Swiss breads

Zopf (), Butterzopf () or Züpfe () ( in French and in Italian) is a type of Swiss, Austrian, and German bread made from white flour, milk, eggs, butter and yeast. The is typically brushed with egg yolk, egg wash, or milk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. The name in all three languages is derived from the shape of the bread, meaning "braid" or "pigtail".

Hefekranz or Hefezopf (literally "yeast wreath" and "yeast braid") are sweet breads from Switzerland, Germany, Austria and South Tyrol.

bread traditionally made in the Swiss cantons of Basel-Stadt and Basel-Landschaft

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

white bread traditionally made in the Swiss canton of Ticino

thumb|right|250px|Rye mischbrot Mischbrot (, ) is German bread made from the mixture of wheat and rye flour with sourdough or yeast. It is known as Graubrot () in some regions of Germany (e.g., parts of North Rhine-Westphalia, Bavaria and Hesse) or as "Black bread" in southern Germany, Austria, and Switzerland.

Burebrot, Bauernbrot, Pain paysan () or Pane del nonno () is a bread made in Switzerland. Unlike most other breads, which are mainly composed of flour, yeast and water, the Burebrot also contains milk.