Alan Davidson

Bread Varieties

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About
The archetypal bread is made of wheat flour, water, and yeast, which are allowed to ferment together, shaped, and then baked in an oven. However, as bread is such a widespread and ancient food innumerable variations have developed.

Some interesting and important breads or near-breads are treated separately: baba; bagel; bannock; barley breads; brioche; bruschetta; choerek; corn breads; croissant; danish pastry; doughnut; farl; french bread; gingerbread; griddle breads; kugelhopf; muffin; oatcake; panettone; pitta; pretzel; pumpernickel; rye bread; soda bread; sourdough; stollen; tea breads.