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Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may be leavened or unleavened (e.g. matzo). Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy). Referred to colloquially as the “staff of life”, bread has been prepared for at least 30,000 years.
Names information and descriptions of different types of bread with recipes
Aish Merahrah is an Egyptian flat bread made with 5 -10% ground fenugreek seeds and maize. It is part of the traditional diet of the Egyptian countryside, prepared locally in village homes in Upper Egypt.
Parathas are whole-wheat Indian flatbread. Parathas can be made plain or stuffed with many different fillings. This recipe uses the most popular filling – Potatoes. Aloo Parathas are perfect for a weekend breakfast or brunch.
Aappam or Aappam hoppers are a type of food in Tamil Nadu, Kerala and Sri Lankan cuisine. It is called Pitha in Oriya, Paddu or Gulle Eriyappa in Kodava. It is known as Appa in Sinhala and Arpone in Burmese. It is eaten most frequently for breakfast or dinner.
Arepa An arepa is a dish made of ground corn dough or cooked flour, very prominent in the cuisine of Colombia and Venezuela. It is similar in shape to the Mexican gordita and the Salvadoran pupusa. Arepas can also be found in Panama, Puerto Rico, the Dominican Republic, and the Canary Islands.
Babka Traditional types usually contain some sort of fruit filling, and are glazed with fruit flavoured icing; some contain chocolate or cheese filling.
Baguette Baguettes are long thin loaves of bread popular in France, and other French-speaking countries. Baguettes are common in Europe. Usually, they are made of white bread. Baguettes usually have a hard crust on the outside but soft white bread on the inside. French traditions say that bread may only contain the following four things: flour, water, yeast and salt. Anything containing more than those things must not be called bread.
Balep korkun Round, flat, easy to make, made of barley flour, water, baking powder, cooked in frying pan; Balep Korkun is a type of Bannock.
Bammy Made by frying a mix of cassava root and salt in coconut oil, dipped in coconut milk and then refried.
Banana bread Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads.
Bannock Modern types are made with baking soda or baking powder as leavening agent, giving a light, airy texture.
Bara Brith Sometimes termed ‘speckled bread’,raisins,currants and candied peel are added to dough.
Barbari BreadThis type of bread is perhaps the most common style baked in Iran. It is served in many restaurants with “Tabriz cheese”, of ewe’s milk, similar to feta cheese. It is also called “Tabrizi Bread” because of its connections with the City of Tabriz.
BarmbrackUsually sold in flattened rounds, Barmbrack is often served toasted with butter along with a cup of tea in the afternoon. The dough is sweeter than sandwich bread, but not as rich as cake, and the sultanas and raisins add flavour and texture to the final product. In Ireland it is sometimes called Bairín Breac, and the term is also used as two words in its more common version.
The Bath bun is a sweet roll made from a milk-based yeast dough with crushed sugar sprinkled on top after baking. Variations in ingredients include enclosing a lump of sugar in the bun or adding candied fruit peel, currants, raisins or sultanas.
Bhakri Usually grayish in color, made of cereals and thus high in protein and fibre.
Bhatoora Very chewy bread made by flattened dough being fried until it puffs into a light brown fluffy form.
BingBing is a wheat flour-based Chinese food with a flattened or disk-like shape, similar to the French concept of a Galette. These foods may resemble the flatbreads, pancakes, unleavened dough foods of non-Chinese and western cuisines. Many of them are similar to the Indian roti, French crepes, or Mexican tortilla, while others are more similar to Western cakes and cookies.
Biscuit In Europe, biscuits are crisp and dry; in North America, biscuits are light and fluffy.
Black bread Made of rye grain, usually dark colored and high fibre, ranges from crispy in texture to dense and chewy.
Bolani Bolani is a vegan flat-bread from Afghanistan, baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks. Bolani originates strictly from Afghanistan. It is vegan and very low-calorie. It is usually served as an appetiser, side-dish, or main dish.
