. The base is then topped with a small ball of dough in the center that forms a top knot on the loaf. The baked brioche has a closed crumb, forming a tight consistency. Brioche dough can also be formed into other shapes for buns and egg or sausage wraps and it can be topped with glazes and nuts for added flavor and texture. |
Cheese Bread
Country or region of origin: various, but very popular in the United States and England
Type of flour used: various, but usually white flour (wheat) - all-purpose or bread flour
Description: A type of basic bread that is flavored with cheese. The cheese is often grated and kneaded into the dough and/or can be used to top the dough. There are many recipes for cheese bread and almost every region of the world has a variety of favorites. Some varieties are quite substantial and when served with a salad or soup, can be used as the basis for a complete meal. |
Chelsea Buns
Country or region of origin: England
Type of flour used: white bread flour (wheat)
Description: A Chelsea bun is an early 19th Century creation that gets its name from a London bakery, "The Old Chelsea Bun House," which no longer exists. The yeast dough is sweetened with sugar, enriched with eggs and butter, and is lightly spiced. The dough is rolled out flat and currants are sprinkled onto it. The dough is then rolled up like a jellyroll and is then sliced into individual pieces before baking. When the buns are nearly done, they are glazed with sugar that has been boiled in a small quantity of water. The buns are returned to the oven for 2 to 3 minutes before serving. |
Chocolate Cherry Bread
Country or region of origin: various, but popular in United States
Type of flour used: enriched white flour (wheat)
Description: A type of sweet basic bread enriched with butter and flavored with chocolate and dried red cherries. The combination of the sweet chocolate (usually in the form of chocolate chips and/or cocoa), and the sour taste of the cherries, provide the bread with a pleasing flavor that is especially favored by children. The bread is most often served as a dessert bread or as an accompaniment to afternoon tea or coffee. The bread is available at many bakeries and supermarkets where a number of different recipes may be used, creating subtle changes in the taste and texture. |
Cinnamon Bun
Country or region of origin: various
Type of flour used: white flour (wheat) - bread flour or all-purpose flour
Description: A type of bread formed into a roll or bun shaped that is made from a yeasted dough enriched with eggs, butter, and milk. The dough is flattened with a rolling pin, topped with cinnamon and brown sugar, and rolled up similar to a jelly roll. The rolled dough is sliced into individual rolls, which after raising and baking, are cooled slightly and iced with white frosting. Some recipes for cinnamon buns contain chopped nuts, raisins, or currants. Cinnamon buns, also known as cinnamon rolls, are a popular breakfast item in the United States. |
Cloverleaf Roll
Country or region of origin: United States
Type of flour used: white flour (wheat)
Description: A type of roll made with a yeasted bread dough enriched with eggs, butter, and milk. A cloverleaf roll is created with three balls of dough that join together as they expand during baking to create a cloverleaf appearance. The dough is very similar to the dough used for Parker House rolls. |
Cornish Saffron Bread
Country or region of origin: England
Type of flour used: white flour (wheat) - usually all-purpose flour
Description: This bread from the Cornwall area of England is one of the most popular currant breads in England. The dough is yeast leavened and is enriched with butter and milk. It is flavored and colored with saffron strands that give the bread an attractive yellow coloring. Cornish saffron bread is also flavored with nutmeg, cinnamon, golden raisins, and ground almonds. |
Cranberry and Blueberry Bread
Country or region of origin: United States
Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour
Description: A type of yeast bread made with white flour that is loaded with cranberries and blueberries. The berries make the bread moist and provide a slight sweetness and tartness. The bread can be shaped into a round loaf or can be made as a pan loaf. There are many variations of the basic recipe and the berries are also used in quick bread recipes. Cranberry and blueberry bread is excellent when toasted for breakfast. |
Croissant
Country or region of origin: Austria and France
Type of flour used: white flour (wheat) - usually a combination of all-purpose and bread flour
