bread

a yeast-raised bread made of white flour and cornmeal and molasses

a small loaf or roll of soft bread

a rich currant cake or bun

a crisp stick-shaped roll; often served with soup

a long slender crusty breadstick

dark steamed bread made of cornmeal wheat and flour with molasses and soda and milk or water

small rounded bread either plain or sweet

sweetened buns to be eaten with tea

a long bun shaped to hold a frankfurter

a round bun shaped to hold a hamburger patty

a light roll rich with eggs and butter and somewhat sweet

very rich flaky crescent-shaped roll

yeast-raised roll with a hard crust

yeast-raised roll with a soft crust

rounded raised poppy-seed roll made of a square piece of dough by folding the corners in to the center

yeast-raised dinner roll made by folding a disk of dough before baking

yeast-raised dinner roll made by baking three small balls of dough in each cup of a muffin pan

yeast-raised roll flavored with onion

any of numerous yeast-raised sweet rolls with our without raisins or nuts or spices or a glaze

(Yiddish) glazed yeast-raised doughnut-shaped roll with hard crust

bread containing caraway seeds

(Judaism) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking

bread flavored with cinnamon often containing raisins

bread made with cracked wheat that has been ground fine

a thin crisp wafer made of flour and water with or without leavening and shortening; unsweetened or semisweet

a cracker sprinkled with salt before baking

unsweetened cracker leavened slightly with soda and cream of tartar

a small dry usually round cracker

a thin flour-and-water biscuit usually made without shortening; often served with cheese

semisweet whole-wheat cracker

glazed and salted cracker typically in the shape of a loose knot

a small piece of toasted or fried bread; served in soup or salads

bread made with whole wheat flour

bread made of graham (whole wheat) flour

round, raised muffin cooked on a griddle; usually split and toasted before being eaten

any of various breads made from usually unleavened dough

the thin wafer-like bread of Scandinavia

a flat bread made of oat or barley flour; common in New England and Scotland

flat pancake-like bread cooked on a griddle

usually small round bread that can open into a pocket for filling

French or Italian bread sliced and spread with garlic butter then crisped in the oven

bread made with gluten flour

a technical name for the bread used in the service of Mass or Holy Communion

a shaped mass of baked bread that is usually sliced before eating

a loaf of French bread

a baked loaf of ground meat

brittle flat bread eaten at Passover

leavened bread baked in a clay oven in India; usually shaped like a teardrop

bread containing finely minced onions

bread containing raisins

breads made with a leavening agent that permits immediate baking

moist bread containing banana pulp

bread containing chopped dates

bread containing chopped dates and nuts

bread containing chopped nuts

thin flat unleavened cake of baked oatmeal

round loaf made with soda and buttermilk; often containing caraway seeds and raisins

usually cooked in a skillet over an open fire: especially cornbread with ham bits and sometimes Irish soda bread

bread made primarily of cornmeal

a sweet quick bread baked in a cup-shaped pan

light puffy bread made of a puff batter and traditionally baked in the pan with roast beef

small biscuit (rich with cream and eggs) cut into diamonds or sticks and baked in an oven or (especially originally) on a griddle

small round bread leavened with baking-powder or soda

any of various breads made entirely or partly with rye flour

bread made of coarse rye flour

(Judaism) bread made with rye flour; usually contains caraway seeds

a rye bread made with molasses or brown sugar

a moist aromatic yeast-raised bread made with rye flour and molasses and orange rind

white wheat bread raised by a salt-tolerant bacterium in a mixture of salt and either cornmeal or potato pulp

a crisp bread of fine white flour

made with a starter of a small amount of dough in which fermentation is active

slices of bread that have been toasted

buttered toast with sugar and cinnamon (and nutmeg and grated lemon peel)

buttered toast with sugar and grated orange rind and a little orange juice

very thin crisp brown toast

slice of sweet raised bread baked again until it is brown and hard and crisp

thin disk of unleavened bread used in a religious service (especially in the celebration of the Eucharist)

bread made with finely ground and usually bleached wheat flour

a crusty sourdough bread often baked in long slender tapered loaves or baguettes

unsweetened yeast-raised bread made without shortening and baked in long thick loaves with tapered ends