Roll Short, oblong, served usually before or with meals, often with butter.
Breadstick A dry bread formed into sticks, served as an appetiser.
Brioche Brioche is a highly enriched French pastry, whose high egg and butter content give it a rich and tender crumb. It is “light and slightly puffy, more or less fine, according to the proportion of butter and eggs”. It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.
Challah Braided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for Shabbat.
Chapati Chapatis are one of the most common forms in which wheat, the staple of northern South Asia, is consumed. Chapati is a form of roti or rotta (bread). The words are often used interchangeably. While roti or rotta refers to any flat unleavened bread, chapati is a roti made of whole wheat flour and cooked on a tava (flat skillet).
Chickpea bread .
Christmas wafer Christmas wafers are usually embossed with images of Christian figures, such as Jesus or Virgin Mary.
These sweet breads are eaten at Christmas in Greece. Zakynthian Christopsomo or Christmas bread has been compared to the Italian “panettone”, which it also resembles in appearance. The Ithacan kouloura is made of the same dough but in the shape of a large ring.
Ciabatta Loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle.
Colomba Pasquale Easter Dove in English, is dove shaped and covered with icing sugar and almonds, to be eaten at Easter in celebration; more properly viewed as a cake, not a bread.
Coppia Ferrarese Twisted in shape. Made with flour, lard, olive oil, and malt.
Cornbread Can be baked or fried, has a golden appearance, usually has a moist interior.
Cottage loaf Name refers mostly to shape of loaf not consistency, loaves are made when larger and smaller roughly spherical balls are squashed together, forming a cottage shape.
CrêpeExtremely thin pancakes, can be stuffed with cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, artichoke, or meat products.In Canada, they are often filled with fruit and consumed as a breakfast dish.
Crisp bread Very dry, traditionally consists of wholemeal rye flour, salt, and water.
Croissant A buttery horn- or crescent-shaped pastry, made from a rolled triangle, sometimes filled with cheese or chocolate.
Crumpets are a delicious breakfast addition and are also an easy snack meal. In comparison to bread, crumpets have a more substantial texture and are delicious when the air holes fill up with melting butter, margarine or other topping.
Cuban bread A fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list.
Curry bread Some Japanese curry is wrapped in a piece of dough, which is coated in flaky bread crumbs, and deep fried usually, or baked.
Damper Made of a wheat flour, traditionally baked in the coals of a campfire; iconic Australian dish.
Dampfnudel Usually dense and moist with a white top surface.
Dinkelbrot Made of 90% spelt flour or coarse meal.
DoughnutA doughnut or donut is a type of fried dough confectionery or dessert food. Doughnuts are popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets.
Dosa Dosa or Dosé or Dosai is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as being popular in Sri Lanka. Dosa is also popular in Malaysia and Singapore, where the name Thosai is more common, and in Myanmar as Toshay.
Farl Made by spreading dough on a griddle or skillet in a rough circular shape, then cutting it into four equal pieces and cooking.
Filone Similar to French baguette.
FlatbreadA flatbread is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened — made without yeast or sourdough culture — although some flatbread is made with yeast, such as pita bread.
These rolls are incredibly soft and airy using a simple technique involving a roux “starter,” known as tangzhong. The tangzhong is mixed into the final dough, producing a wonderfully tender bread roll.
Johnnycake Fried gruel made of yellow or white cornmeal, mixed with salt, hot water or milk; sometimes sweetened; probable origin:Native Americans.
Ka’ak Ka’ak can refer to a bread commonly consumed throughout the Near East that is made in a large ring-shape and is covered with sesame seeds. Fermented chickpeas (known as hummus in Arabic) are used as a leavening agent. Widely sold by street vendors, it is usually eaten as a snack or for breakfast with za’atar. In East Jerusalem, it’s sometimes served alongside oven-baked eggs and falafel. Palestinians from Hebron to Jenin consider Jerusalem ka’ak to be a unique specialty good, and those from the city or visiting there often buy several loaves to give to others outside the city as a gift.