Description: A croissant is a rich, buttery, pastry-like, yeast leavened bread that is popular worldwide. The croissant was originally an Austrian invention, but it has come to be much more associated with France. It is easily identified by the characteristic crescent shape and flaky crumb. Croissants are not only popular for breakfast, but they are also used for sandwiches and appetizers. They usually have the best flavor when they are fresh and served slightly warm. |
English Muffin
Country or region of origin: England
Type of flour used: white flour (wheat) - usually bread flour
Description: A round, leavened bread, enriched with milk and butter, that is usually about four inches in diameter and is cooked on a hot griddle instead of baked in an oven, giving the bread a flattened appearance. An English muffin has an open-crumb texture full of air holes. The muffin is slit around the perimeter, but it is not cut completely through. This allows the muffin to be pulled apart, creating a roughened surface on both sides of the muffin, providing little pockets to trap butter, honey, jam, or similar spreadable toppings. English muffins often served at breakfast and commercially produced versions are often available in a variety of flavors such as cornmeal, cinnamon, raisin, sourdough, or whole wheat. |
English Muffin Bread
Country or region of origin: England
Type of flour used: white flour (wheat) - all-purpose or bread flour
Description: A type of bread enriched with milk that features a dense crumb and texture. The stiff consistency is similar to an English muffin. The bread is often best when it is toasted. |
Fan Tan Rolls
Country or region of origin: New England area of United States
Type of flour used: white flour (wheat) - all-purpose or bread flour
Description: A fan-shaped dinner roll that originated in New England. There are various recipes for this unique shape: some call for five pieces of dough to construct the fan and others call for seven. The yeasted dough is enriched with butter and eggs. Baking soda and buttermilk are also added, which is why Fan Tans are also referred to as Yankee buttermilk rolls. |
Flaxseed Bread
Country or region of origin: United States
Type of flour used: whole-wheat flour
Description: A type of bread that is usually made with whole wheat flour and is flavored with flax seeds and honey. The flaxseeds give the bread an interesting nutty flavor and slightly crunchy texture. Sliced flaxseed bread is delicious for sandwiches and it is excellent toasted. Flaxseed is also very nutritious as it is one of the best sources of omega-3 fatty acids, which are beneficial in reducing cholesterol and lowering the risk of stroke and heart disease. |
Galette
Country or region of origin: France
Type of flour used: white flour (wheat)
Description: A type of flat, round bread similar in shape and size to a small cake that can be bread-like or cake-like depending on the recipe. It can be made with flaky pastry dough, yeast dough, or unleavened dough. Galette can also be prepared similar to a sweet French tart that can be topped with jam, nuts, and/or fruit or it can be prepared as a savory tart and topped with meat, chopped vegetables, and/or cheese.
A popular variety of galette served during Twelfth Night festivities is known as the Galette des Rois. A bean or other token is often hidden inside with the intention of bringing good luck to the one who finds it. |
Garlic Bread
A French Baguette, Spread with Butter and Garlic
Pull-apart Bread Flavored with Garlic
Country or region of origin: various
Type of flour used: various - usually white flour (wheat)
Description: A type of bread flavored with garlic. There are many versions of garlic bread; some incorporate the garlic flavoring within the dough, while others are simply plain loaves that are spread with butter and garlic after the bread is baked. In the latter case, the types of plain bread loaves that are most often used are French baguettes or batons and long Italian white loaves. The bread loaf is cut lengthwise and split open; then it is buttered and covered with minced garlic or sprinkled with garlic powder or garlic salt. The loaf is wrapped in foil and heated in the oven to melt the butter so that the flavor of the butter and garlic is absorbed into the bread. Instead of using butter, the loaves may be drizzled with extra virgin olive oil, a healthier alternative that provides excellent flavor. The bread is then sliced and served immediately as an appetizer or accompaniment to a main meal. The bread may also be brought to the table without being sliced. Individual servings are simply torn from the loaf as it is passed around the table.
