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A type of sourdough bread popular in Germany, made with bread flour or whole-wheat flour and rye flour, which is one of the most widely cultivated and used grains in the country.

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 term that refers more to the shape of the bread than any particular type. The French word boule means ball or round, so “boule” may be used to describe a variety of breads that all have the boule shape in common.

A type of German bread that is similar to a coffee cake, but is made with a white flour dough that is more bread-like than cake-like.

A flavored bread from Switzerland that may also have had origins in France and Germany. The loaf is usually made with a combination of grain flours, such as wheat, barley, spelt, and rye and is flavored with apples and walnuts.

An Alsatian yeast bread. Its vanilla bean scented dough contains raisins and is baked in a crown shaped ceramic dish lined with sliced almonds.

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 Italian bread with delicious crispy crust and soft, open-textured, flavorful crumb. It is prepared with a starter dough that is allowed to ferment overnight.

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 basic bread that is flavored with cheese. The cheese is often grated and kneaded into the dough and/or can be used to top the dough.

A popular Russian dessert bread, usually made with white wheat flour that is prepared a number of different ways depending on the recipe.

A Jamaican flatbread that is very similar to a pancake. Bammy bread is made from grated cassava root that is pressed in a cloth to remove the liquid; then it is mixed with salt, formed into a small round shape, and placed on a baking sheet.

A type of rye bread containing a greater proportion of wheat flour than rye. It has a lightly colored crumb and a chewy, but tasty crust.

A type of basic white bread that is English in origin and is unique due to its shape. The loaf is actually two round loaves – one on top of the other.

A type of Iranian flatbread prepared with wheat bread flour that is made into a variety of shapes and sizes.

A type of unleavened traditional flat bread of India made with chapati flour (atta), which is a very finely ground whole-wheat flour.

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.

A brittle, cracker-like Italian flat bread made with white flour that is rolled into very thin sheets.

A type of sourdough bread that originated in France. The sourdough leavening method actually originated in France and from there, its popularity spread to many parts of Europe and then to the new world and became very popular with the pioneers during the 1849 Gold Rush in California.

A Mexican fried pastry originating in regions of northern Mexico and the southwestern U.S. Sopapilla, which is considered to be a quick bread in some recipes and a pastry in others, is deep fried to create a puffed up, crispy outer texture that is airy and open on the inside.