Type of sweet bread made from mashed bananas
Staple food prepared from a dough of flour (usually wheat) and water, usually by baking
Generally pencil-sized sticks of crisp, dry baked bread that originated in Piedmont, a region of Italy
Flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called pizza bianca ("white pizza")
Bread roll originating in the Jewish communities of Poland
Long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law)
Italian white bread made from wheat flour
Quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine
Bread of French origin whose high egg and butter content gives it a rich and tender crumb
Bread made with significant amounts of whole grain flour, usually wheat, and sometimes dark-coloured ingredients such as molasses or coffee
Special bread of Ashkenazi Jewish origin
Type of bread prepared with two or more types of grain
Leavened, oven-baked or tawa-fried flatbread
Family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas
Typically dense, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye
