List of American breads

Last updated August 03, 2024

This is a list of American breads. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of humanity's oldest foods, having been of importance since the dawn of agriculture.

American breads

Banana nut muffins are a type of American muffin prepared using banana bread batter Banana-Nut-Muffins-2005-Aug-24.jpg — Banana nut muffins are a type of American muffin prepared using banana bread batter

Adobe bread – type of bread typical of the Pueblo peoples of the Southwestern United States,^[1] it is often shaped like animals typical of the region.^[1] The dough often contains meat, vegetables, seeds, or nuts.^[1]
Amish friendship bread ^[2]
Anadama bread – traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour.
Banana bread – first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s; appeared in Pillsbury's 1933 Balanced Recipes cookbook.^[3]
Beaten biscuit – Southern food from the United States, dating from the 19th century. They differ from regular American soft-dough biscuits in that they are more like hardtack. In New England they are called "sea biscuits", as they were staples aboard whaling ships.^[4]
Biscuit – in the United States and parts of Canada, and widely used in popular American English, is a small bread with a firm browned crust and a soft interior.
Boston brown bread – also known as New England brown bread
Bulkie roll – New England regional variety of sandwich roll
Cornbread
Cuban bread
Frybread ^[5]
Graham bread – invented by Sylvester Graham in 1829 for his vegetarian diet, it was high in fiber, made with non-sifted whole-wheat flour and free from the chemical additives that were common in white bread at that time such as alum and chlorine.
Hot water corn bread
Hushpuppy – savory food made from cornmeal batter that is deep fried or baked rolled as a small ball or occasionally other shapes.
American muffin
Muffuletta – both a type of round Sicilian sesame bread^[6] and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana using the same bread.
Parker House roll – invented at the Parker House Hotel in Boston during the 1870s^[7] and still served there,^[8] it is a bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half.
Pepperoni roll
Popover
Pullman loaf
San Francisco sourdough - a specialty form of French bread with a crispy brown crust and a distinctly "sour" taste, which derives from the fructilactobacillus sanfranciscensis bacteria in the fermented sourdough starter. French bakers are suspected to have introduced sourdough bread to the San Francisco area during the California Gold Rush in the 1850s ^[9]
Salt-rising bread
Scali bread
Sloosh
Texas toast – type of packaged bread (not sold toasted as the name implies) which is sold sliced at double the typical thickness of most sliced breads

American-style biscuits, served with honey
Hushpuppies
Parker House rolls

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A bagel is a bread roll originating in the Jewish communities of Poland. Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior.

Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest call baked cornbread naktsi. Cherokee and Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples, or berries, and sometimes combine it with beans or potatoes. Modern versions of cornbread are usually leavened by baking powder.

<span class="mw-page-title-main">Dough</span> Paste used in cooking

Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.

Shortcake generally refers to a dessert with a crumbly scone-like texture. There are multiple variations of shortcake, most of which are served with fruit and cream. One of the most popular is strawberry shortcake, which is typically served with whipped cream. Other variations common in the UK are blackberry and clotted cream shortcake and lemon berry shortcake, which is served with lemon curd in place of cream.

Ciabatta is an Italian white bread created in 1982 by a baker in Adria, province of Rovigo, Veneto, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. Ciabatta is made with a strong flour and uses a very high hydration dough.

<span class="mw-page-title-main">Bhatura</span> Deep-fried leavened bread from the Indian Subcontinent

Bhatura is a fluffy deep-fried leavened sourdough bread originating from the Indian subcontinent. It is commonly served as a midday meal or a breakfast dish in northern and eastern India. Paired with chickpea curry, it forms a traditional dish called chole bhature.

A hush puppy is a small, savory, deep-fried round ball made from cornmeal-based batter. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods.

<span class="mw-page-title-main">Frybread</span> Variety of flatbread

Frybread is a dish of the indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard.

Lángos is a typical Hungarian food. Nowadays it is a deep fried flatbread, but in the past it was made of the last bits of the bread-dough and baked at the front of a brick or clay oven, to be served hot as the breakfast of the bread-baking day.

Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The world's largest exporter of rye bread is Poland.

<span class="mw-page-title-main">Johnnycake</span> American cornmeal flatbread

Johnnycake, also known as journey cake, johnny bread, hoecake, shawnee cake or spider cornbread, is a cornmeal flatbread, a type of batter bread. An early American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica. The food originates from the indigenous people of North America. It is still eaten in the Bahamas, Belize, Bermuda, Canada, Colombia, Curaçao, Dominican Republic, Jamaica, Puerto Rico, Saint Croix, Sint Maarten, Antigua, and the United States.

Salt-rising bread is a dense white bread that is traditional in the Appalachian Mountains, leavened by naturally occurring wild bacteria rather than by yeast. Salt-rising bread is made from wheat flour; a starter consisting of either water or milk and corn, potatoes or wheat; and minor ingredients such as salt and sugar.^[1] Some common ways of eating salt-rising bread include a slice with sugared coffee poured over it, a grilled cheese sandwich, and the most popular preference, buttered toast.^[1]

In the United States, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. In Canada it sometimes also refers to this or a traditional European biscuit. It is made with baking powder as a leavening agent rather than yeast, and at times is called a baking powder biscuit to differentiate it from other types. Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.

A baking mix is a mixed formulation of ingredients used for the cooking of baked goods. Baking mixes may be commercially manufactured or homemade. Baking mixes that cater to particular dietary needs, such as vegan, gluten-free, or kosher baking mixes, can be bought in many places.

Bread has a significance beyond mere nutrition in many cultures in the Western world and Asia because of its history and contemporary importance. Bread is also significant in Christianity as one of the elements of the Eucharist; see sacramental bread. The word companion comes from Latin com- "with" + panis "bread".

References

1 2 3 Mariani, John F (1999). Encyclopedia of American Food and Drink . Lebhar-Friedman Books. p. 4. ISBN 0-86730-784-6.
↑ Adams, Marcia (1997). New recipes from quilt country: more food & folkways from the Amish & Mennonites. New York, N.Y: Clarkson Potter Publishers. p. 50. ISBN 0-517-70562-1.
↑ Ames, Mary Ellis (1933). "1 - Breads". Balanced Recipes. Minneapolis, Minnesota: Pillsbury Flour Mills Company. p. 3.
↑ Villas, James (2004). Biscuit bliss: 101 foolproof recipes for fresh and fluffy biscuits in just minutes. Harvard Common Press. p. 14. ISBN 978-1-55832-223-3.
↑ Miller, Jen (July 2008). "Frybread". Smithsonian Magazine . Retrieved 8 August 2014.
↑ Lempert, Phil (September 17, 2007). "Is the best sandwich in America the muffaletta?". Today . MSNBC. Archived from the original on November 9, 2007. Retrieved 2010-05-10. The secret ingredient, besides the special recipe for the sesame bread, is Central Grocery's homemade olive spread.
↑ Smith, Andrew F, ed. Oxford Encyclopedia of Food and Drink in America. New York:Oxford University Press, 2004, Volume 1
↑ John T. Edge (29 September 2009). "Fast Food Even Before Fast Food". The New York Times . New York, NY. Style Section: Dining & Wine. Retrieved 8 August 2014.
↑ Clemens, Scott. "The Rise Of San Francisco Sourdough". Epicurean.com. Fezziwig Publishing Co.

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[enc-1] 1 2 3 Mariani, John F (1999). Encyclopedia of American Food and Drink . Lebhar-Friedman Books. p. 4. ISBN 0-86730-784-6.

[2] Adams, Marcia (1997). New recipes from quilt country: more food & folkways from the Amish & Mennonites. New York, N.Y: Clarkson Potter Publishers. p. 50. ISBN 0-517-70562-1.

[3] Ames, Mary Ellis (1933). "1 - Breads". Balanced Recipes. Minneapolis, Minnesota: Pillsbury Flour Mills Company. p. 3.

[4] Villas, James (2004). Biscuit bliss: 101 foolproof recipes for fresh and fluffy biscuits in just minutes. Harvard Common Press. p. 14. ISBN 978-1-55832-223-3.

[5] Miller, Jen (July 2008). "Frybread". Smithsonian Magazine . Retrieved 8 August 2014.

[6] Lempert, Phil (September 17, 2007). "Is the best sandwich in America the muffaletta?". Today . MSNBC. Archived from the original on November 9, 2007. Retrieved 2010-05-10. The secret ingredient, besides the special recipe for the sesame bread, is Central Grocery's homemade olive spread.

[7] Smith, Andrew F, ed. Oxford Encyclopedia of Food and Drink in America. New York:Oxford University Press, 2004, Volume 1

[8] John T. Edge (29 September 2009). "Fast Food Even Before Fast Food". The New York Times . New York, NY. Style Section: Dining & Wine. Retrieved 8 August 2014.

[9] Clemens, Scott. "The Rise Of San Francisco Sourdough". Epicurean.com. Fezziwig Publishing Co.

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v t e American breads
American breads	Adobe bread Amish friendship bread Anadama bread Banana bread Bannock Beaten biscuit Biscuit Bulkie roll Cornbread Cornell bread Cuban bread Frybread Graham bread Hushpuppy Johnnycake Muffin Muffuletta Parker House roll Pepperoni roll Popover Pullman loaf Salt-rising bread Sloosh Texas toast
Miscellaneous	History of California bread List of American breads
Recipes on WikiBooks Category:American breads Food portal United Statesportal

v t e Bread
Types	Brown bread Bun Flatbread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Bread crumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
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List of American breads

Contents

American breads

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References

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