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An Irish bread that is made of a white flour dough, enriched with eggs and butter, and flavored with currants, raisins, sugar, and citrus zest.

Noodles that are prepared with wheat flour and no eggs that are popular in Asian cooking. The noodles are available fresh or dried and are used in such dishes as chow mein.

A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing.

A variety of cornmeal made from dried or roasted blue corn. It is gluten free and it is often cooked and served as a breakfast dish similar to oatmeal.

A type of roll made with a yeasted bread dough prepared with white flour (wheat) and is enriched with eggs, butter, and milk.

A type of festive Easter bread that originated in Bologna, Italy. The unbleached white flour (wheat) dough is enriched with butter, eggs, and milk, sweetened with sugar, and flavored with lemon zest.

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 pasta product, typically made from pasta flours such as semolina, that has been blended into a dough, enriched with soy nutrients derived from processed soybeans, and produced in some form of a pasata noodle.

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 type of roll characterized by its fan shape that originated in New England. There are various recipes for this unique shape: some call for five pieces of dough to construct the fan and others call for seven.

A type of flat pasta that differs from regular flour and water pasta in that eggs are added to enrich the dough.

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.

A type of yeasted roll that is enriched with eggs and a small quantity of shortening that is characterized by its shape, which resembles a five petal flower blossom.

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 tea bread that originated in the Cornwall area of England. It is one of the most popular currant breads in England.

A type of roll or bun that is an early 19th Century creation that gets its name from a London bakery that no longer exists, “The Old Chelsea Bun House.” The yeast dough is prepared with white bread flour (wheat) and is sweetened with sugar, enriched with eggs and butter, and is lightly spiced.

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 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 substance that is combined with food in order to improve food for a variety of needs. Food Additives are commonly introduced into the food in order to enhance the appearance or taste, to preserve or retain the freshness, to keep the product safe for consumption, to improve the nutritional value, to improve the appearance, taste or texture, or to assist with the processing and/or preparation.

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.