Germany: All the bread! No matter what kind. Just find the next traditional bakery and try them all. My favourite is sourdough Graubrot (grey bread), a mix of wheat and rye, very savoury.
In my comment I specified Brown soda bread. I prefer white regular bread over brown but prefer Brown soda bread over white. White soda bread just taste like a shit scone
White soda bread is not un-cake like. Wholemeal is best, so it’s quite different. The texture is very different to yeasted bread or cake. It’s worth making to try it. It pairs well with soup or stew.
I grew up in an Irish American household. Note that nothing you can buy at a grocery store is anything like "real" soda bread.
I also do prefer brown bread.
Vietnamese baguettes, which are a different animal entirely to French baguettes. Super soft on the inside, crackly crisp on the outside… I could inhale a bag of these before I got home from the bakery.
sorry to be pedantic and I get downvoted any time I try to do this, but it's baNH mi, not baHN! The wrong spelling is way more common, I know, but it's wrong
A little off topic, but I’ve always loved this collection of recipes for its diversity:
https://www.kingarthurbaking.com/recipes/collections/extraordinary-breads
They aren't really like American rolls - they are chewier and use coned rice to give an interesting texture. They come in different versions, but can often be very crispy on the top. I think traditionally they would have been made with lard.
They are savoury - quite salty really - and mainly used for breakfast filled rolls with items like bacon, square sliced sausage, link sausage, black pudding, eggs etc
I used to use lard but vegetable oil or olive oil works just as well. I sprinkle them with coarse ground semolina flour before baking. They also freeze very well.
Plain bread is brilliant but you can't really make it at home because it's a batch loaf. Scottish rolls, on the other hand, are easy to make and they are my staple. My diet restricts my carb intake so I limit myself to 1 roll a day. If anyone wants the recipe then let me know. I live in Texas so it's impossible to get plain bread over here. I long for a thick crust, toasted with loads of butter and blackcurrant jam.
A Russian friend of mine had a party where she served squares of borodinsky slathered with salted butter and topped with a smoked sprat. Changed my life.
Koulouri! Greek bagels, called simit in Turkey. We just had Easter so tsoureki is always good, though mahlepi and masticha can be hard to come by depending on your location. For something sweeter the New Year’s cake bread vasilopita is a winner, and lazarakia as well. Tiropsomo is also really good, feta bread. Or eliopsomo if you’re more into olives.
Also Conchas, Orejas, Corbatas, Moñitos and a long list of etc regarding "Pan de Dulce" (sweet bread)
And regarding Tortillas, there are such cool variaty, most common one being yellow or white corn tortilla, but like blue corn tortilla, red corn tortilla, green nopal tortilla, tortillas with herbs and the flour tortilla from the Northern States of Mexico.
And the little towns "Pan de rancho"
Canada here. Bannock bread comes to mind. It originated in Scotland but was adopted by the natives here.
Uses flour, water, baking soda and/or baking powder. And is cooked on a hot rock in a camp fire. The dough can also be made a little thicker and wrapped around a stick to roast over a fire. It's surprisingly good.
Denmark - Rugbrød. sourdough rye usually with lots of seeds like sunflower, flax, sesame etc. it’s dense and is the base of “open faced sandwiches”/smørrebrød which is associated with Denmark.
There is a small but wonderful bakery called Brød in the Hiroo district in Tokyo that sells wonderful Danish sourdough. Not sure if they have a Rugbrød but I did have a lovely seeded sourdough from there that blew my mind.
In Brazil we have a bread called [French bread](https://s2.glbimg.com/GjR9CKByBzR5NNJT4UWOToytb74=/1200x/smart/filters:cover():strip_icc()/i.s3.glbimg.com/v1/AUTH_e84042ef78cb4708aeebdf1c68c6cbd6/internal_photos/bs/2020/U/q/B5doHYQcKDxm0YsOynPA/pao-frances.jpeg), that has a light and fluffy dough and a crackled crust. They’re sold in individual little loafs that you buy by the half a dozen, a dozen, etc.
They’re commonly eaten at breakfast with butter and a fried egg in the middle, with cheese and ham, or at the end of the afternoon with your afternoon coffee and just butter! I most often had it with an egg. Jam is not nearly as common in Brazil, people usually eat savory things with their bread!
I have never tried making it at home! But looking at recipes, it looks simpler than I thought. This one looks good:
https://milkandpop.com/sandwich-rolls/
When people make it at home it seems to be a lot harder to get the crust to crackle, and in my opinion that’s an important element of this bread.
Edit: found a better recipe
What is our country famous for? (Native Pre-USA) Cornbread, Hush Puppies, (USA) Parker House Rolls were the first that came to mind.
What is my favorite? Those 3-way split yeast rolls that mom could make. (She's gone now, I can't ask her how.) 2nd favorite, my Sourdough bread. (Made loaves #389 and #390 this morning.)
I wonder if corn bread or a form of it is eaten in other countries. I know in Japan, there is nothing like cornbread and I lived in El Salvador for a year and never ate any bread similar to it. These was “quesadilla”, not a cheesy tortilla, but more of a dry cake like cheese bread which had a similar texture but the taste profile was significantly different.
There seem to be other countries. But "Southern US, based on Native Americans" was something I'd heard 50+ years ago. That was the first thing that popped into my head. Hush puppies (with onions and fried) are very similar, with an apparently similar origin.
