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A Swiss bread loaf that is an adaptation of German and French white breads. Bangeli bread has a long baguette shape, which often has several horizontal slashes across the top.

A type of Italian yeasted flat bread made with white flour that is similar to a crispy pizza crust. It has a delicious peppery flavor and a crunchy, cracker-like texture.

A type of popular Mexican flat bread that is often used as a sandwich wrap or an open-face sandwich, such as a corn cake patty.

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.

The type of bread that is produced from a process developed in Vienna, Austria that uses steam to bake the bread.

A flat bread made from corn flour that is a traditional part of many meals in South America. Arepas are similar to a pancake or small round cake with a flavor that is slightly sweet.

A Scandinavian flat bread that is very thin and round. It is made from cooked potatoes, flour, cream, salt, butter and sometimes sugar is added.

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.

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

A bread that is a crusty yeast loaf prepared with water mixed into the dough instead of milk. It is almost identical to French bread.

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.

An old English food dish, initially prepared as a means to use up stale or left-over bread. Over the centuries, bread pudding has become an enjoyable main dish as well as a dessert dish.

A food presentation method that is often created and used as a food wrap for serving various foods. Typically formed from round loaves of bread, a Bread Bowl may be made to serve food for a gathering of people or for individual servings of main meals.

A type of flour that was developed specifically for bread making. Bread flour is unbleached, high-gluten flour that typically contains 99.9 % hard wheat flour with malted barley added to increase the yeast activity.

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

A bread, made by a skilled baker, that is considered to be handcrafted in each step of the process from kneading the ingredients to the baking of the bread.

An appetizer dip or spread that is common for use with Lebanese foods. Made from a mixture of walnuts, red sweet peppers, breadcrumbs, olive oil, and pomegranate juice, this appetizer is often served with flat breads or some crumb breads such as pita bread that is warmed or toasted.

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 Spanish yeast bread made with bread flour or all-purpose flour that is traditionally served on the eve of Epiphany (Twelfth Night).