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A type of baked pastry made from dough that is commonly shaped into a knot, known for its shiny, brown crust from a lye or baking soda bath.

Unleavened bread traditionally eaten by Jews during Passover, made from flour and water and baked until crispy.

A rich French bread, made with a high proportion of eggs and butter, giving it a tender, rich crumb and golden crust.

Quick bread that uses baking soda as a leavening agent, rather than yeast. Traditional to Irish cuisine.

Olive oil-rich Italian flatbread, known for its dimpled surface and can be topped with herbs, salt, and other ingredients.

Unleavened flatbread from the Indian subcontinent, made from whole wheat flour and cooked on a griddle.

French 'country bread' that is similar to sourdough, typically made with a mix of white and whole wheat or rye flour.

Traditional German fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar.

Soft, pillowy flatbread from India, typically baked in a tandoor, and brushed with ghee or butter.

Soft, thin unleavened flatbread originating from Armenia, which can also be dried into a cracker-like bread.

Leavened bread with a tangy taste, made with a fermented starter instead of commercial yeast. Originates from ancient Egypt.

Long, thin loaf of French origin with a crispy crust and chewy interior. It has a distinctive series of diagonal slashes on top.

Italian bread with a crispy crust and porous, chewy interior, often used for sandwiches.

Traditional braided Jewish bread, rich with eggs, often eaten on Shabbat and major Jewish holidays (except Passover).

A thin flatbread from Mexico, typically made from corn or wheat flour, and cooked on a griddle. Essential for dishes like tacos, burritos, and enchiladas.

A type of quick bread made primarily with cornmeal, known for its crumbly texture and sweet, savory flavor.

Italian sweet bread loaf originally from Milan, typically prepared and enjoyed for Christmas and New Year in Italy.

Dense, dark rye bread from Germany, traditionally made with coarsely ground rye flour and a long baking time at a low temperature.

Bread made with various proportions of rye flour, characterized by a unique flavor profile and dense texture.