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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.

Bread that is made with a combination of pumpernickel rye and traditional rye dough or pumpernickel rye and sourdough to create a hearty flavored sandwich bread.

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

A term that traditionally referred to a type of bread prepared by rural peasants and used as an everyday bread.

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.

The process of covering food with bread crumbs, cracker crumbs or also nuts, before it is cooked to improve the flavor and texture of the food after it has been prepared.

A type of bread that is typically made with black olives, such as Kalamata olives, to provide a distinctive flavor to the bread.

A type of quick bread, leavened with baking powder and baking soda, used as a tea bread or dessert bread.

A type of artisan country bread made by Italian bread makers that is a popular all-purpose bread in Italy.

A type of bread that is takes very little time to make and is most often prepared with a batter instead of a dough.

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.

Bread made up of multiple grains, generally six to nine different grains are used, such as oats, rice, corn, triticale, rye, wheat, barley, buckwheat, millet, soy, and flax.

A type of bread prepared with a dough usually made from white (wheat) bread flour or all-purpose flour and is enriched with milk.

A type of yeast bread that is made with ground whole-wheat flour rather than processed white flour. Whole-grain flour produces bread that is brown in color and more flavorful than bread prepared with white flour.

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 type of bread flavored with walnuts that are chopped or ground. There are many variations of walnut bread, which is British in origin.

A type of bread that has been a Latin American staple for centuries. Pan Cubano is prepared using bread flour or all-purpose flour and a starter is used as a leaven.

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 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.