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A popular breakfast and tea bread, especially in Britain and the United States, which is usually made with a dough of bread flour or all-purpose flour.

A type of wheat bread enhanced with the addition of cooked wild rice. The wild rice provides a delicious, nutty flavor and interesting texture to the bread.

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 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 quick bread prepared with all-purpose flour and flavored with orange zest, orange juice, and chopped cranberries.

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

A type of baking mold specifically made for baking small diameter breads that will be served as appetizers.

An electric baking machine built to produce single loaves of bread on the home kitchen countertop. There are a variety of different types of machines available each with many different features and baking options.

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.

Traditional cracker bread common in India that is most often served as a complement to a main dish, but also used as a snack or appetizer to be topped with chutney, various dips or salsas.

A crisp textured flatbread that is typically thin and small in size, often formed into a round, square, or rectangular shape.

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 sourdough bread made famous in San Francisco. It is one of the most well known varieties of American bread outside of the United States.

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

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 traditional method of leavening bread dough requiring only a flour, water, and yeast mixture, which is allowed to ferment for varying periods depending on the type of bread being prepared.

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.