Bread Varieties – List of

This is a list of different types of bread with images, a brief excerpt, and links to the recipes

[su_panel shadow=”0px 2px 10px #c1efee”]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. [/su_panel]
[su_heading style=”modern-2-blue” size=”18″ align=”left” margin=”10″]Names information and descriptions of different types of bread with recipes[/su_heading]

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Aish Merahrah
Aish Merahrah Egyptian Fenugreek Corn Bread

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.

[su_button url=”https://aussietaste.com.au/middle-eastern-cuisine/egyptian-cuisine/aish-merahrah/” style=”glass” color=”#ffffff” icon=”icon: cutlery” icon_color=”#ffffff” text_shadow=”2px 2px 2px #000000″]View Aish Merahrah Recipe[/su_button]

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Ajdov Kruh
Ajdov Kruh Buckwheat Bread

Ajdov Kruh is a type of bread that is consumed mainly in central Slovenia. The ingredients are Buckwheat flour, water, potato, yeast, salt.

[su_button url=”https://aussietaste.com.au/bread/buckwheat-bread-ajdov-kruh/” style=”glass” color=”#ffffff” icon=”icon: cutlery” icon_color=”#ffffff” text_shadow=”2px 2px 2px #000000″]View Ajdov Kruh Recipe[/su_button]

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Aloo Paratha
(Potato Stuffed Paratha)

Aloo Paratha Potato Stuffed Paratha

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.

[su_button url=”https://aussietaste.com.au/vegetables/potato/aloo-paratha-potato-stuffed-paratha/” style=”glass” color=”#ffffff” icon=”icon: cutlery” icon_color=”#ffffff” text_shadow=”2px 2px 2px #000000″]View Aloo Paratha – Potato Stuffed Paratha Recipe[/su_button]

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Anadama Bread
Anadama Bread

Anadama bread is a traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour.

[su_button url=”https://aussietaste.com.au/bread/anadama-bread/” style=”glass” color=”#ffffff” icon=”icon: cutlery” icon_color=”#ffffff” text_shadow=”2px 2px 2px #000000″]View Anadama Bread Recipe[/su_button]

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Anpan
Anpan Japanese Sweet Roll

Anpan is a Japanese sweet roll most commonly filled with red bean paste. Anpan can also be prepared with other fillings, including white beans (shiro-an), sesame (goma-an) and chestnut (kuri-an).

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Appam
Appam

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.

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Apam Balik
(Malaysian Peanut Pancake)

Apam Balik Malaysian Peanut Pancakes

Apam balik is a type of pancake from Malaysia. Apam Balik is usually sold at specialist roadside stalls throughout Malaysia. The texture of Apam Balik is akin to a crispier form of crumpets.

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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Babka
Traditional types usually contain some sort of fruit filling, and are glazed with fruit flavoured icing; some contain chocolate or cheese filling.
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Bagel
Poppy Seed Bagels

Ring shaped, usually with a dense, chewy interior; usually topped with sesame or poppy seeds baked into the surface.[su_recipebutton]

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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Bammy Made by frying a mix of cassava root and salt in coconut oil, dipped in coconut milk and then refried.
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[su_panel shadow=”0px 2px 10px #868686″]Banana bread Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads.
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[su_panel shadow=”0px 2px 10px #868686″]Bannock Modern types are made with baking soda or baking powder as leavening agent, giving a light, airy texture.
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[su_panel shadow=”0px 2px 10px #868686″]Bara Brith Sometimes termed ‘speckled bread’,raisins,currants and candied peel are added to dough.
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[su_panel shadow=”0px 2px 10px #868686″]Barbari Bread This 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.
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[su_panel shadow=”0px 2px 10px #868686″]Barmbrack Usually 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.
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Bath Buns
Bath Buns

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.

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Bazlama -Turkish Flatbread
Bazlama -Turkish Flatbread

A single-layered, flat, circular and leavened bread with a creamy yellow colour, found in Turkey. It has an average thickness of 2 cm and diameters ranging from 10 to 25 cm.[su_recipebutton]

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Beer Bread
Beer Bread

Beer bread can be a simple quick bread or a yeast bread flavoured with beer. Both beer and bread have a common creation process: yeast is used to turn sugars into carbon dioxide and alcohol.