Kenyér Common Thai street food, resemble tacos made of rice flour, usually first topped or filled with coconut cream, then sweet or savory toppings: shredded coconut, strips of fried eggs or egg yolks, chopped scallions.
Khanom bueang Common Thai street food, resemble tacos made of rice flour, usually first topped or filled with coconut cream, then sweet or savory toppings: shredded coconut, strips of fried eggs or egg yolks, chopped scallions.
Khobz dyal Zraa’ – Moroccan Wheat BreadMoroccans who make bread at home are very inclined to use a mix of flours. This recipe calls for half whole wheat and half white flour, which yields a rich flavour and light texture.
Khubz Arabi – Freedom BreadKhubz, khoubz or khobz, an Arabic word for freedom bread, but usually used by non-Arabic speakers to refer to a flatbread that forms a staple of the local diet in Arabic-speaking countries from the Arabian Peninsula to Morocco.
Kulcha Made of Maida flour dough, mashed potatoes, onion (optional), lots of spices, rolled into flat round shape, baked until golden brown, usually rubbed with butter, eaten with spicy chickpea curry.
Lagana Special kind of azyme bread, baked only on Clean Monday, the first day of Lent.
Lahmacun – Flat Bread with Lamb and TomatoesTurkish Lahmacun is a baked flatbread topped with minced meat, onions, tomatoes, peppers and spices served with a side of parsley and a lemon wedge that add a hint of freshness.
Lahoh Spongy, pancake-like, dough of plain flour, self-raising flour, warm water, yeast, pinch of salt.
Laobing Unleavened, sometimes called a Chinese pancake, very like Indian chapati, can be size of large pizza, about one centimeter thick, doughy and chewy texture, made by pan frying thick unleavened batter made of salt, flour, water.
Laufabrauð Round, very thin flat cakes, diameter about 15–20 cm (6-8 inches), decorated with leaf-like, geometric patterns, then fried briefly in hot fat.
Lavash Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven. While quite flexible when fresh, lavash dries out quickly and becomes brittle and hard. The soft form is easier to use when making wrap sandwiches; however, the dry form can be used for long-term storage (almost one year) and is used instead of leavened bread in Eucharist traditions by the Armenian Apostolic Church. In villages in Armenia, the dried lavash is stacked high in layers to be used later, and when the time comes to rehydrate the bread, it is sprinkled with water to make it softer again.
Lefse Soft, made of potato, milk or cream (or sometimes lard), flour, cooked on a griddle.
Luchi Made of wheat flour typical of Oriya, Assamese and Bengali cuisine, dough is made by mixing fine maida flour with water and spoonful of ghee, then divided in small balls, flattened by rolling-pin, individually deep-fried in cooking oil or ghee, 4-5 inches diameter, usually served with curries or gravies.
Malooga Pizza-like dough (flour, water, yeast, salt) kneaded well, risen, cut to large rounds, stretched, repeatedly warm ghee spread on dough as it is folded, round is stretched into flat round form, baked in tandoor-like oven.
Mantou Steamed, made of white flour, often slightly sweetened.
La marraqueta is probably the most popular bread in Chile. Marraquetas are crusty rolls made with flour, water, yeast and salt, similar to French bread. Marraquetas are known for their distinctive shape which allows them to be easily divided into four parts.
Massa Sovada Round, made with milk, sugar or honey, subtly sweet lightly textured loaf, traditionally made for Christmas and Easter (when hard boiled eggs often baked in) times, today made year round.
Matzo Unleavened, used in Judaism mainly during Passover.
Melonpan Made of enriched dough covered in thin layer of crispy cookie dough.
Michetta Also known as rosetta, it has a hollow, bulging shape.
Monkey bread Also termed African coffee cake, golden crown, pinch-me cake and bubbleloaf; is a sticky, gooey pastry served as a breakfast treat.
