| Description | Bread Name |
|---|
| A native bread made of ground corn, water, and salt which is fried into a pancake-like bread. It is either topped or filled with meat, eggs, tomatoes, salad, cheese, or shrimp | |
| A spongy yeast cake that is traditionally baked for Easter Sunday in Poland, Lithuania, usually has some sort of fruit filling. | |
| Ring shaped bread product, usually with a dense, chewy interior. | |
| Made with only water, flour, yeast and salt, recognizable by the slits cut into the top surface prior to baking to allow for gas expansion. | |
| A highly enriched French bread, noted for its high butter and egg content. | |
| Braided bread made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for Sabbath. | |
| The loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle. | |
| A generic name for any number of quick breads containing cornmeal. | |
| A type of very thin pancake, usually made from wheat flour. | |
| Usually circular in shape, flat with pores in the surface. | |
| A blanket term applied to any circular bread that is level and planar in shape. | |
| Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread. Also common is the practice of dotting the bread. | |
| A soft, thin flatbread. Also known as crackerbread, popular in Iran | |
| | Description | Bread Name |
|---|
| A flat, unleavened, usually square bread. | |
| Also known as African coffee cake, golden crown, pinch-me cake and bubbleloaf, is a sticky, gooey pastry served as a breakfast treat. | |
| A round, yeast-leavened form of bread almost always dusted with cornmeal. | |
| A leavened, oven-baked flatbread, particularly popular in India | |
| A thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan. | |
| A type of very heavy, slightly sweet rye bread traditionally made with coarsely ground rye. It is now often made with a combination of rye flour and whole rye berries. | |
| American term used to denote a type of bread which is leavened with chemical leaveners such as baking powder, sodium bicarbonate, or cream of tartar. | |
| A type of bread made with various percentages of flour from rye grain. It can be light or dark in color, depending on the type of flour used | |
| A small British quick bread,usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. | |
| A type of quick bread in which bread soda is used as a raising agent | |
| Made from wheat flour from which the bran and the germ have been removed through a process known as milling | |
| A type of bread made in the USA, using flour which is partly or entirely made from whole or almost whole wheat grains | |
| A flat pocket bread. | |
|
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