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[su_panel shadow=”0px 2px 10px #868686″]Bhakri Usually grayish in color, made of cereals and thus high in protein and fibre.
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[su_panel shadow=”0px 2px 10px #868686″]Bhatoora Very chewy bread made by flattened dough being fried until it puffs into a light brown fluffy form.
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[su_panel shadow=”0px 2px 10px #868686″]Bing Bing 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.
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[su_panel shadow=”0px 2px 10px #868686″]Biscuit In Europe, biscuits are crisp and dry; in North America, biscuits are light and fluffy.
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[su_panel shadow=”0px 2px 10px #868686″]Black bread Made of rye grain, usually dark colored and high fibre, ranges from crispy in texture to dense and chewy.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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Bolillos – Mexican Crusty Rolls
Bolillos - Mexican Crusty Rolls

A bolillo or pan francés (meaning “French bread”) is a type of savoury bread traditionally made in Mexico. It is a variation of the baguette, but shorter in length and is often baked in a stone oven.

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[su_panel shadow=”0px 2px 10px #868686″]Borodinsky Made with rye flour
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[su_panel shadow=”0px 2px 10px #868686″]Boule From the French for “ball”.
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[su_panel shadow=”0px 2px 10px #868686″]Roll Short, oblong, served usually before or with meals, often with butter.
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[su_panel shadow=”0px 2px 10px #868686″]Breadstick A dry bread formed into sticks, served as an appetiser.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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Broa – Portuguese Corn Bread
Broa

This yeast bread has the rustic flavour and texture that suitably accompanies soups, especially caldo verde, the Portuguese green soup made with tender collard greens, potatoes, and chouriço sausages.[su_recipebutton]

[su_button url=”https://aussietaste.com.au/bread/broa-portuguese-corn-bread/” style=”glass” color=”#ffffff” icon=”icon: cutlery” icon_color=”#ffffff” text_shadow=”2px 2px 2px #000000″]View Broa – Portuguese Corn Bread Recipe[/su_button]

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[su_panel shadow=”0px 2px 10px #868686″]Brown bread Made of a significant amount of whole grain flour, usually rye or wheat; sometimes made with molasses or coffee. Also known as”wholemeal bread”.
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[su_panel shadow=”0px 2px 10px #868686″]Bublik Similar to a bagel. See Sushki.
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[su_panel shadow=”0px 2px 10px #868686″]Bun Small, dome-shaped roll, of sweet bread, or savory bread commonly used in sandwiches.
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[su_panel shadow=”0px 2px 10px #868686″]Cesnica Baked during Christmas season with a solid silver coin in the dough for good luck; the family member whose bread piece contains the coin is viewed as the most fortunate for that year.
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Chai Banana Bread
Chai Banana Bread

The delicious spices of Chai tea work really well together and are a good contrast with the sweetness of the banana in this melt-in-your-mouth loaf of Chai Banana Bread.[su_recipebutton]

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[su_panel shadow=”0px 2px 10px #868686″]Challah Braided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for Shabbat.
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[su_panel shadow=”0px 2px 10px #868686″]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).
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[su_panel shadow=”0px 2px 10px #868686″]Chickpea bread .
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[su_panel shadow=”0px 2px 10px #868686″]Christmas wafer Christmas wafers are usually embossed with images of Christian figures, such as Jesus or Virgin Mary.
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Christopsomo
Christopsomo - Greek Christmas Spice Bread

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.[su_recipebutton]

[su_button url=”https://aussietaste.com.au/bread/christopsomo-greek-christmas-spice-bread/” style=”glass” color=”#ffffff” icon=”icon: cutlery” icon_color=”#ffffff” text_shadow=”2px 2px 2px #000000″]View Christopsomo Recipe[/su_button]

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[su_panel shadow=”0px 2px 10px #868686″]Ciabatta Loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Coppia Ferrarese Twisted in shape. Made with flour, lard, olive oil, and malt.
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[su_panel shadow=”0px 2px 10px #868686″]Cornbread Can be baked or fried, has a golden appearance, usually has a moist interior.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Crêpe Extremely 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.
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[su_panel shadow=”0px 2px 10px #868686″]Crisp bread Very dry, traditionally consists of wholemeal rye flour, salt, and water.
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[su_panel shadow=”0px 2px 10px #868686″]Croissant A buttery horn- or crescent-shaped pastry, made from a rolled triangle, sometimes filled with cheese or chocolate.
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Crumpets
Old-Fashioned-Home-Made-English-Crumpets

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.

