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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 bread very similar to a French baguette only it is smaller in size. Ficelle is a French term meaning “string” and it is prepared with the same type of dough as a baguette.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

A Mexican bread, made with a basic dough that is very similar to a French baguette dough. The bread has a crispy, flavorful crust and a soft, chewy crumb.

A Swiss bread loaf that is an adaptation of German and French white breads. Bangeli bread has a long baguette shape, which often has several horizontal slashes across the top.

A type of French bread that designates a shape more than a particular type of bread. Épi resembles an ear of wheat and is often made with French baguette dough or may be adapted from white bread recipes.

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.

A French word used to describe foods that have been formed into long narrow shapes, appearing stick-like and somewhat similar to a baton.

A basket specifically used for proofing French bread dough. The dough is placed in the basket for the final rising period, or proofing period.

A French white bread that is one of the simplest to prepare. The bread is made only with yeast, bread flour or all-purpose flour, water, and salt and is very similar to a French baguette recipe, but contains a little less water and yeast.

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.

A type of bread flavored with garlic and butter. The garlic and butter are usually spread onto bread that has already been baked rather than being incorporated into bread dough.

A basket specifically used for proofing bread dough. The dough is placed in the basket for the final rising period, or proofing period.

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 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 baked food item consisting of flour or meal as the main ingredient, mixed with liquid ingredients such as milk or water and eggs to form a dough.

The type of bread that is produced from a process developed in Vienna, Austria that uses steam to bake the bread.

A Mexican sandwich, which became popular after WWII. The Torta sandwich most often contains meat garnished with mashed avocado, a sandwich spread made of black beans or refried beans, pickled jalapenos, lettuce, tomato, and an onion.