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arepa is a bread made of corn originating from the
northern Andes in South America, and which has now spread to other areas in
Latin America (e.g. Costa Rica, where it is now popular). It is similar to the
A 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. The result is a dense, chewy,
doughy interior with a browned and sometimes crisp exterior...
A baguette is a specific shape of bread, commonly made from
basic lean dough, a simple guideline set down by French law, distinguishable
by its length, very crisp crust, and slits cut into it to enable proper
expansion of gases and thus formation of the crumb...
are generally pencil-sized sticks of crispy, dry bread originating in
Turin and the surrounding area in Italy. They are originally thought to
have been created in the 14th century. They are considered to be Spanish
and Italians favourite bread...
Brioche is a highly enriched French bread, whose high egg and
butter content give it what is seen as a rich and tender crumb. It has a dark,
golden, and flaky crust from an egg wash applied before and after proofing...
is Gibraltarian baked bread-like dish,
similar to the Italian
farinata. It is made with chickpea
flour, water, olive oil, salt and pepper...
(Italian, literally "carpet slipper") is an Italian white bread made with wheat
flour and yeast. The loaf is somewhat elongated, broad and flattish and, like a
slipper, should be somewhat collapsed in the middle. Since the late 1990s it has
been popular across Europe and in the United States, and is widely used as a
Cornbread is a common bread in United States
cuisine, particularly associated with the South and Southwest, as well
as being a traditional staple for populations where wheat bread was
Cozonac is a traditional Bulgarian and Romanian sweet bread. It is usually
prepared for Easter in Bulgaria and mostly for every major holiday (Christmas,
Easter, New Year) in Romania...
A ficelle is type of French bread that
is similar to a baguette but much thinner. The word
ficelle literally means "string" in French. Like the baguette, this type of
bread has a hard, brown crust and many air pockets. A typical ficelle weighs 140
g (4.9 oz)...
Focaccia is a flat
oven-baked Italian bread, which may be topped with herbs or other
ingredients. Focaccia is related to
pizza, but not considered to be the same. Focaccia
is quite popular in Italy and is usually seasoned with olive oil and
Fried bread (also spelled frybread or
fry bread, also known
as bannock) is a Native American food, found throughout the United States.
Frybread is a flat dough fried or deep-fried in oil, shortening, or lard. The
dough is generally leavened by yeast or baking powder...
A gordita in Mexican cuisine is a food which is
characterized by a small, thick
tortilla made with masa harina (corn flour). The gordita is in
contrast to a
taco, which uses a thinner tortilla.
Gordita means "fatty" in Spanish...
Injera (Somali: canjeero) is a pancake-like bread made out of
teff flour. It is traditionally eaten in Eritrea, Ethiopia, Somalia (where it
is also called laxoox) and Yemen (where it is known as lahoh)...
Khachapuri (Georgian( ხაჭაპური "cheese bread")
is a filled bread dish from Georgia, similar to the Turkish peynirli (pide).
The bread is leavened and allowed to rise, and is shaped in various
ways. The filling contains cheese (fresh or aged), eggs and other
Khubz is an Arabic flatbread that is part of
the local diet in many countries on the Arabian Peninsula, Lebanon, Palestine,
Syria and Jordan. The Arabian-style Khubz may also be called
Khuboos or Khubus...
Kulich [in Russian êóëè÷ meaning "Easter cake"] is a kind of
Easter bread, traditional in the Orthodox Christian faith — Russia, Belarus,
Bulgaria, Serbia, Ukraine, etc...
Lavash (Persian: لواش, Armenian: լավաշ, Georgian: ლავაში,
Azerbaijanian: lavaş, from Turkish: lavaş; also known as lahvash
or cracker bread) a soft, thin flatbread of Armenian origin made with
flour, water, and salt...
Lefse is a traditional soft Norwegian
flatbread. Lefse is made out of potato, milk or cream (or sometimes
lard) and flour, and cooked on a griddle. Special
tools are available for lefse baking, including long wooden turning sticks and
special rolling pins with deep grooves...
Mantou often referred to as humbao or Chinese steamed bun, is
a kind of steamed bun originating in China. It is typically eaten as a staple in
northern parts of China where wheat rather than rice is grown...
A muffin is a type of bread that is baked in
small portions. Many forms are somewhat like small cakes or cupcakes in
shape, although they usually are not as sweet as cupcakes and generally
lack frosting. Savory varieties, such as cornbread muffins, also
Pane carasau, or carta da musica, is a traditional flatbread
from Sardinia. It is thin and crisp, usually in the form of a dish half a meter wide. It is
made by taking baked flat bread, then separating it into two sheets which are
Panettone is a
typical bread of Milan, usually prepared and enjoyed for Christmas and New Year
around Italy, and one of the symbols of the city. Maltese nationals are also
traditionally associated with this sweet bread...
A pineapple bun is a kind of sweet pastry
popular in Hong Kong, Macau, some other areas in southern China, and in
Chinese communities in North America. They can also be found in bakeries
Pita (USA) or pitta (most of the world) also called and less
commonly known as pide (Turkish), pita (Serbian), ïèòêà (Bulgarian)) is an often
round, brown, wheat flatbread made with yeast...
is any bread or sweet pastry looped in a certain way (“pretzel loop”),
for consumption within a few days...
Pumpernickel is a type of very heavy, slightly sweet rye
bread traditionally made with coarsely ground rye. It is now often made with a
combination of rye flour and whole rye berries. It has been long associated with
the Westphalia region of Germany...
A pupusa is a thick, hand-made corn
biscuit-like flat bread (made using masa de maíz, a maize flour dough used in
Latin American cuisine)...
Roti canai is a type of
flatbread found in Malaysia. Roti canai is circular and flat. There are two ways to make roti
canai that is either to twirl it until the dough becomes a very
thin sheet and then fold it into a
circular shape or to spread out the dough as thinly as possible...
Rugbrød (Danish rye bread) is a very
commonly used bread in Denmark. The common rugbrød usually resembles a
long brown rectangle, no more than 12 cm high, and 30–35 cm wide,
although shapes and sizes may vary, as well as the ingredients...
is a type of quick bread in which bread
soda (otherwise known as sodium bicarbonate or baking soda) is used for
leavening rather than the more common yeast...
Sopa paraguaya is a traditional Paraguayan food. Literally
meaning "Paraguayan soup," sopa paraguaya is similar to corn bread. Corn flour,
pig fat, cheese and milk or whey are common ingredients. It is a spongy cake
rich in caloric and protein content...
Taboon bread is a flatbread eaten in the Middle
East. It is traditionally baked in a taboon oven.
Taboon bread is spread with various toppings or used as a
wrapper. It is sold as street food, stuffed with
The tortilla is a flatbread made from corn or wheat. The word
"tortilla" originally comes from the Spanish word torta, which means "round
cake". When Spanish explorers discovered an unleavened flatbread made by the
Aztecs, they called it tortilla (little torta)...
You tiao, sometimes
known in English as Chinese cruller, fried bread stick or
Chinese doughnut, is a long, golden-brown, deep fried strip of
dough in Chinese cuisine and other East and Southeast Asian cuisines and
is usually eaten for breakfast...
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