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[su_panel shadow=”0px 2px 10px #868686″]Cuban bread A fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Damper Made of a wheat flour, traditionally baked in the coals of a campfire; iconic Australian dish.
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[su_panel shadow=”0px 2px 10px #868686″]Dampfnudel Usually dense and moist with a white top surface.
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[su_panel shadow=”0px 2px 10px #868686″]Dinkelbrot Made of 90% spelt flour or coarse meal.
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[su_panel shadow=”0px 2px 10px #868686″]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.

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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Farl Made by spreading dough on a griddle or skillet in a rough circular shape, then cutting it into four equal pieces and cooking.
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[su_panel shadow=”0px 2px 10px #868686″]Filone Similar to French baguette.
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[su_panel shadow=”0px 2px 10px #868686″]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.

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[su_panel shadow=”0px 2px 10px #868686″]Flatbrød Traditional food, currently usually eaten with fish, salted meats and soups.
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[su_panel shadow=”0px 2px 10px #868686″]Flatkaka Soft, round, thin and dark with a characteristic pattern from the frying pan; traditionally fried in small, heavy cast iron frying pans.
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[su_panel shadow=”0px 2px 10px #868686″]Focaccia Often punctured with a knife to relieve surface bubbling, or dotted.
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[su_panel shadow=”0px 2px 10px #868686″]Fougasse Some versions are sculpted or slashed into a pattern resembling an ear of wheat.
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[su_panel shadow=”0px 2px 10px #868686″]Green onion pancake General term.
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Gugelhupf
Gugelhupf

Soft yeast dough containing raisins, almonds and Kirschwasser cherry brandy, some also with candied fruits, nuts; some filled, often with a layer of sweetened ground poppy seeds.[su_recipebutton]

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[su_panel shadow=”0px 2px 10px #868686″]Haardstoet(hardebrood) A dry white flat bread, consisting of two layers, each as thick as an American pancake, that are connected at the dents.
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[su_panel shadow=”0px 2px 10px #868686″]Hallulla Round, baked with butter, used for Chilean aliados: cheese and ham sandwich.
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[su_panel shadow=”0px 2px 10px #868686″]Hardtack A simple type of cracker or biscuit, made from flour, water, and sometimes salt.
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[su_panel shadow=”0px 2px 10px #868686″]Himbasha Celebratory, slightly sweet, often served at special occasions, several varieties, most distinctive flavouring is ground cardamom seeds.
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[su_panel shadow=”0px 2px 10px #868686″]Hoecake See Johnny cake.
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[su_panel shadow=”0px 2px 10px #868686″]Hojaldras PanameñasTraditional Panamanian breakfast cuisine and are basically the Panamanian equivalent of fried dough. Hojaldre are delicious with anything from a fried egg to cheese slices on top.

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Hokkaido Milk Bread
Hokkaido Milk 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.

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Hot Cross Buns
hot cross buns

The traditional sticky glazed spiced fruit buns with a sweet icing cross are easier to make than you realise.[su_recipebutton]

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[su_panel shadow=”0px 2px 10px #868686″]Hushpuppy Deep fried or baked corn dough balls.
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[su_panel shadow=”0px 2px 10px #868686″]Indian BreadIndian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.

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[su_panel shadow=”0px 2px 10px #868686″]InjeraInjera, sometimes transliterated enjera; is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea.

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[su_panel shadow=”0px 2px 10px #868686″]Johnnycake Fried gruel made of yellow or white cornmeal, mixed with salt, hot water or milk; sometimes sweetened; probable origin:Native Americans.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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.

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[su_panel shadow=”0px 2px 10px #868686″]Khobz Mzaweq – Moroccan Bread with Sesame and Nigella SeedsThis Moroccan bread (khobz) is flavoured with semolina, sesame and nigella seeds. The top is scored with a design, brushed with an egg yolk wash and then dusted with more seeds and – hence its name, khobz mzaweq (decorated bread).

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[su_panel shadow=”0px 2px 10px #868686″]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.

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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Lagana Special kind of azyme bread, baked only on Clean Monday, the first day of Lent.
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[su_panel shadow=”0px 2px 10px #868686″]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.