Muffin Small, round, thin, usually dusted with cornmeal and served split horizontally, toasted, buttered, eaten as a snack alone or part of meal, usually breakfast or, in UK and Ireland, early-evening tea.
Muffuletta Bread Making your own is the best way of getting the authentic taste and texture. This is actually a very easy bread recipe. The object is a nice crisp crust and a light centre – you don’t want a real chewy, hearty bread for a Muffuletta sandwich.
NaanNaan bread is a yeast-raised East Indian flat bread with a delicious chewy texture, traditionally cooked in a clay oven or tandoor. Try making your own deliciously doughy naans using this fabulous recipe.
Nan-e Afghani – Afghan BreadThese small oval breads are baked in a tandoor, the stove of the region — sometimes buried in the ground as it is in India. The Afghan oven is above ground and is made of rounded bricks, which are heated. Nan are shaped and slapped and stuck on the hot bricks for fast baking.
Obi Non FlatbreadObi non, or Lepyoshka, is a kind of flatbread pastry in Afghan and Uzbek cuisine. They are shaped like a disc and thicker than naan. Obi non are baked in special hand-built clay ovens called tandyr.
Pan de Pascua Sweet spongy, with ginger, honey, candied fruits, raisins, nuts, traditionally eaten around Eastertime.
Panbrioche Similar tobrioche.
Pancake A pancake is a thin, flat, round cake prepared from a batter and cooked on a hot griddle or frying pan. In Britain it is made without a raising agent, and is similar to a crêpe. In America, a raising agent is used (typically baking powder). The American pancake is similar to a Scotch pancake or drop scone.
Pandesal A rounded bread made of flour, eggs, yeast, sugar, and salt.
Pandoro Traditional sweet yeast loaf, most popular around Christmas and New Year, typically Veronese, usually shaped like a frustum with 8 pointed-star section, often served dusted with vanilla scented icing sugar made to resemble the snowy peaks of winter Italian Alps.
Pane carasau Traditional flatbread, thin, crisp, usually in form of a dish half a meter wide, made by taking baked Flatbread, splitting it in two sheets that are re-baked, recipe is ancient for shepherds who used to stay far from home for months, can last up to one year if kept dry.
Pane di Altamura Made from durum flour, often odd in shape.
Pane ticinese White, distinguished by its shape and softness, made of several small sub-loaves or -rolls to be broken off by hand, and by oil added to dough which makes it soft.
Panettone Fluffy, base round, octagon or star section, takes days to make to cure acidic dough like sourdough, contains candied citrus, raisins, sliced vertically, served with sweet hot beverages or wine, made Christmas, New Year.
Papadum Thin, crisp cracker-like, served with meal, as appetizer, as final item in meal, or as snack, eaten with various toppings: chopped onions, chutney, other dips and condiments.
Paratha It is one of the most popular unleavened flat-breads in Indian cuisine, Pakistani cuisine and Bengali cuisine and is made by pan frying whole-wheat dough on a tava. The paratha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha. Parathas are usually stuffed with vegetables such as boiled potatoes, leaf vegetables, radishes or cauliflower and/or paneer (South Asian cheese). A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top, with chutney, with pickles and yogurt, or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea, often dipping the paratha into the tea.
Parotta A parotta, porotta or barotta, is a common layered flat bread of Southern India and Bengal. This is not to be confused with the North Indian Paratha. Parottas are usually available in restaurants and road side shops across Tamil Nadu, Kerala, Karnataka, and the Middle East introduced by the South Indians. It is also served in marriage and religious festival and feasts. It is prepared with maida, egg and oil/ghee by beating the mixture into thin layers and later forming a round bread with the thin layers.
Penia Made from sugar, butter, eggs, anise seeds and lemons.
Phulka Unleavened, made from stone ground wholemeal flour, traditionally named atta flour.
