Top ten most popular types of bread

Bread is a popular food in Western and most other societies, although East Asian societies typically prefer rice or noodles. It is often made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. Owing to its high levels of gluten (which give the dough sponginess and elasticity), common wheat (also known as bread wheat) is the most common grain used for the preparation of bread, but bread is also made from the flour of other wheat species (including durum, spelt and emmer), rye, barley, maize (or corn), and oats, usually, but not always, in combination with wheat flour. Although common wheat is best suited for making highly-risen white bread, other wheat species are capable of giving a good crumb.

#1 - Bagel

Bagel

Ring shaped, usually with a dense, chewy interior; usually topped with sesame or poppy seeds baked into the surface.

#2 - Bagette

Bagette

Thin elongated loaf, made of water, flour, yeast, salt, instantly recognizable by slits cut in top surface before baking to allow gas expansion.

#3 - Dinkelrot

Dinkelrot

Spelt bread (Dinkelbrot) continues to be widely consumed in Germany. Made of 90% spelt flour or coarse meal.

#4 - Ciabatta

Ciabatta

Italian wheat loaf with a porous crumb, made with yeast. It is baked in a variety of styles, depending on the region—the crispness of the crust and the density of the crumb will vary.

#5 - Mantou

Mantou

Mantou, often referred to as Chinese steamed bun/bread, is a kind of steamed bun originating in China. They are typically eaten as a staple in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents.

#6 - Potato Bread

Potato Bread

Potato replaces part of normal wheat flour, ratio of potato to wheat varies much, leavened or unleavened, may have many other ingredients baked in, varied cooking methods.

#7 - Roll Bread

Roll Bread

A roll is an individually-portioned bread, often a smaller version of a larger loaf. It differs from a biscuit in that it is made with yeast as a leavening agent rather than baking powder or baking soda.

#8 - Tortilla

Tortilla

A thin, unleavened flatbread, dating to prehistoric times. Originally made from finely ground maize (corn), it is made from wheat flour in regions of Mexico unsuitable for growing corn.

#9 - Whole wheat bread

Whole wheat bread

A type of bread that is made using flour which is partly or entirely made from whole or almost whole wheat grains, see whole wheat flour and whole grain.

#10 - Bannock

Bannock

Modern types are made with baking soda or baking powder as leavening agent, giving a light, airy texture.

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