Garlic bread in which the garlic flavoring is incorporated in the bread dough may be prepared in a number of ways. Garlic flavoring may be added to simple yeasted white loaves that are formed into common bread shapes. The garlic may be rubbed onto the surface of various types of bread dough prior to baking. Garlic may be one of several flavoring ingredients in breads, such as focaccia, that contain a number of herbs and spices. Breads enriched with milk, butter, and/or eggs also may be flavored with garlic. Pull-apart bread (bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be "pulled apart" into individual servings) is a type of bread that often is enriched and may be flavored with garlic. |
Grissini
Country or region of origin: Italy
Type of flour used: white flour (wheat) - usually bread flour
Description: A traditional Italian breadstick that is made from dough that is elastic in texture allowing for ease in shaping the dough into a long and very thin stick. The breadstick is coated with extra virgin olive oil and then baked until crisp. Grissini breadsticks are often rolled in sesame seeds before baking and there are a number of variations that include ingredients that add flavor such as herbs, tomatoes, or parmesan cheese. Grissini is often served with appetizers, soups, stews, or simply as a snack or appetizer. |
Hawaiian Sweet Bread
Country or region of origin: United States, specifically, Hawaii
Type of flour used: enriched white flour (wheat)
Description: 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. Hawaiian sweet bread is prepared with a white flour dough sweetened with sugar and enriched with eggs, butter, and milk. It is most often shaped into a round loaf. The bread has a soft, moist crumb and irresistible sweet flavor and is perfect as a snack bread or as a bread to accompany any main meal. |
Kaiser Roll
 
Country or region of origin: Austria
Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour
Description: A type of yeasted roll that is enriched with eggs and a small quantity of shortening that is characterized by its shape, which resembles a five petal flower blossom. The shape is often difficult for the home cook to create successfully as the five sections of the roll have a tendency to blend together as the roll bakes. Some professional bakers dust the surface with rye flour prior to baking, which helps to hold the shape as the roll bakes. The rolls are crusty and delicious and are often cut in half and used for sandwiches. Kaiser rolls are also known as Vienna rolls. |
Kugelhopf
Country or region of origin: Alsace region of France
Type of flour used: white flour (wheat) - all-purpose or bread flour
Description: A type of Alsatian yeast bread that can be prepared as a sweet or savory loaf. There are many versions of this bread and it is made in other countries besides France. Germany and Austria have several adaptations of kugelhopf. Most recipes call for the eggs and butter as enrichments and some call for milk to be used instead of water. The sweet versions often contain raisins or currants in addition to sugar, a generous portion of almonds, and vanilla flavoring. Savory versions may contain onions, bacon, or other chopped ingredients. The bread is baked in a crown shaped kugelhopf pan, which resembles a tall bundt pan. Kugelhopf is also known as kugelhupf, gugelhupf, kougloff, and suglhupf. |
Limpa Bread
Country or region of origin: Sweden
Type of flour used: rye flour and wheat flour (usually unbleached flour or a combination of unbleached flour and whole-wheat flour)
Description: A flavorful Swedish bread made with rye and wheat flour that is often served on festive occasions. Although the bread contains rye flour, it does not have the heavy rye flavor of other rye breads due to the higher proportion of wheat flour used. The lighter flavor is also influenced by the various flavoring ingredients used, such as orange zest, anise seeds, cardamom, cumin, and molasses.
Limpa has a dense, but soft crumb and an inviting aroma of citrus and anise. It is made into a number of shapes, but most often is formed into a round or rectangular loaf.
Another version known as Vört Limpa, is made with a greater ratio of rye to wheat flour giving it a stronger, earthier flavor. It is most often made as a rectangular pan bread for easy slicing and is served with cheese. Limpa is also spelled Lympa. |
Moroccan Bread
Country or region of origin: Morocco and countries of the Mediterranean
Type of flour used: wheat flour (white bread flour or whole-wheat)
Description: A type of North African and Mediterranean bread prepared with wheat flour, featuring a fairly dense closed crumb and a rich, hearty flavor. The bread is often prepared as a simple flour, water, salt, and yeast bread, but occasionally it is enriched with milk. This hearth type bread is often covered with a variety of seeds, such as sesame, pumpkin, and sunflower, which gives the bread a pleasing appearance and a tasty crust with an appealing crunchy texture. Moroccan bread is delicious when dipped in olive oil and served as an accompaniment to a meal. It is also an excellent bread for sandwiches, as it holds up quite well to a wide range of ingredients and toppings. |
Multigrain Bread
Country of region of origin: various
Type of flour used: a combination of various types of flour, although the greater part is usually wheat flour
Description: A type of bread prepared with a variety of flours and whole grains. There are numerous recipes for multigrain bread containing different combinations of various grains including oats, rice, corn, triticale, rye, wheat, barley, buckwheat, millet, soy, and flax. The bread may also contain various blends of flour although the greater portion consists of wheat flour, which is necessary to allow the bread to rise properly. Multigrain bread is moist with a coarse texture and nutty flavor. The whole grains in this bread make it a healthy selection. |