Piadina Thin, usually made in Romagna region with white flour, lard or olive oil, salt, water, dough traditionally cooked on terracotta dish, today flat pans or electric griddles are more common.
PideA delicious, healthy alternative to ciabatta, panini or traditional sandwich loaf, our light and versatile Turkish Flatbread, topped with nigella and sesame seeds, will change the way create bread and sandwiches.
Pineapple Bun – Polo Bun Pineapple buns (or buo luo bao / ??? in Cantonese) are a popular bun in Hong Kong. If you have been to Chinatown and have tried authentic Cantonese dim sum, you will probably know pineapple buns.
Pita Pita or pitta is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent in Cyprus, Greece, the Balkans, the Levant, Armenia, Turkey, and parts of the Indian Subcontinent. The “pocket” in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle.
PizzaFrom our pizza recipe collection you can choose an easy and cheesy Margherita Pizza to a tasty Seafood Marinara Pizza or something with a mix of vegetables and meat like the Lamb Pizza with Salsa and Tzatziki – we’ve got your dinner covered.
Poffertjes – Pancake PuffsPoffertjes are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. Unlike pancakes, they have a light, spongy texture. Typically, poffertjes are served with icing sugar and butter.
Pogacha BreadPogacha is a white bread claimed by Serbians, Croatians and Macedonians. It is similar to Italian Vienna bread in texture and flavour and there are as many recipes for it as there are shapes. This one-rise recipe produces a round loaf.
Poppy Seed BagelsA bagel is a bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked.
Potato Bread In Ireland, potato bread is also known as potato farl. No Irish breakfast would ever be complete without a piece or two of potato bread. Today in Ireland you can sometimes find it made with the addition of a handful of finely chopped spring onions thrown into the mixture this effectively makes the potato bread into “Champ” or “Poundies” bread
Potbrood Produced in a cast iron pot covered with wood coals, ther are a wide range of flavours but is often made with wheat flour and sweetcorn.
Pretzel An Alemannic knot-shaped bread, sometimes soft, sometimes hard, sometimes sweet, sometimes salty.
Proja Small muffins or loaves of cornbread, was popular in times of widespread poverty, now is a common everyday meal.
Puftaloon Made from flour, salt, butter, milk, traditionally fried in animal fat, popular with children in winter.
Pumpernickel Very heavy, dense, slightly sweet dark pure rye traditionally made with coarsely ground flour, now often made with mixed flour and whole grain berries.
PuriPuri (also poori or boori) is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji.
Quick Bread Quick bread is a type of bread which is leavened with leavening agents other than yeast. Quick breads include many cakes, brownies and cookies, as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.
Rice bread Made from rice flour.
Rugbrød Made of rye and wheat flour or up to 1/3 whole rye grains may have whole seeds, usual sourdough base, low fat, no oil or flavouring but salt, high fibre, little or no sugar, usually long brown rectangle.
Rumali Roti .
Rye bread Made of various fractions of rye grain flour, colour light to dark via flour used and if colors added, usually denser and higher fibre than many common breads, darker colour, stronger flavour.
Sacramental bread General term, used in Christian Eucharist ritual.
A saffron bun, Cornish tea treat bun or revel bun, Swedish lussebulle or lussekatt, Norwegian lussekatt, is a rich, spiced yeast-leavened sweet bun that is flavoured with saffron and cinnamon or nutmeg and contains currants similar to a teacake.
Scali Bread is an Italian style of bread made predominantly in the Boston, Massachusetts area. It is a braided loaf that is covered in sesame seeds. It was originally made by the Scali family of Boston, and is now a regional specialty.
Scone Small quick bread usually made of wheat, barley or oatmeal, baking powder leavening.
Sgabeo Cut into strips, fried and salted.
Shirmal Saffron-flavoured traditional flatbread, usually made with milk instead of water.
