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Name↕ | Image↕ | Type↕ | Origin↕ | Description (including main ingredients and notable aspects)↕ |
|---|---|---|---|---|
Anadama bread | Yeast bread | United States (New England) | A sweet, cornmeal- and molasses-based bread. | |
Anpan | Sweet bun | Japan | Filled, usually with red bean paste, or with white beans, sesame, or chestnut. | |
Appam "hoppers" | Varies widely | IndiaIndonesiaSri Lanka | Bowl-shaped thin pancakes, made of fermented rice flour, shaped via cooking utensil, neutral taste, served usually with spicy condiment or curry, for breakfast or dinner. | |
Apple bread | Wheat germ bread | Taiwan | Made from wheat germ and eggs, some with apple fillings | |
Arboud | Unleavened | Jordan | Unleavened bread made from flour, water and salt, baked in the embers of a fire. Traditional among Arab Bedouin | |
Arepa | Cornbread | South America (Northern) | Dish made of ground corn dough or cooked cornmeal, similar to Mesoamerican tortilla and Salvadoran pupusa. | |
Baba | Various thick, round breads | China (Northwestern Yunnan, Naxi people) | Round, thick bread, often with various sweet or savoury fillings. | |
Babka | Yeast bread | Poland, Ukraine | Sweet, braided bread popular among the Jewish diaspora. | |
Bagel | Yeast bread | Ashkenazi Jewish | Ring-shaped, usually with a dense, chewy interior; usually topped with sesame or poppy seeds baked into the surface. May be boiled in lye. | |
Baghrir Beghrir, ghrayef, mchahda | Pancake | Maghreb (Algeria, Morocco and Tunisia) | Pancake consumed in Algeria, Morocco and Tunisia. They are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). | |
BaguetteFrench stick, French bread | Yeast bread | France | Thin elongated loaf, made of water, flour, yeast, and salt, instantly recognizable by slits cut in top surface before baking to allow gas expansion. Can be cut to resemble the shape of wheat and called Pain d'épi. | |
Bakarkhani | Flatbread | South Asia & Middle East | Thick, sweet or spicy flatbread made of Dough, ghee, milk, sugar. Mostly consumed as snacks and also in iftar. | |
Balep korkun | Flatbread | Tibet (Central) | Round, flat, easy to make, made of barley flour, water, baking powder, cooked in frying pan; Balep Korkun is a type of bannock. | |
Bammy | Flatbread | Jamaica | A bread of cassava, baked on a griddle. | |
Banana bread | Quick bread | United States | Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads. | |
Bánh mì | Yeast bread | Vietnam | A variant of the French baguette, a Vietnamese baguette has a thin crust and white, airy crumb. It may consist of both wheat flour and rice flour. | |
Bannock | Quick bread | Great Britain & Ireland | Modern types are made with baking soda or baking powder as leavening agent, giving a light, airy texture. May be baked or fried. Some Native American peoples in North America prepare their own versions of bannock. | |
Bara brith | Fruit bread | United Kingdom (Wales) | Sometimes termed "speckled bread", raisins, currants and candied peel are added to dough. | |
Barbari bread | Flatbread | IranAfghanistan (Northwestern) | Invented by the Barbar tribes of Iran and Northern Afghanistan. | |
Barmbrack | Quick bread | Ireland | Sweeter than sandwich bread, but less rich than cake, contains sultanas and raisins to add texture. | |
Barm cake | Yeast bread | United Kingdom (England, Lancashire) | Soft sweet roll. Derived from ancient pre-Roman leavening process using barm. Pictured is barm cake with black pudding and melted butter. | |
BastoneItalian stick, cane, staff | Yeast bread | Italy | Shorter and thicker than a French baguette. Sometimes with sesame seed garnish. | |
Bazin | Flatbread | Libya | Prepared with barley, water and salt. | |
Bazlama | Flatbread | Turkey | Flat and circular, average thickness of 2 cm, usually eaten fresh. | |
Beer bread | Quick or yeast bread | Germany | Made with regular beer or other types such as stout or dark beer. | |
Bhakri | Flatbread | IndiaPakistan | Usually grayish in colour, made of cereals and thus high in protein and fibre like Jowar, Bajra or Maize. | |
Bialy | Yeast bread | Poland | Similar to a bagel, but instead of a hole it has only a dimple on top, which is filled with a bit of butter and diced onion or garlic. Known as a cebularz in Poland. | |
Bibingka | Rice cake | Philippines | A type of rice cake baked in clay pot. Often with toppings of butter, salted duck egg, muscovado sugar, grated cheese and desiccated coconut. | |
Bing | Flatbread | China | Similar to a Mexican tortilla, only much thicker; usually cooked on a griddle. | |
Biscotti | Biscuit | Italy | Italian almond biscuits that are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. | |
Biscuit | Quick bread although sometimes made with yeast | United States, Canada | This refers to the North American quick bread, generally light and fluffy (similar to a scone). Elsewhere the term biscuit means a small baked product that would be called either a "cookie" or a "cracker" in the United States and most of English-speaking Canada. | |
Black bread | Rye | Russia | Made of rye grain, usually dark colored and high fiber, ranges from crispy in texture to dense and chewy. | |
Blaa | Bun | Ireland | Doughy, white bread bun (roll) specialty; particularly associated with Waterford, Ireland. Currently made in Waterford and County Kilkenny, and was historically made in Wexford. | |
Bolani | Flatbread | Afghanistan | Has a very thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks. | |
Bolillo | Yeast bread or Sourdough | Mexico | A savoury bread commonly found in Mexico and Central America. It is a variation of the baguette, shorter in length (roughly 15 centimeters), with a crunchy crust and a soft inside known as migajón. | |
Bolo do caco | Flatbread | Portugal (Madeira) | A circular flatbread made with sweet potatoes. | |
Borlengo | Pancake | Italy | A thin crepe now made with milk, eggs (sometimes omitted), flour and salt. Originally a food eaten by the poor and made with flour and water. | |
Borodinsky | Sourdough | Russia | A dark brown sourdough rye bread, traditionally sweetened with molasses and flavored with coriander and caraway seeds. | |
Boule | Yeast bread | France Belgium Monaco | From the French for "ball". | |
Bread roll | Bun | Europe | Short, oblong or round, served usually before or with meals, often with butter. |
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