DIFFERENT TYPES

OF BREAD
 BREAD

Bread is one of the first foods that

humans began preparing for themselves
eons ago. It is a staple for tons of meals
and recipes, and knowing how to bake is
an invaluable skill.
 AREPA
• Arepa – is a bread produced in
South America. It has a similar
texture to a soft tortilla, but is
thicker, where tortillas are flat. It
is made from maize flour, and
frequently used for sandwiches
with meat and cheese.
 BAGUETTE
• Baguette –are a very popular type
of French bread, characterized by
their long tube-like shape, as well
as their crunchy crust and soft
interior. Baguettes can be up to
two feet long, and are used for a
variety of purposes outside of
sandwiches.
 BAHN MI
• Bahn Mì – is like the Vietnamese
version of a baguette. It is made
with a combination of rice flour
and wheat, and used almost
exclusively for traditional
Vietnamese sandwiches. Like a
baguette, its crust is very
crunchy while its inside is softer.
 BAGEL
• Bagel – Perhaps one of the most
popularly consumed kinds of bread,
bagels are made with yeast dough. They
are rolled, boiled, and baked in an oven,
and they have a denser texture than other
types of bread. There are countless
varieties and flavors of bagel available,
including blueberry, everything, onion,
whole wheat, and many more.
 BIALY
• Bialy – is a round chewy roll,
somewhat like a bagel, originally
made in Bialystok, Poland. Bialys
have a small indent in the center,
which are commonly filled with
onions and poppy seeds to provide
flavor before they are baked. Like
bagels, bialys are made with yeast,
but they are prepared differently.
 BREADSTICK
• Breadstick – are available in
nearly every restaurant in nearly
every country of the world.
They are long, thin pieces of
bread that are baked for a long
time, usually until they become
crisp. The extra baking time
lengthens the amount of time
that the bread can be kept before
being eaten.
 BRIOCHE
• Brioche – is a glazed roll with a
sweet and rich flavor. It is often
served with breakfast foods
because of its sweetness. It is
made by combining yeast with
butter and eggs, and glazing
with an egg wash after baking.
Brioche is sometimes flavored,
particularly with almonds.
 CHALLAH
• Challah – is a traditionally
Jewish bread. It is braided
before it is baked, giving it a
very unique appearance. It has
a sweet flavor, and is typically
baked with yeast, eggs, honey,
and flour.
 CIABATTA
• Ciabatta – is an Italian loaf bread, with
dense crumbs and a very hard and
crisp crust. It is baked with wheat and
often flavored with olive oil, rosemary
or other spices, and dusted with flour
when it comes out of the oven.
Ciabatta is very frequently used for
sandwiches, especially Panini, as it
toasts particularly well
 CORNBREAD
• Cornbread – is made by baking
corn that has been ground down
into meal. Egg and buttermilk are
often combined with the
cornmeal before baking, making
cornbread very cake-like in
texture and taste. Cornbread can
be very dense and crumby.
 CROISSANT
• Croissant – are flaky, buttery, and very rich,
and shaped like crescent moons. They are
French rolls, made by baking puff pastry and
yeast dough together in layers. Croissants are
traditionally considered a breakfast pastry, and
are often served with coffee in European
countries, particularly France. Chocolate
croissants are very popular as well; they are
baked the same way, but a piece of dark
chocolate is placed in the dough first.
 CRACKER
• Cracker – are like small segments of
very crispy bread, originally made by
combining flour, salt and water and
baking the mixture. Crackers are
distinguished from bread because
they are not prepared with leavening.
There are countless brands and
flavors of crackers available today.
 CROUTON
• Crouton - is a small piece of
very crunchy bread that has
been baked twice, usually after
bread has gone stale. Croutons
are cut into small cubes,
seasoned, and used to garnish
foods like soups and salads.
 DATE NUT
• Date Nut – is made by
combining dates, walnuts,
and sometimes pecans, with
egg, baking soda and a
dough-like batter. It is rather
rich and sweet, and is often
topped with cream cheese.
 DOUGH
• Dough – is used to make
almost all bread. It is made by
grinding grains down into a
fine flour, and adding water. It
is often seasoned, and
leavening is added in order to
allow the bread to rise when it
is baked.
 DOSA
• Dosa - is native to the
southern regions of India. It
is a very thin and flat bread,
and is used to wrap fillings
such as spiced vegetables
and nuts.
 ENGLISH MUFFIN
• English Muffin – The English
muffin is a round yeast roll, often
prepared by cooking dough on a
griddle. Like a crumpet, an
English muffin can be very dense
and filled with air pockets. They
are most often used as a breakfast
roll, particularly as a base for
breakfast sandwiches.
 FOCACCIA
• Focaccia – was originally made in Italy.
It tends to be relatively flat, as it is not