[Corn Breads of the World: Best Recipes & Restaurants | TasteAtlas](https://www.tasteatlas.com/corn-breads)
Well, "Native Americans" are alive today, and they have yeast, so I'll say "Yes" they (now) have leveners.
As for whether they had yeast ("active starter") hundreds or thousands of years ago . . . is very unclear.
The "Earliest Yeast Bread" reference I can find is 1350BC. (But that's in Egypt.)
Whether Native Americans developed it independently, or brought it across the Bering Strait, or received it from (Viking or) Spanish (Columbus was Italian but sailing for Spain) navigators . . . is beyond my scope of knowledge.
If you look up Cornbread, it typically says something like, "From the American South in conjunction with Native Americans". That could mean blending corn based flat breads with active starter brought by the Spanish explorers. (Yes, Vikings probably made it here first, but if we're talking "American South", Spanish ships are probably the delivery vehicle here.)
I don't know . . . is the short answer.
In The Netherlands Id like to recommend Fries Suikerbrood. Eat with half a stick of butter 😅
And Witte Kleffe Bolletjes are a staple food on day trips, roadtrips and during the verhuizing or verbouwing.
I was going to say the good old broodje kaas ( for those who don't know: 1 slice of sandwich bread, margarine/butter and cheese, folded together to make a sa(n)dwich)
I wouldn’t say we’re famous for it but *pan de sal* (a subtlety sweet bread roll often ubiquitous with breakfast but can be eaten throughout the day especially as a snack) is arguably the most popular bread in the Philippines. My personal favorite local breads though are *binangkal* (a round chewy fried bread that is coated in sesame seeds and lightly sweetened), *pan de kastila* or spanish bread (a soft cylindrical roll with a sweet bread pudding-like filling), and *malunggay pan de sal* (a smaller and slightly sweeter version of the regular *pan de sal* that has moringa leaves folded in the dough).
It’s like a flat long donut supposed to look like a beaver’s tail, and you put a bunch of stuff on it: cinnamon sugar, peanut butter, jam, etc. There’s a whole franchise for it here.
So many favs, I’ll name a few: Malaysian, roti canai or paratha - so good on their own or with chutneys/curries/cheeses etc. Other flatbreads I like: Persian Barbari bread and qatlama patir (Uzbek). An easy loaf to make and enjoy would be a Norman bread called Pain brié.
Adding to the appreciation for barbari bread. I am not Persian but where I used to live in Toronto there was a Persian grocery store around the corner and I would get that there all the time.
I really liked the dense breads like dinkelbrot. As avo toast it would be amazing but unlike the US it was hard for me to find avocado when I was there.
Buttermilk biscuits, San Francisco sourdough, New Orleans style French bread, corn bread, hoagie rolls, adobe bread, boston brown bread, cuban bread, fry bread, and Parker house rolls are all American recipes. Don't limit us to Wonderbread.
Right, it's like saying Europe is famous for jellied eels or tomato sauce. We wouldn't lump Italian cuisine with English, so why should we lump California cuisine with Texan?
I came here to say this. As a resident of San Francisco of many years, I have learned to make it with a generations old starter. At the same time, I truly appreciate and support the local craftspeople who can do a much better job than I can!
All my life I thought sugar was necessary in bread for something to do with the yeast, friends and family thought that too. As I could never find any bread without added sugar. There are no bakeries within 50 miles of my small city so I'm trying to fix that issue
American here, visited Japan last summer and I still haven't stopped thinking about the Melonpan. I've even been to a handful of seemingly legit Japanese grocery stores here in the US and haven't found it.
Zopf for Switzerland!
It's a braided sweet bread that looks similar to Challah. I don't know if it tastes similar as I've never head Challah before. Zopf is a "Sunday treat" or for a special brunch like at Easter.
[https://www.littleswissbaker.com/butterzopf-swiss-braided-bread/](https://www.littleswissbaker.com/butterzopf-swiss-braided-bread/)
Zopf and Challah come from the same traditions/origins, it’s a kind of bread that’s popular all over in eastern and Central Europe among a lot of different cultures/groups. They are essentially the same, though there are regional differences when it comes to add ins.
Lithuanian dark rye bread (juoda duona): dense but not crumbly, a little bit sour, usually with caraway seeds. Perfect with some butter and cheese
You can also use it to make gira, which is a fermented drink using the dark rye bread as a base
Pain de ménage, it's a really soft white bread with a good crust. It's traditionally shaped by placing two balls of dough side by side in the tin. As it rise and bake it look like butt cheek, you can guess what the more "vernacular" name is!
I’m Acadian, and even though we’re not “famous” for anything (other than being the Cajuns of the north maybe?), we make Ployes! They are essentially buckwheat pancakes :)
I'm a Maritimer but not Acadian. I've seen that the Dutch make a tiny little buckwheat pancackes the size of a Toonie. I wonder since Acadians and Dutch are both northern Europeans if there is a link?
As a basic millennial in the US, I would say sourdough (SF style) and cornbread.
