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A quick bread made from mashed bananas mixed with eggs, flour, sugar, lemon juice, shortening, and baking powder.

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

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 type of rye bread that is a bit lighter in flavor and texture than other rye breads of Northern Europe and Scandinavia due to the use of a greater proportion of wheat flour than rye flour.

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.

A delicious British yeast bread prepared with all-purpose flour and occasionally whole-wheat flour that is loaded with blackberries.

A type of quick bread that is very similar to Boston brown bread except that it is baked rather than steamed.

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.

A German festival bread that is popular during the Christmas season not only in Germany, but in many other parts of the world as well, especially other European countries and parts of the United States.

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 type of bread that may be made with coarse rye meal or whole wheat combined with ground and whole sunflower seeds, sunflower oil, honey, and other ingredients.

A high protein man-made grain produced by crossbreeding wheat and rye for the intended purpose of duplicating the protein and bread-making merits of wheat and the durability and high lysine content of rye.

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 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 traditional French bread with dough made from wheat flour and yeast and is usually about 1 1/2 to 2 feet in length and 3 to 4 inches in diameter.

A type of basic bread that is flavored with chopped tomatoes. American versions are often given added flavor with tomato juice, which gives the bread an orange or reddish color and a rich tomato taste.

A type of rye bread of Italian origin that is not as heavy as its northern and eastern European counterparts due to the smaller proportion of rye flour used in relation to the wheat flour content.

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.