bread [2]

Food made from flour, water and salt, often containing an agent (leaven or yeast) that makes it rise.

French bread

Long crusty loaf resembling an oversized baguette; it stays fresh somewhat longer than the typical baguette.

baguette

This light crusty, typically French bread is often served with a meal and also goes well with cheese and pâté; it must be eaten fresh.

ear loaf

Baguette made so it can be easily broken into pieces by hand.

black rye bread

Made from rye flour, this dense strong-tasting bread goes particularly well with seafood and smoked foods.

Greek bread

Round loaf with a golden crust, sometimes sprinkled with sesame seeds; olive bread is one of its many variants.

bagel

Jewish ring-shaped roll traditionally coated in sesame seeds; it is usually served warm, with cream cheese.

croissant

A small roll of layered or puffed dough, frequently eaten as a plain or stuffed pastry; it is also used to make hors d’oeuvres and sandwiches.