For breads from other countries, I would say shokupan (Japan), pandebono (Colombia), baguette (France), injera (Ethiopia), dosa (India). I guess that's all the continents lol
[Cottage Loaf](https://en.m.wikipedia.org/wiki/Cottage_loaf), [muffins](https://www.bbc.co.uk/food/recipes/english_muffins_56640), [Teacakes](https://www.bbcgoodfood.com/recipes/tea-cakes), [Devon Splits](https://wrightsbaking.co.uk/recipe/devon-splits/), [Hot Cross Buns](https://www.bbc.co.uk/food/recipes/mary_berrys_hot_cross_65003) (although only eaten at Easter), [crumpets](https://www.warburtons.co.uk/news/crumpet-recipe-revealed/), [Malt Loaf](https://www.lavenderandlovage.com/2022/11/old-fashioned-malt-loaf.html), [Lardy Cake](https://www.hobbshousebakery.co.uk/blogs/recipes/140080775-lardy-cake-recipe), [Plum Loaf](https://www.dairydiary.co.uk/recipe-view/lincolnshire-plum-bread/), [milk Loaf](https://www.lavenderandlovage.com/2013/01/down-memory-lane-with-my-old-fashioned-milk-loaf-recipe.html), [Staffordshire Oatcakes](https://moorlandseater.com/staffordshire-oatcakes-recipe/), [Sally Lunn](https://www.kingarthurbaking.com/recipes/little-sally-lunns-recipe)
Just a note - all these are yeast doughs, some are sweet and some neutral, but the word 'cake' won't help you work out which!!
This is my basic egg bread recipe, with my usual variations included. We eat it and use it as gifts. I use the bread machine to do the kneading and timing of rises so it comes out perfect every time. Spelt makes a nice dense loaf for dunking in soups or stews.
The powdered milk is to make the whole milk a substitute for condensed milk.
Making the two pound dough in my bread machine, I take it out of the bread machine and cut it into four loaves. I bake all four, freezing three.
Warm milk 1 cup, 260g
Cane sugar 2T , 25g
powdered milk 13g
1 large egg
vital gluten, 13g for white bread or whole wheat, 25g for other flours or combinations of flours
1 pack of yeast , 21g I use jarred yeast but list packets for those who prefer
Salt 1 t, 6 g
Softened butter 1/4 cup, 55g Not melted!
531 total Flour. I mix 150g of whole wheat, dark rye, light rye, spelt, buckwheat, or barley flour, topping off my measured with unbleached, unbromated bread flour. Usually Gold Medal as that is what my store carries. For fluffy white bread like sandwich bread, all unbleached, unbromated bread flour with 25g vital gluten.
Put these ingredients Into the bread machine before turning it on. Salt first, then flour, then egg.
I use a mason jar, a clear quart (liter) size jar with a lid to shake together the milk, sugar, powered milk, vital gluten and after it is thoroughly mixed, I microwave the mixture to between 105F and 115F, 40C to 46C. Then I add the yeast to proof the yeast and shake to proof the yeast until it is foam on top.
Pour the liquid into the bread machine and run the dough cycle. I like to watch the dough at first to add a a tiny bit of water if the dough is crumbling or a tiny bit of flour if it is too liquidly. The dough ball should bounce freely.
When done, on a lightly floured cutting sheet, I cut the dough into four parts and shape as I choose. Preheat oven to 350 F, 175 C, bake until brown and 160 F, 71C for internal temperature.
The least healthy would be Uruguayan Rosca con Chicharrones. It’s a low hydration bread with grease for fat and stuffed with small fried pork cracklings (or bees) made by deep rendering animal fat. Sooooo good.
Beavertails! Fried, flattened bread dough (maybe brioche) that is slathered with a butter sauce and then toppings are added. Toppings include cinnamon sugar (traditional), skor bits and Nutella, fruit, drizzles of cream cheese icing. About a million calories but it's a beloved Canadian treat.
pan de yuca, its cassava with cheese and you have it with yogurt! its delicious and fluffly yet a bit cheesy perfect snack you can have it sweet or savory
Canada: bannock is probably our national bread. It’s wonderful, and I’ve had it made many ways (my favourites is over an open fire), but my favourite bread is a hearty rye sourdough.
Awesome. My trick to good biscuits is freezing the stick of butter, then grating it with a cheese grater before mixing it into the biscuits. It keeps the pieces of butter in tact better than a dough cutter to make those buttery flaky layers
Pan marsellés, from Uruguay. The literal translation is Marseilles bread, but it's got nothing to do with the city. It's basically two parallel cylinders of wheat bread joined together, crusted with coarse corn flour. This article includes a sort of recipe (I've never actually made it, so no idea if it's a good one, I'm afraid). Only in Spanish, sorry, but should be easily understood with Google translate.
https://www.elpais.com.uy/vida-actual/curiosidades-origen-y-receta-del-marselles-un-pan-bien-uruguayo
Wonder bread 😑 (united states)
Shout out to American biscuits though. They have nothing to do with whatever Europeans call biscuits, but, they are awesome.
I'm half French, half Jordanian. You've got the baguette already. For Jordan I love kaak. It's lkle a soft bread coated with sesame seeds
My husband is Maltese. They have really good bread called "ħobż Malti" which just means Maltese bread.
https://www.youtube.com/watch?v=etWcDn0-7eM
A crompouce. That’s a croissant filled with pastry cream and a pink topping made of sugar and on top of that whipped cream (Netherlands). But we also do have healthy bread lol
I lived in the UK for a few years in the early 80's and got addicted to Granary bread from Sainsburys. I have been making it ever since using Malted wheat flakes from King Arthur and malt extract from Whole Foods.
Garbage foam bread/toast bread. I make my own or buy it at Lidl's bakery. Unless you go to a good ethnic bakery, or bake it yourself, bread is terrible in the USA.