Oatmeal Bread
Country or region of origin: Britain and United States
Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour and a small quantity of oat flour
Description: A bread flavored with oatmeal or rolled oats that is prepared with only a small portion of oat flour. Wheat flour generally makes up the greater percentage of flour in the dough due to the lack of gluten strength in oat flour. The oatmeal or rolled oats added to the basic dough give the bread a delicious flavor and pleasing texture. There are a wide variety of oatmeal breads and many have additional ingredients that provide flavor and texture, such as raisins, brown sugar, cinnamon, molasses, honey, maple syrup, milk, buttermilk, butter, and eggs. Oatmeal bread is a favorite tea bread in England and Scotland and in the United States, it is popular as a breakfast item when toasted and spread with jams or preserves. |
Olive Bread
Country or region of origin: various
Type of flour used: white flour (wheat) - usually bread flour or all-purpose
Description: A type of bread that is flavored with green or black olives. Most often the bread is prepared with a basic yeast dough recipe or a sourdough, however a variety of ingredients can be used to for olive breads. Some olive bread recipes use a tapenade or olive paste instead of pitted olives as the flavoring for the bread. Olive bread is made into various shapes, depending on preference, and many countries and regions have their own versions, especially in the major olive growing regions surrounding the Mediterranean. |
Pain aux Noix
Country or region of origin: France
Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour, sometimes in combination with whole-wheat flour. Rye flour is also an addition in some versions.
Description: A type of bread flavored with walnuts that are chopped or ground. Like the British walnut bread, there are many variations of the French version. Most are made with a basic yeast dough of all-purpose or bread flour and some recipes include whole-wheat flour and occasionally rye flour. The dough is kneaded with the chopped or ground walnuts near the end of the kneading time. The dough is formed into a variety of shapes, but most often is formed into a round hearth bread shape. Most of the variations of pain aux noix are excellent when served with strongly flavored cheeses. |
Pain aux Olives
Country or region of origin: France
Type of flour used: white flour (wheat) - usually bread flour or all-purpose
Description: A French version of olive bread that is studded with green or black olives and can be baked into a variety of shapes. Grated cheese is sometimes added to the dough and/or on top of the dough prior to baking. The bread originated in southern France and is also known as bread with olives, olive bread, French olive bread, and olive hearth bread. |
Parker House Rolls
Country or region of origin: United States, specifically Boston
Type of flour used: white flour (wheat)
Description: A type of roll made with a yeasted bread dough enriched with eggs, butter, and milk. Parker House rolls got their name from the Parker House hotel in Boston where the roll originated. They are basically rectangles of dough that are folded over and depending on how the dough is placed on the baking sheet, often resemble a line of breaking waves when baked. |
Popover
Country or region of origin: various
Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour
Description: A puffed bread roll named for the reaction of the batter expanding and puffing up while baking. It is often compared to a soufflé due to their similar ability to trap hot air or steam within the batter as it bakes. No leavening agents are added to the batter since the rising action is due only to the steam created as the batter is cooked in a hot oven. Muffin tins or popover pans are the common baking utensils for use in holding the popover batter, which is similar in consistency to pancake batter.
Popovers are richly flavored due to the use of butter, eggs, and milk and they feature a golden brown, thin exterior and a soft, light crumb with large air pockets inside. When served, popovers are often accompanied with condiments such as flavored or plain butters, jams, jellies, and preserves. |
Potica
Country or region of origin: Slovenia
Type of flour used: white flour (wheat)
Description: A type of baked pastry/bread that is popular in the country of Slovenia. It is made from a dough that is flattened into a thin layer, which is covered with sweet ingredients such as dried fruits, cinnamon and walnuts, and then rolled into a log shape. It has a swirled appearance when cut into slices. In addition to the straight log shape, longer lengths of the dough may be formed into a half-circle or full circle shape. Potica is often served with meats such as ham or sausage for holiday feasts and family gatherings. |
Pumpkin Seed Bread
Country or region of origin: United States
Type of flour used: white flour (wheat) - usually bread flour
Description: An unusual bread flavored with roasted pumpkin seeds that features a soft, flaky crust, and a soft and slightly spongy interior. The bread is excellent when toasted. |
Raisin Bread
Country or region of origin: Britain and United States
Type of flour used: white flour (wheat) - bread flour or all-purpose flour
Description: A popular breakfast and tea bread usually made with a dough of bread flour or all-purpose flour. Some varieties are enriched with eggs, butter, and/or milk. The dough is usually baked in a loaf pan although a bloomer shape is also popular. Some commercially prepared brands are baked in a Pullman shape and are sliced before packaging.
