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An unusual quick bread flavored with molasses that was developed from the necessity of early New England settlers to make a hearty bread using their limited resources.

A soft Lebanese bread prepared with a wheat bread flour dough that is shaped into a flat, 5-inch round with a concave surface.

A Welsh, yeast leavened fruit bread used as a popular tea bread throughout Britain. Bara brith is a dense loaf that is usually prepared with white bread flour or occasionally whole-wheat flour.

Unleavened cracker bread or flat bread that is baked into thin sheets to be easily broken apart for serving individual pieces.

A type of rye bread of Polish origin that can be prepared with a number of different recipes. Lighter versions of Polish rye are similar in color, flavor, and texture to New York rye bread due to a generous portion of wheat flour added to the dough.

A German festival bread that is popular during the Christmas season not only in Germany, but in many other parts of the world as well, especially other European countries and parts of the United States.

A popular breakfast and tea bread, especially in Britain and the United States, which is usually made with a dough of bread flour or all-purpose flour.

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.

Cubes or crumbled pieces of bread that have been dried and seasoned to be used in stuffing (dressing) recipes.

A type of rye bread of Italian origin that is not as heavy as its northern and eastern European counterparts due to the smaller proportion of rye flour used in relation to the wheat flour content.

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 written procedure for the preparation of a food item or items. Recipes typically include a list of ingredients and a set of instructions on the necessary steps to prepare the foods being described.

Built in a variety of different designs, holders for books or pages of recipes offer valuable kitchen assistance to those using printed instructions when preparing foods.

A type of unsalted yeast starter used in Italy to bake the traditional country breads, also known as artisan breads, that have a crunchy outer crust covering a chewy inner crumb, such as Francese, Pugliese or Ciabatta breads.

Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens.

A baked bread dough with a tighter consistency in the texture of the bread. A closed crumb provides less air pockets with more dough per square inch than is provided by open crumb breads, such as sourdough that contains more air pockets and less dough per inch.

The interior section of any type of bread that is surrounded by the outer crust. The crumb can be classified as a closed crumb or and open crumb.

A quick bread made from cornmeal instead of flour that is traditionally served hot. It is either fried in a skillet to create a crispy treat or baked in a shallow pan resulting in bread that is dense and more bread-like.

A Greek food consisting of lamb that is cooked and served in a bread wrap, such as pita bread. A leg of lamb is most often cooked to be used as the main ingredient for the Gyro.

The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.