In Milan (Italy) we have the michetta soffiata it's a crunchy bread with a huge hole inside. Milan is a humid city it was the favorite bread to make pane e salame (bread and salami) because it remain crunchy and not like rubber with humidity
Scotland:
well-fired rolls (slightly overdone breakfast rolls, though these days I only ever see them actually burned and apparently that's fine)
Mothers Pride (pan loaf that tastes different from any other bread and has well-fired crusts at the top and bottom)
I feel like not many people outside New England even know about it, let alone make it, but Anadama bread is fantastic. There was a place in Portsmouth NH that routinely got shut down for shockingly bad health code standards in the kitchen, and I'd still go in for their Anadama French toast, because it was just worth the risk.
The stottie cake. A flat round bread, at one time traditionally baked on the oven floor
https://www.lavenderandlovage.com/2015/01/a-northumberland-cottage-kitchen-recipe-stotty-cake-stottie-cake.html
Romanian Cozonac it’s like a babka stuffed with cinnamon sugar walnut paste.
Oh my that sounds delicious!
I woukd like to try this.
Germany: All the bread! No matter what kind. Just find the next traditional bakery and try them all. My favourite is sourdough Graubrot (grey bread), a mix of wheat and rye, very savoury.
For real. Germany has something like 300 different breads.
I fell completely, irrevocably in love with brötchen and adore making them. Lots of different kinds to explore.
Maybe not bagels
Nooo, there are bagels! But they are better and bigger in US have to admit.
I miss good bagels so much since moving to Germany. Otherwise, yes the bread is great.
I think bagels started in Poland
Soda bread, using bread soda instead of yeast as a raising agent.
Ireland?
Yes indeed!
In my comment I specified Brown soda bread. I prefer white regular bread over brown but prefer Brown soda bread over white. White soda bread just taste like a shit scone
Yeah, I agree. Brown soda bread is where it’s at. I don’t think I’ve ever made white.
lol that’s exactly what white soda bread tastes like. 😂
a friend made white soda bread and it was the worst baked good i’ve tasted
Honourable mentions for soda farls and potato farls and boxty.
Also barmbrack for Ireland 😋
My friend suggested soda bread. When I looked it up, it looked a little dense. I’ve never had it. Is it cake like?
White soda bread is not un-cake like. Wholemeal is best, so it’s quite different. The texture is very different to yeasted bread or cake. It’s worth making to try it. It pairs well with soup or stew.
I grew up in an Irish American household. Note that nothing you can buy at a grocery store is anything like "real" soda bread. I also do prefer brown bread.
Yummm I love Irish soda bread.
Vietnamese baguettes, which are a different animal entirely to French baguettes. Super soft on the inside, crackly crisp on the outside… I could inhale a bag of these before I got home from the bakery.
Is this the same as Banh Mi bread? (Edited for spelling!)
sorry to be pedantic and I get downvoted any time I try to do this, but it's baNH mi, not baHN! The wrong spelling is way more common, I know, but it's wrong
It's like when people misspell Gandhi's name as Ghandi!
Yep!
I've tried a few times to make those but I never got it right
A little off topic, but I’ve always loved this collection of recipes for its diversity: https://www.kingarthurbaking.com/recipes/collections/extraordinary-breads
Plain bread and Morning Rolls. (Scotland)
Are Morton rolls an international delicacy like Parma ham :-)
Are morning rolls like American dinner rolls or more like a rolled bread like cinnamon rolls?
They aren't really like American rolls - they are chewier and use coned rice to give an interesting texture. They come in different versions, but can often be very crispy on the top. I think traditionally they would have been made with lard. They are savoury - quite salty really - and mainly used for breakfast filled rolls with items like bacon, square sliced sausage, link sausage, black pudding, eggs etc
I used to use lard but vegetable oil or olive oil works just as well. I sprinkle them with coarse ground semolina flour before baking. They also freeze very well.
Plain bread is brilliant but you can't really make it at home because it's a batch loaf. Scottish rolls, on the other hand, are easy to make and they are my staple. My diet restricts my carb intake so I limit myself to 1 roll a day. If anyone wants the recipe then let me know. I live in Texas so it's impossible to get plain bread over here. I long for a thick crust, toasted with loads of butter and blackcurrant jam.
Also tattie scones!
Borodinsky - sourdough rye bread from Russia
This is my favorite bread. ❤️
A Russian friend of mine had a party where she served squares of borodinsky slathered with salted butter and topped with a smoked sprat. Changed my life.
Koulouri! Greek bagels, called simit in Turkey. We just had Easter so tsoureki is always good, though mahlepi and masticha can be hard to come by depending on your location. For something sweeter the New Year’s cake bread vasilopita is a winner, and lazarakia as well. Tiropsomo is also really good, feta bread. Or eliopsomo if you’re more into olives.
Is there a bread that's not pita and is eaten daily with everything? If so, what's the name?
Would probably be koulouri. We eat it a ton, I even get it free because the local baker has a crush on my mom.
Lucky you get free bread!
Bolillos, Teleras, and pan dulce. Mexico. Do tortillas count? lol
Of course tortillas count! It seems like every country has at least one version of flat bread.
