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Types of Bread (Ultimate Guide)

Anyone who reads my blog regularly knows that types of bread are on my mind a lot.
types of bread

Anyone who reads my blog regularly knows that types of bread are on my mind a lot.

By that I mean that I love bread and I’m overjoyed that the world possesses so many different types of breads.

There is always something new and different to try bread-wise in a new country during my travels.

Here in the Middle East I love going to the bakery to buy pita or taboon bread first thing in the morning. 

There is nothing like the experience of freshly baked bread right  out of the oven.

From rye bread to a loaf filled with dried fruit, to a soda bread, they all bring something to the table.

Baguette

Country of Origin:

Best For: Sandwiches, Dipping

This is a long bread with a crispy crust and soft inside.

The word baguette means stick or baton and is a good description for the bread.

This white bread is also simply known as French Bread.

In France, the dimensions and parameters of the baguette is carefully controlled to conform to a certain government set standard.

Brioche

brioche

Country of Origin:

Best For: French Toast, Buns, With Butter

An enriched white flour dough that is often sweetened with a little bit of sugar.

This bread can have a bit of a pastry look and flaky feel.

This is mostly due to the butter that is used in its production.

Challah

challah

Country of Origin:

Best For: Celebrating the Jewish Sabbath 

Containing butter and egg, challah bread is an ancient variety that derived its name from the practice of ritual.

Originally made for Jewish communities for their rituals it was a name given to different kinds of bread from Yemen to Syria.

Jewish families would bake challah in their homes.

Ciabatta

ciabatta

Country of Origin:

Best For: Dipping

Translated as slipper, ciabatta is named after its shape which can resemble the footwear.

It is an elongated, flattish bread that kind of dips in the middle.

In Italy there are several versions of this bread depending on the region.

My favorite is topped with sesame seeds.

Cornbread

cornbread

Country of Origin:

Best For: Eating with Butter

Native Americans produced the first types of this bread.

It was then adopted by European settlers who began to use the flour to make European style breads.

Often baked as muffins or cooked in a skillet, cornbread has a somewhat sweet flavor and crumbly texture.

Focaccia

Country of Origin:

Best For: As a Side, For Sandwiches

A flatbread similar to pizza dough, it is baked most commonly with olive oil and salt on the top of the dough.

This yeast bread is distinguishable by the divots in the top where the dough is pressed down by fingers, it is a very popular bread.

Pita Bread

pita bread

Country of Origin:

Best For: Dipping, Sandwiches

Originally developed by the Natufian people who made a flatbread that developed into the pita we know today.

Known the worldover for the pocket in the center, due to being baked at a high temperature. 

Rye Bread

Country of Origin:

Best For: Eating with Butter, Sandwiches 

Rye is a kind of grass that can grow in cooler climates and less than ideal soil.

This is mainly why it became popular in European countries.

Rye has a stronger flavor than wheat and is substantially more chewy.

Often rye flour is mixed with wheat flour when making the modern rye loaf.

This gives it the flavor of rye but with many characteristics of wheat bread.

Sourdough

Country of Origin:

Best For: Toast and Butter, Sandwiches

Sourdough bread is the oldest form of leavened bread.

The yeast is acquired from the air around the flour and water mixture, and any other wild yeast in the grain.

This wild yeast develops and feeds on the sugars in the flour producing a gas byproduct that in turn raises the dough.

The use of a starter and long fermentation time give this loaf a very distinctive slightly sour lavor.

Whole Wheat

whole wheat bread

Country of Origin:

Best For: Eating with Butter, Sandwiches 

All of the earliest breads were whole wheat incorporating the whole grain with very little removed.

Technically when wheat flour contains the bran, germ and endosperm of the wheat kernel then the bread that is produced is a whole wheat bread.

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Hello! I'm Chef Tariq.

Welcome to ChefTariq.com, your #1 resource for Middle Eastern recipes! I’m Tariq, raised in Jordan to a Michigan Mother and a Palestinian Father. Influenced by my Sitti and my love for Middle Eastern food, I share my favorite recipes for others to experience and recreate in their own kitchen.

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Hello! I’m Chef Tariq.

Welcome to ChefTariq.com, your #1 resource for Middle Eastern recipes! I’m Tariq, raised in Jordan to a Michigan Mother and a Palestinian Father. Influenced by my Sitti and my love for Middle Eastern food, I share my favorite recipes for others to experience and recreate in their own kitchen.