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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....

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.

An Italian yeast bread, considered to be a flat bread that is flavored with various ingredients, which may include herbs, olive oil, tomatoes, eggplant, roasted peppers, olives, and cheese.

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 baked food item consisting of flour or meal as the main ingredient, mixed with liquid ingredients such as milk or water and eggs to form a dough.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

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

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 flavored with walnuts that are chopped or ground. Like the British walnut bread, there are many variations of the French version.

A bread flavored with oatmeal or rolled oats that is prepared with only a small portion of oat flour.

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.

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.

Traditional Italian bread that is formed into an oval or rounded rectangular shape loaf. Baked with a hard crust, Ciabatta bread contains a soft-textured, open to dense crumb.

Refers to bread that uses yeast as a leavener. The yeast causes the formation of carbon dioxide gas through fermentation of the sugars in the bread dough.

A tradiitonal Irish bread that is made with three ingredients consisting of flour, buttermilk, and baking soda as the leavening agent.

A popular quick bread, especially in the United States, made with shredded zucchini and a number of other ingredients that provide a sweet flavor and moist texture.

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

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.

A leavened flat bread originating from northern India, which is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tandoor.