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Key Characteristics: Dense, chewy, distinctive dark brown crust. Common Uses: Sandwich rolls, serving with mustard, beer accompaniment.

Key Characteristics: Dark, dense, slightly sweet. Common Uses: With smoked fish, strong cheeses, or as a base for canapes.

Key Characteristics: Toasted, nooks and crannies, yeasty. Common Uses: Breakfast sandwiches, served with jam or honey, Eggs Benedict.

Key Characteristics: Thin, soft or crispy, flexible. Common Uses: Wraps, sandwiches, used to scoop up meze.

Key Characteristics: Rustic, moist crumb, made with durum wheat. Common Uses: Italian table bread, toast, bruschetta.

Key Characteristics: Olive oil-rich, thick, dimpled surface. Common Uses: Sandwich bread, pizza base, served with dips.

Key Characteristics: Slightly sweet, made with cornmeal and molasses, dense texture. Common Uses: Serve with soups and stews, toast, breakfast bread.

Key Characteristics: Dense texture, dark color, earthy flavor. Common Uses: Deli sandwiches, toast, pairing with strong cheeses.

Key Characteristics: Sweet, contains dried fruits and nuts, dusted with powdered sugar. Common Uses: Christmas holiday treat, served with coffee or tea, dessert bread.

Key Characteristics: Dark rye bread, sweet-sour taste, coriander flavor. Common Uses: Served with soups or smoked meats, traditional Russian bread.

Key Characteristics: Flat, elongated shape, porous crumb, chewy. Common Uses: Panini, dipping in oil or vinegar, serving with antipasti.

Key Characteristics: Baguette shaped into a wheat stalk, crusty, individual portions. Common Uses: Decorative bread, dinner servings, tearing off individual pieces.

Key Characteristics: Buttery, light, slightly sweet. Common Uses: Bread pudding, breakfast pastries, slider buns.

Key Characteristics: Large, round loaf, thick crust, made with sourdough and stone-ground flour. Common Uses: Sliced for sandwiches, served with cheese, hearty single-loaf meals.

Key Characteristics: Tart flavor, chewy texture, strong crust. Common Uses: Artisan sandwiches, toast, rustic bread bowls.

Key Characteristics: Long, thin shape, crispy crust, airy interior. Common Uses: Sandwiches, bruschetta, garlic bread.

Key Characteristics: Rich, eggy, braided. Common Uses: Sandwiches, French toast, holiday meals.

Key Characteristics: Slightly leavened, pocket forming, soft. Common Uses: Stuffed with fillings, served with dips, used for wraps.

Key Characteristics: Thick crust, mild sour flavor, versatile. Common Uses: Rustic sandwiches, cheese board, soaking up broths.

Key Characteristics: Quick bread, dense, slight buttermilk tang. Common Uses: Accompaniment to stews, breakfast toast, with butter and jam.

Key Characteristics: Unsalted, chewy crust, pale interior. Common Uses: Accompaniment for salty or spiced dishes, Tuscan cuisine, served with cold cuts.

Key Characteristics: Boiled before baking, dense, chewy. Common Uses: Sandwiches, served with cream cheese, breakfast item.

Key Characteristics: Leaf-shaped, airy, often flavored with olives or herbs. Common Uses: Snack or appetizer, dipped in olive oil or sauces, served with aperitifs.

Key Characteristics: Unleavened, whole wheat, soft and pliable. Common Uses: Indian cuisine, served with curry, used as a scoop for saucy dishes.

Key Characteristics: Braided, rich, golden crust. Common Uses: Breakfast or brunch bread, served with butter or jams, traditional Sunday bread in Switzerland.

Key Characteristics: Mix of grains and seeds, hearty texture, nutritious. Common Uses: Healthful sandwiches, toast, alongside soups.

Key Characteristics: Rustic, thick crust, open crumb. Common Uses: Country-style sandwiches, tearing and dipping in sauces, artisan toast.

Key Characteristics: Dense, hearty, seeded. Common Uses: Open-faced sandwiches, served with pickled herring, typical lunch food in Denmark.