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Yeast dough that contains butter or some kind of fat or egg yolks. Rich dough produces bread that is soft with a tender cake-like texture.

A hand utensil that is used to combine ingredients that are being mixed for when preparing various foods with dough.

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 traditional method of leavening bread using a small piece of dough from the previous batch of bread to create a starter dough for the next batch.

A kitchen utensil with a handle and a square beveled blade that is used to scrape, cut, and section ingredients when working with dough.

A mixture of flour, a leavening agent, and a small amount of liquid ingredients that forms a mass, which is thick, but pliable.

A rich, buttery flavored dough that is baked into a tender but crumbly texture for cookies and dessert crusts.

A very rich, small European cake that is prepared with a rich yeast and butter dough flavored with rum.

Native to Denmark, a traditional Kringle is a rich pastry made from dough that is repeatedly worked and then layered to create a thin flaky result.

A kitchen utensil that is used to mix and thoroughly combine the ingredients required for making dough.

pate,

A sweet, cylindrical shaped, yeast bread that is a traditional Italian bread served for holidays. Translated to mean "big bread," it is a bead that has a light, delicate texture spiced with raisins, candied fruit and nuts.

A large, flat type of roll prepared with a rich, flaky pastry of sweet, yeast-leavened dough. The roll is often filled with fruit, preserves, nuts, or cheese and is a popular breakfast item.

A type of crescent shaped roll with a rich, buttery, and flaky pastry. A croissant is a popular breakfast pastry and it is also often used for sandwiches.

Constructed of a heavy cast iron or a coated aluminum surface, this type of pan is made for baking shortbread cookies.

A rich tasting small, stuffed pie that became popular for miners to take into the mines as a convenient and nourishing lunch meal.

Pronounced bore-DOUGH. A regional white wine produced in the Bordeaux region of France. The Bordeaux is also a major city in France.

Pronounced bore-DOUGH. A regional red wine produced in the Bordeaux region of France. Bordeaux is also a major city in France.

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.

A German festival bread that is popular during the Christmas season not only in Germany, but in many other parts of the world as well, especially other European countries and parts of the United States.