Breads

Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.

A pretzel ( ; from or , ; ) is a type of baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel remains one of the most common pretzel types.

communion bread used in the Lord's Supper

type of bread made with various proportions of flour from rye grain

bread that has been browned to a crisp-like texture

Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlets like tonkatsu and schnitzel), topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to soups, meatloaves, and similar foods.

small, usually round or oblong individual loaf of bread served as a meal accompaniment

A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a wheat-based food additive.

type of home appliance for baking bread

bread made with potato and flour

strains of yeast commonly used as a leavening agent in baking

A prosphora (, offering, or in Demotic Greek πρόσφορον) is a small loaf of leavened bread used in Orthodox Christian, Eastern Lutheran and Greek Catholic (Byzantine) liturgies. The classical plural form is prosphorai (). The term originally meant any offering made to a temple, but in Orthodox Christianity, as well as Byzantine Rite Lutheranism and Catholicism, it has come to mean specifically the bread offered at the Eucharist during Divine Liturgy.

Chipa (, ) is a type of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Paraguay. The recipe has existed since the 18th century and its origins lie with the Guaraní people of Asunción. It is inexpensive and often sold from streetside stands and on buses by vendors carrying a large basket with the warm chipa wrapped in a cloth.

bread made in a tandoor

Ftira (plural: ftajjar) is a ring-shaped, leavened, Maltese bread, usually eaten with fillings such as sardines, tuna, potato, fresh tomato, onion, capers and olives. Regional variations include Gozo ftira, which is served more like a pizza than a sandwich. Gozitan ftira is served open with thinly sliced potato over the crust, or folded over like a calzone.

food

serrated knife used for cutting bread

Mandazi () is a form of fried bread that originated on the Swahili coast of East Africa. It is also known as bofrot or puff-puff in Western African countries such as Ghana and Nigeria. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the coastal region of Kenya and Tanzania. The dish is popular in the region, as it is convenient to make, can be eaten with almost any food or dips or as a snack by itself, and can be saved and reheated for later consumption.

Kisra, also spelled kissra (), is a Sudanese popular thin fermented bread made in Sudan, Chad, South Sudan, Algeria and some parts of Uganda and Kenya. It is made from durra or wheat.

Yufka is a versatile thin pastry dough in Turkey that is used in making börek and other Turkish dishes. It is also the dough that is used in making the yufka bread by cooking it on a saj. Yufka is similar to Mexican tortilla, being an unleavened bread, the same term is used in Turkey for a single sheet of filo.

The antidoron (, '''') is ordinary leavened bread which is blessed but not consecrated and distributed in certain Eastern Orthodox Churches and certain Eastern Catholic Churches that use the Byzantine Rite. It comes from the remains of the loaves of bread (prosphora) from which portions are cut for consecration as the Eucharist during the Divine Liturgy. The word Ἀντίδωρον means "instead of gifts", i.e., "instead of the Eucharistic gifts".

filled bread dish

Sauce made with milk and bread crumbs

summary of the development of the popular staple food.

thumb|Stale bread Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability. Stale bread is dry and hard, making it less suitable for different culinary uses than fresh bread. Countermeasures and destaling techniques may reduce staling.

U.S. soft, sweet, sticky pastry, consisting of pieces of soft baked dough sprinkled with cinnamon

Tequeño is a fried spear of wheat dough stuffed with semi-hard queso blanco (white cheese), and is a popular meal or snack in Venezuela. To prepare it, the dough is wrapped around a cheesestick, formed into a breadstick and then fried or sometimes oven-baked. Tequeños can be eaten for breakfast, as an appetizer, or as a snack at parties and weddings. 21 October is the International Tequeño Day, and it was declared a cultural heritage of Venezuela on 20 April 2023.

Folar or folar de Páscoa is a traditional Portuguese bread served at Easter. The recipe varies from region to region and it may be sweet or savory.

thumb|300px|Pain pouliche, a pre-ferment

thumb|upright=1.35|A baking|baker takes round loaves of fresh [[bread out of the oven with a peel]]

bread loaf of Dutch origin with a mottled crust made by painting rice paste onto the surface before baking

outer layer of bread

Mchadi () is a traditional Georgian cornbread traditionally eaten with lobio and/or cheese. It is common in Imereti. It is made by combining cornmeal and water into a patty and then frying it.

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dry, crisp, thinly sliced toast, often served with soup and salad or topped with either melted cheese or pâté, named after Nellie Melba, invented by Auguste Escoffier

REDIRECT Breadcrumbs#Panko

Bread baked with beer in the dough

rectangular receptacle with a shallow basin used for making dough

famine food

loaf of bread that has been pre-sliced with a machine

food

flat piece of wood on which meat or sweetmeats were served

Turkish traditional bread

bread product dipped in lye before baking to ensure a very brown crust

type of bread

tool for flour quality measurement

Taiwanese bowl-shaped bread

Bread featuring carrots

A bollo is a bun, common in Latin America, made from corn, yuca, or potato. Variations are found in the cuisines of Colombia, Ecuador, Cuba (tamal de maíz solamente) and Panama. Corn and yuca bollos are an indigenous food of the Caribbean coast of Colombia and Panama, where they are boiled in leaves. This preparation is similar to the humita of the Andes, the hallaquita of Venezuela and the pamonha of Brazil.

Hallulla (; ) is a popular bread in Chile and Bolivia. The hallulla is a flat round bread baked with vegetable (but sometimes also animal) shortening and is used for several traditional sandwiches.

traditional food of Catalonia

Wotou or wowotou, also called Chinese cornbread, is a type of steamed bread made from cornmeal in Northern China.

Italian pizza variant

traditional African bread

the process by which a yeast-leavened dough rises, also called "proving"

Yemeni pastry

Bread made by steaming, not baking

bread making process

bread designed for sandwich making

thumb | right | alt=Boroña (Asturian) | Boroña (Asturian) Boroña is a type of bread made with corn in northern Spain. This cornbread (Galician: broa or boroa in Asturian: boroña in Cantabria: cornbread, of Celtic origin, compare Welsh and Breton baran bread) is a bread made with cornmeal. It is a traditional food from the regions of Galicia, Asturias, Cantabria, the Basque Country and northern Castilla-Leon (areas of León, Palencia and Burgos), Spain. It has been widely used in rural areas until the mid twentieth century. It is usually cooked in an oven wrapped in cabbage leaves.