Search

A type of bread named after the famous Pullman railway coach of the United States, because the shape of the bread and the shape of the railway car are similar.

An airy, puffed bread roll similar to a quick bread that is served for breakfast or dinner to accompany other foods prepared for the meal.

A type of metal or aluminum pan that is 16 to 20 inches in length and formed with a curved base so that long lengths of dough can be laid horizontally to be baked into baguettes.

An Italian appetizer, served hot or cold that can be made in the form of toasted pieces of bread, toasted crackers or croutons that have received a light basting of olive oil and are then served with a variety of toppings.

A fruit that are pods from trees grown in the Orient, Mediterranean and Italy. The pods are flat, curved, leathery and brown with a purplish tint.

A farl is an Irish term that means quarter cut. It is generally used in context with soda bread and potato bread/cakes (potato farls) that are cut into fourths or farls when served.

A type of popular Mexican flat bread that is often used as a sandwich wrap or an open-face sandwich, such as a corn cake patty.

A festive American bread that is a traditional part of the carnival season and the notable Mardi Gras celebrations.

A decorative cut made, in bread dough, using a scissor. The cut also allows the bread to rise and expand while baking, preventing tears and cracks along the sides or bottom of the bread.

To brown a slice of bread or another food product by exposing it to direct heat or by baking the slices.

With a swirled appearance when cut into slices, a Potica is a baked pastry that is popular in the country of Slovenia, adjacent to Italy and Austria.

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

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

Jewish unleavened bread that is ground into a fine or medium-textured meal to be used for baking, breading fried foods and for thickening soups, stews and other food dishes.

Slices of French or Italian bread that are flavored with garlic butter and possibly herbs on both sides of the bread and then oven toasted to a crispy texture.

A Greek food consisting of lamb that is cooked and served in a bread wrap, such as pita bread. A leg of lamb is most often cooked to be used as the main ingredient for the Gyro.

Round, fairly large and quite durable, this paper mold serves as a baking container for making Panettone or Brioche breads.

A classic Italian salad made with dry or stale bread that has been moistened, as a key ingredient of this salad.

A type of pan or mold with fluted sides that is used to form the base of the traditional French bread known as Brioche.

1) A French term used to refer to a bread appetizer that has been buttered and covered with jam, honey, melted cheese, or other similar ingredients.