Search

A German country bread that uses a starter as a leaven. The bread has a chewy, open crumb and a delicious sourdough flavor.

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 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 French bread that is formed into a flattened shape with elongated holes, which give the bread the appearance of tree limbs.

A Mexican bread, made with a basic dough that is very similar to a French baguette dough. The bread has a crispy, flavorful crust and a soft, chewy crumb.

A Scottish bread that was traditionally an unleavened flat bread made with barley flour or oatmeal combined with wheat flour, but is today considered a quick bread since most bannocks are now leavened with baking powder or baking soda.

An African flat bread that is very thin and somewhat crepe-like in appearance. Made from flour ground from teff, a grain cultivated in Ethiopia, the bread begins as a batter that is poured into a skillet or baking pan and made into a round-shaped flexible flat bread that is baked only on one side.

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 flat bread, made with whole-wheat that probably originated in Egypt, but gradually became popular throughout the Middle East.

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 French white bread that is one of the simplest to prepare. The bread is made only with yeast, bread flour or all-purpose flour, water, and salt and is very similar to a French baguette recipe, but contains a little less water and yeast.

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 and because of the various flavoring ingredients, which include orange zest, anise, cardamom, cumin, fennel, and molasses.

A Portuguese yeast bread that is traditionally served to celebrate Epiphany. The dough, prepared with white bread flour or all-purpose flour, is enriched with butter and eggs, flavored with raisins, pine nuts, and orange and lemon zest, and topped with candied fruits, sugar, and citrus zest.

A French version of olive bread, made with a dough of bread flour or all-purpose flour that is studded with green or black olives.

A Christmas bread that originated in Denmark. The bread is made with white flour, enriched with eggs and butter, and flavored with cardamom, vanilla extract, and lemon zest.

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.

A Scottish pastry-like bread that is prepared with white flour and has 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.

A type of everyday Italian household bread that is typically made with a starter dough, which is often prepared with milk and malt extract.

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 crusty yeast bread that is prepared with a dough mixed with water instead of milk. Water is also brushed or sprayed on the crust while the bread is being baked in order to make the crust very crispy.