Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
Bread, in its many forms, is a beloved staple food enjoyed by people all around the world.
From the simplicity of a basic loaf to the intricacies of artisanal creations, there is a wide variety of bread recipes to suit every taste and occasion.
In this guide, we’ll take a journey through the diverse world of bread, exploring different types of bread recipes that span cultures, flavors, and techniques.
25+ Different Types of Bread Recipes You Must Know
Whether you’re a seasoned baker or a novice in the kitchen, experimenting with different types of bread recipes can be a rewarding and delicious experience.
From the sour tang of sourdough to the comforting warmth of cornbread, there’s a bread recipe out there to suit every palate.
Sourdough Bread:
Sourdough bread is a type of bread made using a naturally fermented sourdough starter culture.
It has a distinctive tangy flavor and chewy texture, owing to the lactic acid produced during fermentation.
Sourdough bread typically has a longer fermentation process compared to other bread types, which allows for the development of complex flavors. It’s known for its crusty exterior and irregular crumb structure.
Sourdough bread can vary widely in appearance and taste depending on factors such as the type of flour used, fermentation time, and hydration level of the dough.
Focaccia:
Focaccia is an Italian flatbread that is characterized by its olive oil-rich crust and dimpled surface.
It has a soft and airy texture, similar to that of pizza dough, and is often flavored with herbs such as rosemary, thyme, or sage.
Focaccia can be topped with various ingredients, including olives, onions, tomatoes, or cheese, and it’s commonly served as an appetizer or side dish.
Its versatility allows for both savory and sweet variations, making it a popular choice for sandwiches, snacks, or as a base for Mediterranean-inspired dishes.
Challah:
Challah is a traditional Jewish bread that is enriched with eggs, giving it a rich and slightly sweet flavor.
It has a soft and fluffy texture with a shiny golden crust, thanks to the egg wash applied before baking.
Challah is often braided, symbolizing unity and togetherness in Jewish culture, and it’s commonly enjoyed on Sabbath and other holidays. It can be served plain or with toppings such as sesame seeds or poppy seeds.
Challah makes delicious French toast, sandwiches, or simply enjoyed sliced with butter or jam.
Baguette:
Baguette is a classic French bread known for its long, slender shape and crispy crust. It has a chewy interior with large irregular holes, resulting from a high hydration dough and a traditional fermentation process.
Baguettes are typically made with just four ingredients: flour, water, yeast, and salt.
The dough is stretched and folded several times during the shaping process to develop gluten, which gives the bread its characteristic structure.
Baguettes are best enjoyed fresh out of the oven and are a staple of French cuisine, often served alongside meals or used to make sandwiches.
Ciabatta:
Ciabatta is an Italian bread that is distinguished by its flat, elongated shape and open crumb structure.
It has a light and airy texture with a slightly chewy crust, making it perfect for sandwiches and dipping in olive oil.
Ciabatta dough is high in hydration, which contributes to its characteristic irregular holes and rustic appearance.
It’s made with simple ingredients like flour, water, yeast, salt, and sometimes olive oil.
Ciabatta dough is typically wet and sticky, requiring careful handling during shaping and proofing to maintain its structure. Once baked, ciabatta has a golden crust and a soft, moist interior.
Naan:
Naan is a type of leavened flatbread that originated in South Asia and is popular in Indian cuisine.
It’s made from a simple dough consisting of flour, water, yeast, yogurt, and sometimes milk or ghee (clarified butter).
Naan is traditionally baked in a tandoor oven, which gives it a distinctive charred flavor and chewy texture.
It’s often brushed with ghee or butter before serving and can be flavored with garlic, cilantro, or nigella seeds.
Naan is versatile and pairs well with various dishes such as curries, kebabs, or grilled meats.
It’s soft, pillowy texture makes it perfect for scooping up sauces or as a base for wraps and sandwiches.
Brioche:
Brioche is a French bread enriched with eggs, butter, and sometimes sugar, giving it a rich, tender crumb and a slightly sweet flavor.
It has a golden crust and a soft, fluffy texture, making it ideal for breakfast pastries, such as buns or rolls, as well as desserts like bread pudding or French toast.
Brioche dough is often braided or shaped into intricate designs before baking, adding to its visual appeal.
It can be enjoyed on its own or served with jam, honey, or savory toppings like cheese and ham.
Pumpernickel Bread:
Pumpernickel bread is a dense, dark-colored bread that originated in Germany.
