Search

A type of yeast bread that is made with ground whole-wheat flour rather than processed white flour. Whole-grain flour produces bread that is brown in color and more flavorful than bread prepared with white flour.

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 sweet quick bread usually prepared with all-purpose flour and flavored with pumpkin and a variety of spices including, cinnamon, nutmeg, and cloves.

An unusual quick bread flavored with molasses that was developed from the necessity of early New England settlers to make a hearty bread using their limited resources.

A type of bread made with white wheat flour that has a fine texture and is one of the most popular varieties of bread.

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 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.

A common type of bread in the British Isles and the United States in which the name refers more to the shape and style of the bread loaf than to any particular recipe.

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

An Italian flat bread often referred to as a Tuscan flat bread that is prepared as a thin round sheet of dough with a dimple-surfaced crust.

A sweet, cylindrical shaped, yeast bread that is a traditional Italian bread served for holidays. Translated to mean "big bread," it is a bead that has a light, delicate texture spiced with raisins, candied fruit and nuts.

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 Welsh, yeast leavened fruit bread used as a popular tea bread throughout Britain. Bara brith is a dense loaf that is usually prepared with white bread flour or occasionally whole-wheat flour.

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.

Unleavened cracker bread or flat bread that is baked into thin sheets to be easily broken apart for serving individual pieces.

A type of bread very similar to a French baguette only it is smaller in size. Ficelle is a French term meaning “string” and it is prepared with the same type of dough as a baguette.

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 popular quick bread in Britain and the United States that is usually flavored with lemon zest or lemon extract to provide a distinct lemon flavor.

A type of flat bread prepared with a combination of buckwheat flour and wheat flour. Buckwheat flour is often used for breads in the colder climate of northern European countries.