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[su_panel shadow=”0px 2px 10px #868686″]Lahoh Spongy, pancake-like, dough of plain flour, self-raising flour, warm water, yeast, pinch of salt.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Lavash
LavashTraditionally 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.[su_recipebutton]

[su_button url=”https://aussietaste.com.au/middle-eastern-cuisine/lavash/” style=”glass” color=”#ffffff” icon=”icon: cutlery” icon_color=”#ffffff” text_shadow=”2px 2px 2px #000000″]View Lavash Recipe[/su_button]

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[su_panel shadow=”0px 2px 10px #868686″]Lefse Soft, made of potato, milk or cream (or sometimes lard), flour, cooked on a griddle.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Mantou Steamed, made of white flour, often slightly sweetened.
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Markook – Saj Bread

Markook Usually large, round, about 2 feet, thin, almost translucent, dough is flattened, kept thin before cooking, baked on domed-convex metal griddle.[su_recipebutton]

[su_button url=”https://aussietaste.com.au/mediterranean-cuisine/saj-bread/” style=”glass” color=”#ffffff” icon=”icon: cutlery” icon_color=”#ffffff” text_shadow=”2px 2px 2px #000000″]View Markook – Saj Bread Recipe[/su_button]

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[su_panel shadow=”0px 2px 10px #868686″]Marraquetas – Chilean French Bread Rolls

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.

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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Matzo Unleavened, used in Judaism mainly during Passover.
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[su_panel shadow=”0px 2px 10px #868686″]Melonpan Made of enriched dough covered in thin layer of crispy cookie dough.
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[su_panel shadow=”0px 2px 10px #868686″]Michetta Also known as rosetta, it has a hollow, bulging shape.
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[su_panel shadow=”0px 2px 10px #868686″]Monkey bread Also termed African coffee cake, golden crown, pinch-me cake and bubbleloaf; is a sticky, gooey pastry served as a breakfast treat.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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.

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[su_panel shadow=”0px 2px 10px #868686″]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.

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[su_panel shadow=”0px 2px 10px #868686″]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.

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[su_panel shadow=”0px 2px 10px #868686″]Ngome Made of millet, water, vegetable oil.
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[su_panel shadow=”0px 2px 10px #868686″]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.

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[su_panel shadow=”0px 2px 10px #868686″]Puran Poli Sweet dessert served for special occasions and festivals, stuffing of boiled chickpea lentils, turmeric, sugar, and spices, cooked on hot griddle, served with ghee and lentil broth soup.
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[su_panel shadow=”0px 2px 10px #868686″]Pain de mie Slightly sweet sandwich-style loaf with a dense crumb.
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[su_panel shadow=”0px 2px 10px #868686″]Pan de Muerto – Bread of the DeadA sweetened soft bread shaped like a bun, often decorated with bone-shaped phalanges pieces.

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[su_panel shadow=”0px 2px 10px #868686″]Pan de Pascua Sweet spongy, with ginger, honey, candied fruits, raisins, nuts, traditionally eaten around Eastertime.
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[su_panel shadow=”0px 2px 10px #868686″]Panbrioche Similar tobrioche.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Pandesal A rounded bread made of flour, eggs, yeast, sugar, and salt.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Pane di Altamura Made from durum flour, often odd in shape.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Panfocaccia Similar tofocaccia.
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Pão de Queijo
Brazilian-Cheese-Bread

Pão de queijo is a small, baked, cheese roll, a popular snack and breakfast food in Brazil.

[su_button url=”https://aussietaste.com.au/snacks/brazilian-cheese-bread-pao-de-queijo/” style=”glass” color=”#ffffff” icon=”icon: cutlery” icon_color=”#ffffff” text_shadow=”2px 2px 2px #000000″]View Pão de Queijo Recipe[/su_button]

 

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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Penia Made from sugar, butter, eggs, anise seeds and lemons.
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[su_panel shadow=”0px 2px 10px #868686″]Phulka Unleavened, made from stone ground wholemeal flour, traditionally named atta flour.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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.

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[su_panel shadow=”0px 2px 10px #868686″]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.

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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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.

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[su_panel shadow=”0px 2px 10px #868686″]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.

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[su_panel shadow=”0px 2px 10px #868686″]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.

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[su_panel shadow=”0px 2px 10px #868686″] 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.

