Search

A flatbread that is a traditional food of India. Round, very thin and soft to crispy in texture, Khakhara is a bread that is most often rolled up and used in a manner similar to a utensil to dip or absorb other foods, combining the bread with the beans, curried foods or foods such as Thali.

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 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 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 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.

A baked bread dough with a tighter consistency in the texture of the bread. A closed crumb provides less air pockets with more dough per square inch than is provided by open crumb breads, such as sourdough that contains more air pockets and less dough per inch.

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 light French bread, cake, or pastry that is made with a rich dough containing light yeast and portionally larger amounts of butter and eggs.

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 rye bread of Polish origin that can be prepared with a number of different recipes. Lighter versions of Polish rye are similar in color, flavor, and texture to New York rye bread due to a generous portion of wheat flour added to the dough.

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 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 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 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 type of unsalted yeast starter used in Italy to bake the traditional country breads, also known as artisan breads, that have a crunchy outer crust covering a chewy inner crumb, such as Francese, Pugliese or Ciabatta breads.

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 bread dough leavening method that combines some of the benefits of the direct leavening method with the some of the benefits of the sourdough starter leavening method.