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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.

Used as a leavening agent in breads and other baked goods, active dry yeast is sold in small packages or in bulk.

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

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 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 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 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 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.

A speciality from the British city of Bath, the Bath Bun is a yeast dough bread, colored with saffron, baked with currants and dried fruits, and topped with a sugary coating made from crushed sugar lumps.

Along with soft wheat and durum wheat, it is one of the three main categories of wheat. Hard wheat has a high protein content.

A type of Finnish crispbread that is formed into large, thin, brittle rounds with a hole in the center.

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

1. A Mexican tortilla is a soft, thin and flat unleavened round bread. They are made from corn or wheat flour and baked on a griddle called a comal.

A flat, round cake originating in France made with flaky pastry dough, yeast dough, or unleavened dough.

A French word for a type of bread starter. The mixture consists of a portion of yeast, which is allowed to activate in warm water for several minutes.

A type of roll made with a yeasted dough of bread flour or all-purpose flour, enriched with eggs, butter, and milk.