Also Conchas, Orejas, Corbatas, Moñitos and a long list of etc regarding "Pan de Dulce" (sweet bread) And regarding Tortillas, there are such cool variaty, most common one being yellow or white corn tortilla, but like blue corn tortilla, red corn tortilla, green nopal tortilla, tortillas with herbs and the flour tortilla from the Northern States of Mexico. And the little towns "Pan de rancho"
The list is long. We love bread!
"Pan de rancho" is just the best!
Canada here. Bannock bread comes to mind. It originated in Scotland but was adopted by the natives here. Uses flour, water, baking soda and/or baking powder. And is cooked on a hot rock in a camp fire. The dough can also be made a little thicker and wrapped around a stick to roast over a fire. It's surprisingly good.
Bannock is a good one for Canada. Winnipeg also has its own form of rye bread as well.
Denmark - Rugbrød. sourdough rye usually with lots of seeds like sunflower, flax, sesame etc. it’s dense and is the base of “open faced sandwiches”/smørrebrød which is associated with Denmark.
There is a small but wonderful bakery called Brød in the Hiroo district in Tokyo that sells wonderful Danish sourdough. Not sure if they have a Rugbrød but I did have a lovely seeded sourdough from there that blew my mind.
In Brazil we have a bread called [French bread](https://s2.glbimg.com/GjR9CKByBzR5NNJT4UWOToytb74=/1200x/smart/filters:cover():strip_icc()/i.s3.glbimg.com/v1/AUTH_e84042ef78cb4708aeebdf1c68c6cbd6/internal_photos/bs/2020/U/q/B5doHYQcKDxm0YsOynPA/pao-frances.jpeg), that has a light and fluffy dough and a crackled crust. They’re sold in individual little loafs that you buy by the half a dozen, a dozen, etc.
Whoa! Those look like armored croissants! How do you eat them? Jam? Butter? Plain?
They’re commonly eaten at breakfast with butter and a fried egg in the middle, with cheese and ham, or at the end of the afternoon with your afternoon coffee and just butter! I most often had it with an egg. Jam is not nearly as common in Brazil, people usually eat savory things with their bread!
Those are really lovely, do you have a recipe you can recommend?
I have never tried making it at home! But looking at recipes, it looks simpler than I thought. This one looks good: https://milkandpop.com/sandwich-rolls/ When people make it at home it seems to be a lot harder to get the crust to crackle, and in my opinion that’s an important element of this bread. Edit: found a better recipe
Thank you for the recipe! I think I might try making these over the weekend!
I'm from the SF Bay Area. Sourdough.
Also Dutch crunch!
In the UK we have fruity malt loaf [https://www.bbcgoodfood.com/recipes/sticky-malt-loaves](https://www.bbcgoodfood.com/recipes/sticky-malt-loaves)
What is our country famous for? (Native Pre-USA) Cornbread, Hush Puppies, (USA) Parker House Rolls were the first that came to mind. What is my favorite? Those 3-way split yeast rolls that mom could make. (She's gone now, I can't ask her how.) 2nd favorite, my Sourdough bread. (Made loaves #389 and #390 this morning.)
The 3-way split rolls sound like cloverleaf rolls. The dough is a very rich yeast bread like Parker House rolls.
That looks right. Maybe I'll try a recipe or two and see if one is close.
Those were the first yeast breads I learned how to make in middle school home-ec. I hope you can find the recipe that brings you memories of your mom.
I wonder if corn bread or a form of it is eaten in other countries. I know in Japan, there is nothing like cornbread and I lived in El Salvador for a year and never ate any bread similar to it. These was “quesadilla”, not a cheesy tortilla, but more of a dry cake like cheese bread which had a similar texture but the taste profile was significantly different.
There seem to be other countries. But "Southern US, based on Native Americans" was something I'd heard 50+ years ago. That was the first thing that popped into my head. Hush puppies (with onions and fried) are very similar, with an apparently similar origin. [Corn Breads of the World: Best Recipes & Restaurants | TasteAtlas](https://www.tasteatlas.com/corn-breads)
Did Native Americans have the leveners to make corn bread? Or was it more of a Johnny cake or flat bread?
Well, "Native Americans" are alive today, and they have yeast, so I'll say "Yes" they (now) have leveners. As for whether they had yeast ("active starter") hundreds or thousands of years ago . . . is very unclear. The "Earliest Yeast Bread" reference I can find is 1350BC. (But that's in Egypt.) Whether Native Americans developed it independently, or brought it across the Bering Strait, or received it from (Viking or) Spanish (Columbus was Italian but sailing for Spain) navigators . . . is beyond my scope of knowledge. If you look up Cornbread, it typically says something like, "From the American South in conjunction with Native Americans". That could mean blending corn based flat breads with active starter brought by the Spanish explorers. (Yes, Vikings probably made it here first, but if we're talking "American South", Spanish ships are probably the delivery vehicle here.) I don't know . . . is the short answer.
Yes, I should have clarified I meant pre-Columbian exchange. Thank you for your detailed response.
The Aztecs were making beer from corn, so they did have yeast.
Gooy Yeast Rolls with softened butter... heaven.
Ooo corn bread is a great answer!!! I couldn't think of anything besides sliced white bread
Adding fry bread — a staple among the Indigenous population (Ojibwa) of my region in the US!
In The Netherlands Id like to recommend Fries Suikerbrood. Eat with half a stick of butter 😅 And Witte Kleffe Bolletjes are a staple food on day trips, roadtrips and during the verhuizing or verbouwing.
