Yeast breads

type of dried fruit filled bread from Bremen, Germany

Chilean cake associated with Christmas

sort of hot roll, first popular in Bath

Spanish white bread

Daktyla () is a leavened 'country' or 'village' bread from Greece, but also popular in Cyprus and Turkey.

Nokul or lokul is a type of puff pastry in Turkish cuisine. It is common in the Central Black Sea Region of Turkey and the Turkish-minority areas of Bulgaria with variations. Nokul is sometimes served hot as an appetizer instead of bread. It consists of a rolled sheet of yeast dough onto which feta-style white cheese, walnut or poppy seed is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked.

Vietnamese sponge cake made of yeasted rice flour

Mosbolletjies is a traditional Afrikaner or Cape Dutch sweet-bun or bread traditionally made in the wine producing areas of the Western Cape province of South Africa. The name is Afrikaans in origin and is a combination of mos (Afrikaans for partially fermented grape juice) and bolletjies (Afrikaans for "balls" or "buns"). Mosbolletjies can be dried to make rusks. The buns are typically served with tea or coffee.

thumb|Heißwecke from Czechia ("mazanec")

Lightly sweetened bread, often eaten on holidays

Touton, toutin, tiffin, touten or towtent is a traditional dish from Newfoundland, made with risen bread dough. The dish has a long list of regionally-distinct names, and can refer to two (or more) different types of baked or fried dough: the dough cake variant, usually fried; and a baked bun variant, made with pork fat. Toutons are usually served at breakfast or brunch and are on the breakfast menus of many local restaurants.

Filipino bread

traditional Normandy bread

type of bread or cake made from a sourdough starter

Krotekake is a traditional Norwegian flatbread. It is traditionally associated with the region of Hardanger and is commonly decorated with a cross-hatch pattern. Outside of the region it is often known as hardangerkaker.

variety of bagel created by Jewish immigrants in Montreal, Quebec

pastry

spiced yeast-leavened sweet bun with saffron and currants from Southern England

sweet bread from Rimini, Italy

Philippine bread with a red bread pudding filling

type of bread loaf with rectangular shape

Brazilian bread roll

Veneziana is a sweet from the Lombard cuisine covered with sugar grains or almond icing. It is served in two versions: the bigger one is consumed during Christmas, like panettone; the smaller one is eaten as breakfast, along with cappuccino, like croissants. Veneziana is butter and flour-based and uses sourdough as leavening; the smaller version is usually plain, sometimes filled with custard, while the bigger version contains candied orange.

a sweet bread from the Philippines

Crescia () is a thin Italian flatbread typically prepared in Marche and Umbria (Pesaro, Urbino, Ancona, Macerata, Perugia, and Terni). The crescia probably has a common ancestry to the piadina, to be found in the bread used by the Byzantine army, stationed for centuries in Romagna, in the north of the Marche (Pentapolis), and in the Umbrian Valley crossed by the Via Flaminia. The food is also known by the common name of "white pizza".

yeast bread from the northeastern United States

English form of sweet spiced bread

arabian sweet bread dish

Regional bread of Guernsey