Ciabatta (Italy): Rustic Italian bread known for its irregular shape, large air holes, and chewy texture.
Focaccia (Italy): Flat oven-baked bread topped with olive oil, herbs, and sometimes other ingredients like olives or tomatoes.
Sourdough (Various): Fermented bread made with naturally occurring yeast and bacteria, resulting in a tangy flavor and chewy texture.
Naan (India): Soft, leavened bread traditionally cooked in a tandoor oven, often served with curries or used to scoop up dips.
Roti (India): Unleavened flatbread made from whole wheat flour, commonly eaten with vegetables, lentils, or meat dishes.
Pita (Middle East): Round pocket bread that can be filled with various ingredients to make sandwiches or wraps.
Challah (Jewish): Braided egg bread with a slightly sweet flavor, traditionally eaten on Shabbat and holidays.
Pretzel (Germany): Twisted bread typically sprinkled with coarse salt, enjoyed as a snack or with mustard.
Brioche (France): Rich, buttery bread made with eggs and milk, often used in pastries or enjoyed toasted with jam.
Rye Bread (Various): Dense bread made from rye flour, popular in Northern and Eastern Europe, often enjoyed with smoked fish or meats.
Cornbread (United States): Bread made with cornmeal, varying in texture from fluffy to dense depending on the recipe.
Scones (United Kingdom): Sweet or savory quick bread often flavored with fruits, nuts, or cheese, commonly served with tea.
Turkish Bread (Turkey): Soft, fluffy bread often sprinkled with sesame seeds or nigella seeds, perfect for wrapping around kebabs or dips.
Lavash (Armenia): Thin, soft flatbread commonly used for wrapping meats, cheeses, and vegetables.
Fougasse (France): Decorative bread shaped to resemble a leaf or tree, often flavored with herbs, olives, or cheese.
Panettone (Italy): Sweet bread loaf studded with dried fruits and nuts, traditionally enjoyed during Christmas and New Year's.
Babka (Eastern Europe): Sweet yeast bread swirled with chocolate or cinnamon, often served for breakfast or dessert.
Bánh mì (Vietnam): French-influenced baguette filled with various meats, pickled vegetables, and herbs, creating a flavorful sandwich.
Injera (Ethiopia): Spongy, sourdough flatbread with a slightly tangy flavor, used as a utensil to scoop up stews and sauces.
Tortilla (Mexico): Thin, unleavened flatbread made from corn or wheat flour, used for tacos, enchiladas, and wraps.
Focaccia Barese (Italy): Specialty focaccia from the Puglia region topped with cherry tomatoes, olives, and oregano.
Soda Bread (Ireland): Quick bread leavened with baking soda and buttermilk, resulting in a dense texture and slightly tangy flavor.
Bagel (Poland): Ring-shaped bread boiled before baking, giving it a chewy interior and shiny crust, often topped with seeds or seasoning.
Damper (Australia): Simple soda bread traditionally cooked over a campfire, popular among Australian bushmen.
Bannock (Scotland): Simple, unleavened bread cooked on a griddle or over an open flame, dating back to ancient times.
Arepa (Venezuela/Colombia): Thick, round cornmeal cakes, often split and filled with cheese, meat, or avocado.
Matzo (Jewish): Unleavened bread is traditionally eaten during Passover, made simply with flour and water.
Pane Carasau (Italy): Thin, crispy Sardinian flatbread often flavored with rosemary and sea salt.
Pumpernickel (Germany): Dense, dark bread made with coarsely ground rye flour and often flavored with molasses or cocoa.
Chapati (India): Unleavened flatbread made from whole wheat flour, commonly served with vegetables, lentils, or curry.
Muffuletta Bread (United States): Round Sicilian bread used for making the famous New Orleans muffuletta sandwich, typically filled with cured meats, cheese, and olive salad.
Damper (Australia): Simple soda bread traditionally cooked over a campfire, popular among Australian bushmen.
Tortilla de Patatas (Spain): Spanish omelet sandwiched between slices of crusty bread, a popular snack or light meal.
Melonpan (Japan): Sweet bread roll covered in a thin layer of crisp cookie dough, often shaped to resemble a melon.
Anadama Bread (United States): Sweet bread made with flour, cornmeal, molasses, and sometimes rye flour, originating from New England.
Marraqueta (Chile): Crusty white bread roll with a distinctive split top, commonly eaten for breakfast or as a sandwich.
Mantou (China): Steamed bread made from wheat flour, often served plain or filled with savory or sweet fillings.
Zopf (Switzerland): Braided Swiss bread made with white flour, milk, eggs, and butter, typically enjoyed on Sundays.
Black Bread (Russia): Dense, dark bread made with a mixture of rye and wheat flour, often flavored with molasses or seeds.
Bammy (Jamaica): Flatbread made from cassava flour, traditionally cooked on a griddle or over an open flame.
Baghrir (Morocco): Moroccan pancakes with a spongy texture, often served with honey or syrup for breakfast.
Bublik (Russia): Ring-shaped bread roll often topped with sesame seeds or poppy seeds, popular as a snack or breakfast item.
Khachapuri (Georgia): Cheese-filled bread topped with an egg, a popular dish in Georgian cuisine.
Pan de Muerto (Mexico): Sweet bread traditionally baked for the Day of the Dead, often decorated with bone-shaped dough.
Simit (Turkey): Circular bread encrusted with sesame seeds, commonly enjoyed as a snack or breakfast food.
Lefse (Norway): Soft, thin flatbread made with potatoes, flour, butter, and milk, often served with butter and sugar.
Pão de Queijo (Brazil): Chewy cheese bread made from tapioca flour and cheese, popular as a snack or breakfast item.
Pandesal (Philippines): Soft, sweet bread rolls dusted with breadcrumbs, commonly eaten for breakfast or as a snack.
Cozonac (Romania): Sweet bread roll filled with nuts, cocoa, and sometimes rum, traditionally enjoyed during holidays and special occasions.
Each of these breads offers a unique taste and cultural experience, showcasing the diversity and creativity of bread-making traditions around the world.
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