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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.

The process of covering food with bread crumbs, cracker crumbs or also nuts, before it is cooked to improve the flavor and texture of the food after it has been prepared.

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.

Bread that is made with a combination of pumpernickel rye and traditional rye dough or pumpernickel rye and sourdough to create a hearty flavored sandwich bread.

Bread made up of multiple grains, generally six to nine different grains are used, such as oats, rice, corn, triticale, rye, wheat, barley, buckwheat, millet, soy, and flax.

A type of French bread that is formed into a flattened shape with elongated holes, which give the bread the appearance of tree limbs.

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.

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

A type of bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be “pulled apart” into individual servings.

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 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 bread that is a crusty yeast loaf prepared with water mixed into the dough instead of milk. It is almost identical to French bread.

An Armenian flat bread or cracker bread that is traditionally made from a dough that is formed into a circle from 6 inches to 14 inches in diameter and baked.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

A term that traditionally referred to a type of bread prepared by rural peasants and used as an everyday bread.

An old English food dish, initially prepared as a means to use up stale or left-over bread. Over the centuries, bread pudding has become an enjoyable main dish as well as a dessert dish.

A food presentation method that is often created and used as a food wrap for serving various foods. Typically formed from round loaves of bread, a Bread Bowl may be made to serve food for a gathering of people or for individual servings of main meals.

A type of bread flavored with walnuts that are chopped or ground. There are many variations of walnut bread, which is British in origin.

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 type of flour that was developed specifically for bread making. Bread flour is unbleached, high-gluten flour that typically contains 99.9 % hard wheat flour with malted barley added to increase the yeast activity.