There are numerous recipes for raisin bread and most feature the addition of cinnamon, which sets off the flavor and sweetness of the raisins. Some Scandinavian and Eastern European recipes contain varying quantities of rye flour, which provides an earthier flavor. Raisin bread is especially good when toasted and spread with apple butter, which is a delicious complement to the raisins and cinnamon flavors of the bread. |
Spoon Bread
Country or region of origin: United States, specifically Virginia
Type of flour used: cornmeal
Description: Spoonbread is a dish that more closely resembles a pudding or a soufflé than an actual type of bread. It is baked in a casserole dish rather than in a bread loaf pan and is served immediately after baking, directly from the casserole dish rather than being turned out of the dish in the same manner that bread is turned out of a loaf pan and cooled before serving. The soft, smooth consistency and texture of spoon bread dictates that it must be eaten with a spoon (hence, the name) or fork, rather than out of hand as in the manner of true bread.
There are many recipes for spoon bread. It is most often prepared with cornmeal rather than bread flour, and it is enriched with eggs, butter, and milk, but this is where the similarity in the various types of spoon bread ends. Some recipes may call for different kinds of cheese; bits of meat, such as bacon; pureed vegetables, such as squash and carrots; various herbs, such as rosemary, basil, and thyme; and spices, such as cumin, cayenne pepper, and cloves. The variations in the ingredients are endless. |
Sunflower Seed Bread
Country or region of origin: Germany, United States
Type of flour used: white flour (wheat) - usually bread flour
Description: A slightly sweet enriched bread that is flavored with honey and citrus peel and loaded with roasted sunflower seeds. It features a dense, but soft crumb and crunchy texture due to the sunflower seeds. Sunflower bread, or Sonnenblumenbrot is a favorite in Germany where it is more often made with rye flour, giving the bread a denser texture and earthier flavor. It is delicious when eaten plain or toasted as a breakfast item or for sandwiches. |
Tomato Bread
Country or region of origin: United States
Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour and/or whole-wheat flour
Description: A type of basic bread that is flavored with chopped tomatoes. American versions are often given added flavor with tomato juice, which gives the bread an orange or reddish color and a rich tomato taste. Some versions contain a variety of herbs, which provide an additional savory taste. The dough is most often prepared from bread flour or whole-wheat flour or a combination of both and is commonly shaped into rounds and baked as a hearth bread. Other versions have a definite Mediterranean flavor with the addition of chopped sun-dried tomatoes or bits of roasted tomato. |
Walnut Bread
Rolled Walnut Bread
Braided Walnut Bread
Country or region of origin: Britain
Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour, sometimes in combination with whole-wheat flour
Description: A type of bread flavored with walnuts that are chopped or ground. There are many variations of walnut bread. Some are made with a basic yeast dough studded with walnuts, while other varieties are prepared with dough enriched with butter and milk and flavored with brown sugar and spices in addition to the walnuts. Some of the more elaborate sweetened versions are braided or rolled and are served as a dessert bread, while the unsweetened basic dough versions are often shaped into a pan loaf or bloomer and are excellent when served with strongly flavored cheeses. The French version of walnut bread is called Pain aux Noix. |
Wild Rice Bread
Country or region of origin: United States
Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour, often in combination with whole-wheat flour
Description: A type of wheat bread enhanced with the addition of cooked wild rice. The wild rice provides a delicious, nutty flavor and interesting texture to the bread. There are many variations of wild rice bread. The bread is often enriched with milk and oil or butter and some variations are flavored with molasses, brown sugar, or maple syrup. | |