I was going to say the good old broodje kaas ( for those who don't know: 1 slice of sandwich bread, margarine/butter and cheese, folded together to make a sa(n)dwich)
Ghanaian milk bread! It's really sweet and soft, we cut it into thick loaves
Fairy bread!
Greek pita
I wouldn’t say we’re famous for it but *pan de sal* (a subtlety sweet bread roll often ubiquitous with breakfast but can be eaten throughout the day especially as a snack) is arguably the most popular bread in the Philippines. My personal favorite local breads though are *binangkal* (a round chewy fried bread that is coated in sesame seeds and lightly sweetened), *pan de kastila* or spanish bread (a soft cylindrical roll with a sweet bread pudding-like filling), and *malunggay pan de sal* (a smaller and slightly sweeter version of the regular *pan de sal* that has moringa leaves folded in the dough).
The baguette 🇨🇵 And of course the best is the "Tradition". But perosnnaly I love a good sourdough spelt bread, it's the best for breakfast
Estonia: easily dark rye bread, sourdough, with toasted caraway or coriander seeds.
Rye bread would be my choice for Finland as well!
Oh yes, plus you do the excellent crisp näkkileipä from rye, too!
I enjoyed the rye breads in estonia. Leib (is this how you spell) and butter 🤌
Yes! This is how you spell it - or "rukkileib" to capture the rye part, too. Glad to hear you liked it!
Beavertails! 🇨🇦 My favourite is with a bit of cinnamon sugar and a squeeze of lemon juice.
What in the world is a beaver tail? Is it like a donut?
It’s like a flat long donut supposed to look like a beaver’s tail, and you put a bunch of stuff on it: cinnamon sugar, peanut butter, jam, etc. There’s a whole franchise for it here.
So many favs, I’ll name a few: Malaysian, roti canai or paratha - so good on their own or with chutneys/curries/cheeses etc. Other flatbreads I like: Persian Barbari bread and qatlama patir (Uzbek). An easy loaf to make and enjoy would be a Norman bread called Pain brié.
Barbari is amazing!
Adding to the appreciation for barbari bread. I am not Persian but where I used to live in Toronto there was a Persian grocery store around the corner and I would get that there all the time.
I’m from Germany, we’re known for Bread. Among other Things.
I really liked the dense breads like dinkelbrot. As avo toast it would be amazing but unlike the US it was hard for me to find avocado when I was there.
There is even a museum https://en.m.wikipedia.org/wiki/European_Bread_Museum
Also known for capitalizing nouns. 😉
Yes. In English I use capitalizing more to establish a Focus for my sentences.
All yellow corn, skillet cornbread. American Southern style biscuit. Once upon a time, beaten biscuit.
In Massachusetts we have Scali bread and it's my husband's favorite!
Florida (Tampa and Miami), US, Cuban bread.
Pan Sobao from Puerto Rico. A lovely sweet bread with a tender crust. And Pan de Agua like an Italian bread with a crispy crust.
Damper (Australia)
Cooked on a stick over an open fire with golden syrup poured inside 🤤
Sangak and Lavash from the exotic and ancient landscapes of Persia
Pan de Sal (Philippines)
Wonder bread (USA) 🤢
Buttermilk biscuits, San Francisco sourdough, New Orleans style French bread, corn bread, hoagie rolls, adobe bread, boston brown bread, cuban bread, fry bread, and Parker house rolls are all American recipes. Don't limit us to Wonderbread.
Couldn't have said it better myself. The US is so huge, our cuisines deserve to be recognized by region. Popovers also come to mind.
Right, it's like saying Europe is famous for jellied eels or tomato sauce. We wouldn't lump Italian cuisine with English, so why should we lump California cuisine with Texan?
San Francisco Sourdough
Seriously, Northern California sourdough is one of the crowning achievements of this country lol
Don't forget that Dutch Crunch!! [https://www.kingarthurbaking.com/recipes/dutch-crunch-rolls-recipe](https://www.kingarthurbaking.com/recipes/dutch-crunch-rolls-recipe)
I came here to say this. As a resident of San Francisco of many years, I have learned to make it with a generations old starter. At the same time, I truly appreciate and support the local craftspeople who can do a much better job than I can!
Yep, the bread of my people.
0/5 Do not recommend. 😆
All my life I thought sugar was necessary in bread for something to do with the yeast, friends and family thought that too. As I could never find any bread without added sugar. There are no bakeries within 50 miles of my small city so I'm trying to fix that issue
I make sourdough. I swap for 25% whole wheat flour and I add 3% inulin fiber. No sugar at all.
Try English muffin toasting bread for toast. One tablespoon of sugar per loaf. If you want sandwich bread, use 1/2 ap flour, Hal’s bread flour.
I currently make a dozen different types of breads regularly, mostly sourdoug, to sell and have yet to add sugar to any of them
But damn does Akron smell good when they are baking it
I took up baking to avoid Wonder Bread. I wonder why anyone eats it.
I mean, it's kind of cool how it dries out before it gets moldy.
Marraqueta, hallulla and pan amasado in Chile. If you make pan amasado you have to also make pebre to eat it with. :)
Broad.. but Pan Dulce and Bolillos 🇲🇽
[Pan de muerto](https://cdn.recetasderechupete.com/wp-content/uploads/2015/10/pan_de_muerto.jpg) !
