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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.

A type of versatile flat bread that is soft and slightly chewy and often features a pocket inside, which is a result of baking the bread in a hot oven.

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

A type of fresh yeast, sold in dense crumbly cakes, that is used as a leavening agent for bread dough.

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

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.

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.

A leavening agent for sourdough bread that enables the bread dough to rise. The primary difference between making bread with a sourdough starter and making bread with the direct or straight yeast method (the method familiar to most home cooks) is that starter breads require much more time to prepare, but the flavor and texture of the bread is almost impossible to achieve with other leavening methods.

A type of bread that is takes very little time to make and is most often prepared with a batter instead of a dough.

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

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

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.