kneaded before it is baked. It is not an
entirely flat bread, because yeast is still
one its ingredients, which causes it to
rise slightly. Focaccia has a very rich
flavor, and retains a lot of moisture,
since it is brushed with olive oil before
it is baked.
 FRUIT BREAD
• Fruit Bread - comes in almost
countless varieties, consisting of
dried fruit, and sometimes nuts.
One of the most popular fruit
breads is banana bread. Fruit bread
is prepared very much like a cake,
usually in a pan rather than as a
freestanding loaf, and the mixture
does not rise.
 HOT CROSS BUN
• Hot Cross Bun – are very sweet
round rolls, made with yeast
and raisins, and often with a
cross shape cut into the dough
before baking. They are
frequently garnished with icing
and served on the Christian
holiday Good Friday.
 LEAVENING
• Leavening – refers to the process by
which bread is made to rise; this
produces a lighter and chewier
texture to bread. Leavening is
accomplished by adding either
chemical agents (such as baking
powder or baking soda) or yeast to
the dough prior to baking bread.
 MARBLE BREAD
• Marble Bread – is made by
combining pumpernickel and
rye dough, and twisting the two
together to create a swirl pattern
in the finished product. Marble
bread is baked in dense loaves
and often used for deli
sandwiches.
 MATZO
• Matzo – is an unleavened
flatbread, with a crisp and
crunchy consistency similar to
crackers, traditionally eaten on
the Jewish holiday known as
Passover.
 M’SMEN
• Mesmer – is traditionally made
in Morocco. It is a flatbread,
usually eaten as a breakfast
food, with a flaky texture and
a buttery flavor.
 NAAN
• Naan – is a Middle Eastern
bread. It is a flatbread, similar to
pita bread without a pocket. It is
made by combining dough and
leavening, and baking the
mixture in a clay oven. Naan is
sometimes served topped with
butter, cheese, garlic, or spiced
vegetables.
 PANETTONE
• Panettone – A traditional Italian
bread served at Christmas,
panettone is prepared by curing
dough for many days, then adding
a variety of candied fruits, raisins,
and sometimes lemon zest. The
finished product is a tall loaf with
an airy and light interior, and a
sweet flavor.
 PARATHA
• Paratha – is an Indian
flatbread similar to naan. It is
prepared with whole wheat
flour, which is then fried in
oil. Paratha is frequently
served stuff with cheese or
vegetables.
 POORI
• Poori – is another Indian
bread made with whole
wheat flour, combined
with salt and water. The
mixture is fried in oil,
and the finished product
looks like a puffy pillow.
 POPOVER
• Popover- is a roll made by
cooking egg batter in muffin
tins. The rolls are crispy and
light, with a hollow interior.
Their name comes from the
cooking method, which allows
the batter to pop over the edge
of the muffin cups.
 POTATO BREAD
• Potato Bread – was originally
baked in Ireland, when a large
amount of flour was replaced
with mashed potatoes before
baking bread. Potato bread has
a denser texture than other
breads, and a unique flavor.
 PUFF PASTRY
• Puff Pastry - is made by
combining wheat dough with
butter or fat, then rolling the
mixture out many times over.
Puff pastry is very flaky in
texture and buttery in flavor.
 PRETZEL
• Pretzel – are made by
rolling yeast bread into a
long tube, and twisting and
knotting the tube into a
specific pretzel shape.
 PUMPERNICKEL
• Pumpernickel – is with a
combination of sour dough and
crushed rye grains, covered and
baked at a low temperature for a
long time. Pumpernickel can range
from brown to black in color, and is
frequently used to make deli
sandwiches.
 RYE
• Rye – is made from rye flour,
which can range from light to
dark based on the density and
amount of fiber. Rye’s flavor is
much stronger than that of
traditional wheat bread, and its
texture is much more dense.
 SCONE
• Scone - is classified as a quick bread. They
are prepared by combining flour, baking
soda, sugar, eggs, milk and butter and
baking the mixture. The texture of a scone
is very dense and dry, with a very hard
crust. They are traditionally eaten as a
breakfast food, with butter, clotted cream,
or honey, and are often flavored with fruit
in the dough, such as blueberries or raisins.
 SODA BREAD
• Soda Bread - is prepared by
substituting baking soda for
yeast in a traditional bread
recipe. Soda bread is very sweet
with a light texture, and is
frequently flavored by adding
nuts or raisins to the dough.
 SOURDOUGH
• Sourdough – is baked with
certain bacteria that produce
lactic acid and create a sour
taste. Sourdough typically has
a crispy outer crust and a
softer, crumbier interior.
 WHITE BREAD
• White bread – Classic white
bread has actually been around
for a relatively short time,
compared to other breads. It is
made with bleached, chemically
refined white flour, resulting in
its white color. Similarly, whole
wheat bread is made with whole
wheat flour, which is not refined.