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

An Armenian flat bread or cracker bread that is traditionally made from a dough that is formed into a circle from 6 inches to 14 inches in diameter and baked.

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 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 sandwich consisting of a split loaf of French or Italian bread that is filled with assorted meats, cheeses, vegetables, condiments, and seasonings, and then sliced into individual servings.

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 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 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.

A type of sandwich consisting of a split loaf of French or Italian bread that is filled with assorted meats, cheeses, vegetables, condiments, and seasonings, and then sliced into individual servings.

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

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

Made from ingredients that are very similar to French bread, this variety of bread is a traditional Latin American staple that has been enjoyed for centuries.

A type of flatbread common in Middle Eastern countries that is baked on a domed or convex metal griddle, known as a Surj or Saj, which allows the bread to retain its flattened shape.

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

A traditional Jewish bread made from an egg enriched yeast dough that is baked into a slightly sweet tasting and soft-textured bread to be served for the Sabbat and holidays.

An unusual bread prepared with a dough made of bread flour and flavored with roasted pumpkin seeds. The bread features a soft, flaky crust, and a soft and slightly spongy interior....

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 kitchen utensil that assists with the uniform cutting of bread slices from whole loaves of bread. With evenly slotted spaces a half an inch apart and parallel to each side, the Bread Slicing Guide allows for a knife to enter on one side, either left or right and be guided through the bread using the opposite side as a stabilizing guide while slicing.

Dry pieces of breading that have been exposed to air or heat and have become hardened. The term "staling" is often used to describe a process that dries bread for use in a variety of food dishes.

Traditional German bread referred to as a "box bread" or "kastenbrot" by German bakers. This bread can be made with a combination of coarse ground rye and wheat flour (mostly rye and less wheat) or all rye flour combined with molasses for flavor and color.