Soda breadQuick and simple to make, freshly baked soda bread has a delicious flavour. Try our easy soda bread recipe for when you want bread in a hurry. In Ireland, “plain” soda bread is as likely to be eaten as an accompaniment to a main meal (to soak up the gravy) as it’s likely to appear at breakfast.
SopaipillaA sopaipilla is traditionally made from leavened wheat dough (or a mixture of wheat flour and masa harina) to which some shortening or butter is added. After being allowed to rise, the dough is rolled into a sheet that is then cut into circular, square or triangular shapes. The shapes are 8-10 cm in size for the longest dimension (if intended for a dessert) or 15-20 cm (if intended to be stuffed for a main course). The shapes are then deep-fried in oil, sometimes after allowing them to rise further before frying: the frying causes the shapes to puff up, ideally forming a hollow pocket in the centre.
Sourdough BreadSourdough is a bread product made by a long fermentation of dough using naturally occurring yeasts and lactobacilli. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.
Speckendick A rye pancake made between two iron plates, filled with lard or bacon, dried sausage and a little syrup .
Taboon BreadTaboon is a wrap used in many cuisines. This type of flatbread is traditionally baked in a Tabun oven and eaten with different fillings.
Taftan Leavened flour bread with saffron and small amount of cardamom powder baked in a clay oven.
Taiyaki Taiyaki ( literally “baked sea bream” ) is a Japanese fish-shaped cake. The most common filling is red bean paste that is made from sweetened azuki beans. Other common fillings may be custard, chocolate, or cheese. Some shops even sell taiyaki with okonomiyaki, gyoza filling, or a sausage inside. Taiyaki is made using regular pancake or waffle batter. The batter is poured into a fish-shaped mould for each side. The filling is then put on one side and the mould is closed. It is then cooked on both sides until golden brown.
Tandoor bread .
Teacake Any kind of cake that is sturdy enough to be picked up with the fingers.
Tiger bread Rice paste bread made with sesame oil and with a pattern baked into the top made by painting rice paste onto the surface prior to baking. The paste dries and cracks during the baking process, creating a two-colour effect similar to a tiger’s markings, hence the name.
Tortas Fritas – Argentinian and Uruguayan Fry BreadTortas fritas are quick to make and a great treat for weekend mornings as well. In Argentina and Uruguay, tortas fritas are often served with dulce de leche or jam. They are normally fried in lard, but you can substitute vegetable shortening.
Tsoureki A sweet bread formed of braided strands of dough and may also be savoury.
Tunnbröd Soft (used as wrap for other food), or crisp (used with fermented herring), many variants depending on type of grain (any mix of wheat, barley, rye), leavening agent (or lack), and rolling pin.
Vánocka A bread baked traditionally at Christmastime. It is rich in eggs and butter, making it similar to brioche. Lemon rind and nutmeg add colour and flavour; the dough can also contain raisins and almonds, and is braided like challah.
Vienna bread A type of bread that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process in part used high milling of Hungarian grain, cereal press-yeast for leavening, and care and thought in the production process.
White bread Bread made from wheat flour from which the bran and the germ have been removed through a process known as milling.
Whole wheat bread A type of bread that is made using flour which is partly or entirely made from whole or almost whole wheat grains, see whole wheat flour and whole grain.
You Tiao, or You Zha Gui, is breadsticks fried in pairs (two sticks stuck together). Cut it into small chunks or just eat it as it is, this simple breadstick is one of the most versatile and widely-consumed Chinese food.
Yufka Thin, round, unleavened, similar to lavash, about 40–50 cm wide, usually made of wheat flour, water, table salt, has low moisture content, depending on how low this is, a long shelf life.
Zopf Zopf or Züpfe is a type of Swiss bread made from white flour, milk, eggs, butter and yeast. The dough is brushed with egg yolk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. A variant from Swabia is known as a Hefekranz (also: Hefezopf), and is distinguished from the Swiss Zopf in being sweet.
Zwieback A type of crisp, sweetened bread, made with eggs and baked twice. It is sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast.
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