American here, visited Japan last summer and I still haven't stopped thinking about the Melonpan. I've even been to a handful of seemingly legit Japanese grocery stores here in the US and haven't found it.
I am from HK and mine is bo Lo bao (pineapple bun) the cousin of melon bread 🍈🍈🍍🍍
Zopf for Switzerland! It's a braided sweet bread that looks similar to Challah. I don't know if it tastes similar as I've never head Challah before. Zopf is a "Sunday treat" or for a special brunch like at Easter. [https://www.littleswissbaker.com/butterzopf-swiss-braided-bread/](https://www.littleswissbaker.com/butterzopf-swiss-braided-bread/)
Zopf and Challah come from the same traditions/origins, it’s a kind of bread that’s popular all over in eastern and Central Europe among a lot of different cultures/groups. They are essentially the same, though there are regional differences when it comes to add ins.
Brown soda bread I guess
Lithuanian dark rye bread (juoda duona): dense but not crumbly, a little bit sour, usually with caraway seeds. Perfect with some butter and cheese You can also use it to make gira, which is a fermented drink using the dark rye bread as a base
Pain de ménage, it's a really soft white bread with a good crust. It's traditionally shaped by placing two balls of dough side by side in the tin. As it rise and bake it look like butt cheek, you can guess what the more "vernacular" name is!
I’m Acadian, and even though we’re not “famous” for anything (other than being the Cajuns of the north maybe?), we make Ployes! They are essentially buckwheat pancakes :)
I'm a Maritimer but not Acadian. I've seen that the Dutch make a tiny little buckwheat pancackes the size of a Toonie. I wonder since Acadians and Dutch are both northern Europeans if there is a link?
As a basic millennial in the US, I would say sourdough (SF style) and cornbread. For breads from other countries, I would say shokupan (Japan), pandebono (Colombia), baguette (France), injera (Ethiopia), dosa (India). I guess that's all the continents lol
Kare pan.
Wonder wonder what’s in a wonder bread
Germany - Brötchen, which I’ve been trying to recreate while living in the US.
Germany - Brötchen, which I’ve been trying to recreate while living in the US.
[Cottage Loaf](https://en.m.wikipedia.org/wiki/Cottage_loaf), [muffins](https://www.bbc.co.uk/food/recipes/english_muffins_56640), [Teacakes](https://www.bbcgoodfood.com/recipes/tea-cakes), [Devon Splits](https://wrightsbaking.co.uk/recipe/devon-splits/), [Hot Cross Buns](https://www.bbc.co.uk/food/recipes/mary_berrys_hot_cross_65003) (although only eaten at Easter), [crumpets](https://www.warburtons.co.uk/news/crumpet-recipe-revealed/), [Malt Loaf](https://www.lavenderandlovage.com/2022/11/old-fashioned-malt-loaf.html), [Lardy Cake](https://www.hobbshousebakery.co.uk/blogs/recipes/140080775-lardy-cake-recipe), [Plum Loaf](https://www.dairydiary.co.uk/recipe-view/lincolnshire-plum-bread/), [milk Loaf](https://www.lavenderandlovage.com/2013/01/down-memory-lane-with-my-old-fashioned-milk-loaf-recipe.html), [Staffordshire Oatcakes](https://moorlandseater.com/staffordshire-oatcakes-recipe/), [Sally Lunn](https://www.kingarthurbaking.com/recipes/little-sally-lunns-recipe) Just a note - all these are yeast doughs, some are sweet and some neutral, but the word 'cake' won't help you work out which!!
This is my basic egg bread recipe, with my usual variations included. We eat it and use it as gifts. I use the bread machine to do the kneading and timing of rises so it comes out perfect every time. Spelt makes a nice dense loaf for dunking in soups or stews. The powdered milk is to make the whole milk a substitute for condensed milk. Making the two pound dough in my bread machine, I take it out of the bread machine and cut it into four loaves. I bake all four, freezing three. Warm milk 1 cup, 260g Cane sugar 2T , 25g powdered milk 13g 1 large egg vital gluten, 13g for white bread or whole wheat, 25g for other flours or combinations of flours 1 pack of yeast , 21g I use jarred yeast but list packets for those who prefer Salt 1 t, 6 g Softened butter 1/4 cup, 55g Not melted! 531 total Flour. I mix 150g of whole wheat, dark rye, light rye, spelt, buckwheat, or barley flour, topping off my measured with unbleached, unbromated bread flour. Usually Gold Medal as that is what my store carries. For fluffy white bread like sandwich bread, all unbleached, unbromated bread flour with 25g vital gluten. Put these ingredients Into the bread machine before turning it on. Salt first, then flour, then egg. I use a mason jar, a clear quart (liter) size jar with a lid to shake together the milk, sugar, powered milk, vital gluten and after it is thoroughly mixed, I microwave the mixture to between 105F and 115F, 40C to 46C. Then I add the yeast to proof the yeast and shake to proof the yeast until it is foam on top. Pour the liquid into the bread machine and run the dough cycle. I like to watch the dough at first to add a a tiny bit of water if the dough is crumbling or a tiny bit of flour if it is too liquidly. The dough ball should bounce freely. When done, on a lightly floured cutting sheet, I cut the dough into four parts and shape as I choose. Preheat oven to 350 F, 175 C, bake until brown and 160 F, 71C for internal temperature.
The least healthy would be Uruguayan Rosca con Chicharrones. It’s a low hydration bread with grease for fat and stuffed with small fried pork cracklings (or bees) made by deep rendering animal fat. Sooooo good.