It’s made with coarsely ground rye flour, giving it a distinctive flavor and hearty texture.
Pumpernickel bread is often sweetened with molasses or caramel color, which contributes to its dark hue and slightly sweet taste.
It’s typically leavened with sourdough starter or yeast and has a long baking time at low temperatures, resulting in a dense crumb and chewy crust.
Pumpernickel bread is commonly served with smoked fish, cured meats, or as a base for open-faced sandwiches.
Cornbread:
Cornbread is a type of quick bread made from cornmeal, flour, eggs, milk, and leavening agents such as baking powder or baking soda.
It has a dense, crumbly texture and a slightly sweet flavor, owing to the natural sweetness of cornmeal.
Cornbread can be baked in a variety of forms, including loaves, muffins, or skillet breads.
It’s a staple of Southern cuisine in the United States and is often served alongside dishes like chili, barbecue, or fried chicken.
Cornbread can also be flavored with ingredients like cheese, jalapeños, or bacon for added depth of flavor.
Rye Bread:
Rye bread is a type of bread made primarily with rye flour, which gives it a dense texture and a robust, slightly sour flavor.
It often has a darker color compared to wheat bread due to the higher concentration of rye flour.
Rye bread can be made with varying proportions of rye and wheat flour, resulting in different textures and flavors.
It’s popular in Northern and Eastern European cuisines, where it’s enjoyed with butter, cheese, or cured meats.
Rye bread is often used to make traditional sandwiches like the Reuben, which typically features corned beef, Swiss cheese, sauerkraut, and Russian dressing.
Panettone:
Panettone is an Italian sweet bread traditionally eaten during the Christmas and New Year holidays.
It has a tall, dome-like shape and a light, airy texture similar to brioche.
Panettone is enriched with eggs, butter, and dried fruits such as raisins, candied orange peel, or citron, which add sweetness and flavor.
It’s typically baked in tall cylindrical molds and often presented in decorative packaging.
Panettone is enjoyed sliced and served with coffee or sweet wine, and it’s also used in desserts like bread pudding or French toast.
Soda Bread:
Soda bread is a type of quick bread that originated in Ireland. It’s made with just four basic ingredients: flour, baking soda, salt, and buttermilk.
The reaction between the acidic buttermilk and the alkaline baking soda creates carbon dioxide gas, which leavens the bread and gives it a light, tender crumb.
Soda bread has a slightly tangy flavor and a crusty exterior, and it’s often scored with a cross on top before baking, which is said to ward off evil spirits.
Soda bread is typically served warm with butter or jam and pairs well with soups, stews, or Irish breakfasts.
Bannock:
Bannock is a type of flatbread that has its roots in Indigenous cultures, particularly in North America.
It’s made with simple ingredients such as flour, water, and salt, and traditionally cooked over an open flame or on a hot griddle.
Bannock can vary in texture from soft and fluffy to dense and chewy, depending on the method of preparation and regional variations.
It’s a versatile bread that can be served plain or flavored with ingredients like dried fruits, nuts, or herbs.
Bannock is often enjoyed as a staple food while camping or as a hearty accompaniment to soups, stews, or meats.
Injera:
Injera is a spongy, sourdough flatbread that is a staple food in Ethiopian and Eritrean cuisine.
It’s made from teff flour, a gluten-free grain native to the region, and has a slightly tangy flavor.
Injera batter is fermented for several days before cooking, which gives it its characteristic texture and taste.
It’s cooked on a large, round griddle called a mitad and has a unique porous texture, perfect for soaking up flavorful stews and sauces.
Injera also serves as a utensil in Ethiopian dining, where it’s used to scoop up bites of food.
Damper:
Damper is an Australian bush bread traditionally made by swagmen and drovers over an open campfire.
It’s a simple bread made from flour, water, and salt, with no yeast or leavening agents.
Damper has a dense texture and a crusty exterior, similar to soda bread, and is often cooked in the coals of a fire wrapped in foil or in a camp oven.
It’s a hearty bread that’s perfect for outdoor adventures and is typically served warm with butter, jam, or golden syrup.
Damper can also be flavored with ingredients like cheese, herbs, or dried fruits for added variety.
Pita Bread:
Pita bread is a round, pocket-style bread that originated in the Middle East.
It’s made from a simple dough of flour, water, yeast, salt, and sometimes a small amount of olive oil.
Pita bread is leavened, causing it to puff up when baked at high temperatures, creating a hollow center that can be filled with various ingredients.
It has a soft, chewy texture and is commonly used for sandwiches, wraps, or served alongside dips like hummus or baba ganoush.
Pita bread is versatile and can be filled with both savory and sweet fillings, making it a popular choice in many cuisines around the world.
English Muffins:
English muffins are a type of small, round bread with a flat top and bottom and a chewy texture.
They’re made from a yeast-based dough that’s cooked on a griddle rather than baked in an oven, giving them their characteristic shape and texture.
English muffins are split open with a fork after cooking, creating a craggy interior that’s perfect for soaking up butter or jam.
They’re commonly served toasted for breakfast or used as a base for eggs Benedict or breakfast sandwiches.
English muffins are also enjoyed as a snack or side dish, either plain or with toppings like cheese or avocado.
Tortillas:
Tortillas are thin, flatbread originating from Mexico and Central America, made primarily from corn or wheat flour.
Corn tortillas have a slightly sweet flavor and are commonly used in traditional Mexican dishes like tacos, enchiladas, and quesadillas.
Wheat tortillas, also known as flour tortillas, are softer and more pliable, making them ideal for wrapping around fillings like beans, meats, or vegetables.
Tortillas can be cooked on a hot griddle or skillet until slightly charred or warmed in a microwave or oven.
They’re a versatile staple in many cuisines and can be filled with a wide variety of ingredients, making them perfect for quick and easy meals.
Fougasse:
Fougasse is a traditional French bread that resembles a leaf or an ear of wheat. It’s characterized by its decorative slashes and irregular shape, which give it a rustic appearance.
Fougasse dough is similar to that of baguette, made from flour, water, yeast, and salt, but it often includes additional ingredients such as olive oil, herbs, olives, or cheese for flavor.
After shaping, fougasse is typically slashed to create openings that allow steam to escape during baking, resulting in a light, airy interior. It’s often served as an appetizer or alongside soups and salads.
Simit:
Simit is a popular Turkish bread known for its circular shape and sesame seed crust.
It’s made from a simple dough of flour, water, yeast, salt, and sometimes sugar or molasses.
The dough is rolled into long ropes, twisted into circles, dipped in a mixture of water and molasses, and then coated generously with sesame seeds before baking.
Simit has a chewy texture and a slightly sweet, nutty flavor from the sesame seeds. It’s often enjoyed as a snack on its own or served with cheese, jam, or Nutella.
Lavash:
Lavash is a thin, soft flatbread that is a staple of Armenian and Middle Eastern cuisine.
It’s made from flour, water, and salt, and it’s traditionally baked in a tandoor oven, although it can also be cooked on a hot griddle or skillet.
Lavash has a soft, pliable texture when fresh, but it becomes crisp and brittle as it cools, making it ideal for wrapping around fillings or dipping into sauces.
It’s commonly served with kebabs, grilled meats, or as an accompaniment to mezze platters. Lavash can also be flavored with herbs, spices, or seeds for added variety.
Bolillo:
Bolillo is a type of Mexican bread roll with a crusty exterior and a soft, fluffy interior. It’s similar in shape to a baguette, but shorter and thicker.
Bolillos are made from wheat flour, water, yeast, salt, and sometimes a small amount of sugar.
They’re typically baked until golden brown and have a slightly crunchy crust.
Bolillos are commonly used for making tortas (Mexican sandwiches), as well as for dipping into soups or stews.
They’re a versatile bread enjoyed throughout Mexico and in Mexican communities around the world.
Raisin Bread:
Raisin bread is a sweet bread made with the addition of raisins or other dried fruits, such as currants or sultanas.
It’s often flavored with spices like cinnamon or nutmeg, and sometimes enriched with ingredients like butter, eggs, or milk.
Raisin bread can be made with various types of flour, including white, whole wheat, or rye, depending on personal preference.
It’s typically sliced and enjoyed toasted with butter or jam for breakfast or as a snack. Raisin bread is also a common ingredient in desserts like bread pudding or French toast.
Roti Canai:
Roti Canai is a type of flatbread that originated in India but is popular in Malaysia and other parts of Southeast Asia.
It’s made from a simple dough of flour, water, and ghee (clarified butter), which is stretched and folded repeatedly to create layers.
The dough is then flattened into a thin sheet and cooked on a hot griddle until crispy and golden brown.
Roti Canai has a flaky texture and a buttery flavor, making it delicious on its own or served with curry or other savory dishes.
It’s a versatile bread that can be enjoyed for breakfast, lunch, or dinner.
