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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.

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.

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 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.

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 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 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.

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 quick bread, leavened with baking powder and baking soda, used as a tea bread or dessert bread.

A tradiitonal Irish bread that is made with three ingredients consisting of flour, buttermilk, and baking soda as the leavening agent.

A type of bread that originated in Hawaii in the late 1950s, developed specifically by the Taira family of Hilo, who named the bread, “King’s Hawaiian® Sweet Bread." The recipe was inspired by a type of Portuguese sweet bread that was often supplied to sailors who preferred it during their lengthy ocean voyages.

A quick bread made from mashed bananas mixed with eggs, flour, sugar, lemon juice, shortening, and baking powder.

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.

A type of bread that is typically made with black olives, such as Kalamata olives, to provide a distinctive flavor to the bread.