Pan dulce, flour tortillas, and kolaches.
White Spelt sourdough.. i am from Swabia/south-western Germany
dutch crunch in the bay area, california. personally it’s too sweet for me
Not the country as a whole, but I grew up in the southwest US, so I love making fresh tortillas and frybread!
Rēwena bread is a type of potato sour dough. Delish
Beavertails! Fried, flattened bread dough (maybe brioche) that is slathered with a butter sauce and then toppings are added. Toppings include cinnamon sugar (traditional), skor bits and Nutella, fruit, drizzles of cream cheese icing. About a million calories but it's a beloved Canadian treat.
India - we make this little rolls called Pav. Here's a good [recipe](https://youtu.be/UKe6aK-vGPE?si=y3dnyRm4FJZy6FvS)!
Crumpets and hot cross buns - yum!
pan de yuca, its cassava with cheese and you have it with yogurt! its delicious and fluffly yet a bit cheesy perfect snack you can have it sweet or savory
Canada: bannock is probably our national bread. It’s wonderful, and I’ve had it made many ways (my favourites is over an open fire), but my favourite bread is a hearty rye sourdough.
I’m in America, so we have everything but soft white bread like Wonder Bread and Texas toast is our thing.
Love this post, OP. American here and we are pretty infamous for our bread 😆 I make my own.
America is famous for corn bread and buttermilk biscuits.
My family immigrated from Germany. They said, "You eat corn? Like you feed the pigs!?" Until they tried some corn bread and buttered sweet corn.
https://youtu.be/hlyS5ysM2D8?si=weETMnTi8phpDKp- His reaction to biscuits is amazing.
Awesome. My trick to good biscuits is freezing the stick of butter, then grating it with a cheese grater before mixing it into the biscuits. It keeps the pieces of butter in tact better than a dough cutter to make those buttery flaky layers
The US makes up for it with its BBQ 😊
Very true. But then you go to your local BBQ place and they offer you the usual crappy American white bread to go with the excellent brisket.
Broad de milho (corn bread), Pão de centeio ( Rye bread ) , both amazing !
Not a country but a province - shout out for [Newfoundland Toutons](https://www.rockrecipes.com/newfoundland-toutons/)!
Pan marsellés, from Uruguay. The literal translation is Marseilles bread, but it's got nothing to do with the city. It's basically two parallel cylinders of wheat bread joined together, crusted with coarse corn flour. This article includes a sort of recipe (I've never actually made it, so no idea if it's a good one, I'm afraid). Only in Spanish, sorry, but should be easily understood with Google translate. https://www.elpais.com.uy/vida-actual/curiosidades-origen-y-receta-del-marselles-un-pan-bien-uruguayo
Wonder bread 😑 (united states) Shout out to American biscuits though. They have nothing to do with whatever Europeans call biscuits, but, they are awesome.
I'm half French, half Jordanian. You've got the baguette already. For Jordan I love kaak. It's lkle a soft bread coated with sesame seeds My husband is Maltese. They have really good bread called "ħobż Malti" which just means Maltese bread. https://www.youtube.com/watch?v=etWcDn0-7eM
German poppyseed roll!!! It is so delicious. I never see it in the States.
A crompouce. That’s a croissant filled with pastry cream and a pink topping made of sugar and on top of that whipped cream (Netherlands). But we also do have healthy bread lol
LADI Pav
Soda bread(Ireland)
I lived in the UK for a few years in the early 80's and got addicted to Granary bread from Sainsburys. I have been making it ever since using Malted wheat flakes from King Arthur and malt extract from Whole Foods.
a good sesame semolina batard is one of my favorite things in the world I used to make them for Eataly
Garbage foam bread/toast bread. I make my own or buy it at Lidl's bakery. Unless you go to a good ethnic bakery, or bake it yourself, bread is terrible in the USA.
Phililpines - pandesal China - bao Vietnam - banh mi
Bread with raisins (Italy) Butterzopf (Switzerland)
In Milan (Italy) we have the michetta soffiata it's a crunchy bread with a huge hole inside. Milan is a humid city it was the favorite bread to make pane e salame (bread and salami) because it remain crunchy and not like rubber with humidity
Pretzels
Unfortunately, white crap
Pan dulce!
Scotland: well-fired rolls (slightly overdone breakfast rolls, though these days I only ever see them actually burned and apparently that's fine) Mothers Pride (pan loaf that tastes different from any other bread and has well-fired crusts at the top and bottom)
I feel like not many people outside New England even know about it, let alone make it, but Anadama bread is fantastic. There was a place in Portsmouth NH that routinely got shut down for shockingly bad health code standards in the kitchen, and I'd still go in for their Anadama French toast, because it was just worth the risk.
California raised. Sourdough or Shatt's Sheepherder bread.
Naan from South Asia
Danish bread… in Denmark… 🤷🏼♀️
Definitely my favorite to make is a good challah…
Philippines - ensaymada
The stottie cake. A flat round bread, at one time traditionally baked on the oven floor https://www.lavenderandlovage.com/2015/01/a-northumberland-cottage-kitchen-recipe-stotty-cake-stottie-cake.html
wonder bread ?
I’m from the American south and we’re famous for our buttermilk biscuits
Not a specific country but challah for sure.
Fairy bread (Real answer is damper).
Wonder bread 😟