Comparing Breads


Breads from around the globe come in a variety of different textures, shapes, and flavors. Here are some examples along with explanations of the different classifications.

Yeast Breads

Yeast breads use yeast as the leavening agent to help dough rise.

  • Brioche
    • Origin: French
    • Flavor: rich
  • Baguette
    • Origin: French
    • Shape: long, thin loaf with crispy crust
  • Bauernbrot
    • Origin: German
    • Taste: sourdough
  • Challah
    • Origin: Jewish
    • Texture: braided
    • Use: Sabbath
  • Cherniy hleb 
    • Origin: Russian
    • Color: black
  • Kulich
    • Origin: Eastern Orthodox
    • Flavor: sweet
    • Use: Easter
  • Pan de jamon
    • Origin: Venezuelan
    • Flavor: stuffed with ham, raisins, and olives

Flat Breads

Flat breads are thin & flat as the name implies. Some must be leavened while others do not include any leavening agents.

  • Foccacia
    • Origin: Italian
    • Cooking: in oil and can be leavened
  • Pita
    • Origin: Greek
    • Cooking: in oil and can be leavened
  • Frybread
    • Origin: Native American
    • Cooking: in oil and can be leavened
  • Naan
    • Origin: Indian
    • Cooking: Tandoor-baked
  • Lavash
    • Origin: Middle-Eastern
  • Tortillas
    • Origin: Mexican
    • Shape: round
    • Flavor: corn or wheat
  • Bammy
    • Origin: Jamaican
    • Flavor: cassava
  • Lefse
    • Origin: Norwegian
    • Flavor: potato
  • Matzah
    • Origin: Jewish
    • Texture: cracker-like

Quick Breads

These breads do not require kneading or rising time since a leavening agent such as baking powder or baking soda helps the dough rise quickly when it’s combined with a liquid. Eggs may also help leaven quick breads.

  • Popovers
    • Origin: American version of English Yorkshire pudding
    • Texture: hollow, light, and airy roll
  • Buttermilk biscuitsmeatloaf, corn, okra, grits, biscut, cornbread, succotash
    • Origin: Southern American favorite
    • Cooking: uses buttermilk
  • Soda bread
    • Origin: Irish
    • Cooking: uses soda as a leavening agent
  • Cornbread
    • Origin: American
    • Flavor: cornmeal
    • Variations: johnnycakes, corn pone, and hushpuppies
  • Boston brown bread
    • Origin: American
    • Cooking: steamed, traditionally baked in a can 
    • Flavor: sweetened with molasses


  • Neville, Kerry. “Our global bread basket”. Food & Nutrition. November/December 2014. 19



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