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[su_panel shadow=”0px 2px 10px #868686″]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
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Pretzel An Alemannic knot-shaped bread, sometimes soft, sometimes hard, sometimes sweet, sometimes salty.
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[su_panel shadow=”0px 2px 10px #868686″]Proja Small muffins or loaves of cornbread, was popular in times of widespread poverty, now is a common everyday meal.
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[su_panel shadow=”0px 2px 10px #868686″]Puftaloon Made from flour, salt, butter, milk, traditionally fried in animal fat, popular with children in winter.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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.

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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Rice bread Made from rice flour.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Rumali Roti .
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Sacramental bread General term, used in Christian Eucharist ritual.
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Saint Lucia Saffron Buns
(Lussekatte)

Saint Lucia saffron buns

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.

[su_button url=”https://aussietaste.com.au/european-cuisine/northern-european-cuisines/scandinavian-cuisine/swedish-cuisine/saint-lucia-saffron-buns-lussekatter/” style=”glass” color=”#ffffff” icon=”icon: cutlery” icon_color=”#ffffff” text_shadow=”2px 2px 2px #000000″]View St Lucia Saffron Buns Recipe[/su_button]

 

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[su_panel shadow=”0px 2px 10px #868686″]Salt rising bread Made of wheat flour, starter of liquid (water or milk), either corn, potatoes, or wheat, and some other minor ingredients; result has dense crumb and positive cheese-like flavour.
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[su_panel shadow=”0px 2px 10px #868686″]Sangak Plain, rectangular, or triangular, whole wheat sourdough, usually two types: generic no toppings and costlier topped with poppy or sesame seeds.
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Savoury Cheese Bread
Savoury Cheese Bread

What nicer way to display the red, green and gold colours of Xmas than in a tasty loaf of bread. This easy-to-make baking powder bread goes from start to finish in under an hour.

[su_button url=”https://aussietaste.com.au/bread/savoury-cheese-bread/” style=”glass” color=”#ffffff” icon=”icon: cutlery” icon_color=”#ffffff” text_shadow=”2px 2px 2px #000000″]View Savoury Cheese Bread Recipe[/su_button]

 

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Scali Bread
Scali Bread

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.

[su_button url=”https://aussietaste.com.au/bread/scali-bread/” style=”glass” color=”#ffffff” icon=”icon: cutlery” icon_color=”#ffffff” text_shadow=”2px 2px 2px #000000″]View Scali Bread Recipe[/su_button]

 

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[su_panel shadow=”0px 2px 10px #868686″]Scone Small quick bread usually made of wheat, barley or oatmeal, baking powder leavening.
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[su_panel shadow=”0px 2px 10px #868686″]Sgabeo Cut into strips, fried and salted.
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[su_panel shadow=”0px 2px 10px #868686″]Shirmal Saffron-flavoured traditional flatbread, usually made with milk instead of water.
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[su_panel shadow=”0px 2px 10px #868686″]Soda bread Quick 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.
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[su_panel shadow=”0px 2px 10px #868686″]Sopaipilla A 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.
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[su_panel shadow=”0px 2px 10px #868686″]Sourdough Bread Sourdough 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.
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[su_panel shadow=”0px 2px 10px #868686″]Speckendick A rye pancake made between two iron plates, filled with lard or bacon, dried sausage and a little syrup .
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[su_panel shadow=”0px 2px 10px #868686″]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.

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[su_panel shadow=”0px 2px 10px #868686″]Taftan Leavened flour bread with saffron and small amount of cardamom powder baked in a clay oven.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]Tandoor bread .
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[su_panel shadow=”0px 2px 10px #868686″]Teacake Any kind of cake that is sturdy enough to be picked up with the fingers.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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.

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[su_panel shadow=”0px 2px 10px #868686″]Tortilla General term.
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[su_panel shadow=”0px 2px 10px #868686″]Tsoureki A sweet bread formed of braided strands of dough and may also be savoury.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]White bread Bread made from wheat flour from which the bran and the germ have been removed through a process known as milling.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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You Tiao
You-Tiao-Chinese-Fried-Breadsticks

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.

[su_button url=”https://aussietaste.com.au/bread/you-tiao-chinese-fried-breadsticks/” style=”glass” color=”#ffffff” icon=”icon: cutlery” icon_color=”#ffffff” text_shadow=”2px 2px 2px #000000″]View You Tiao Recipe[/su_button]


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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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.
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[su_panel shadow=”0px 2px 10px #868686″]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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