Bread has become a staple around the wold over. America Europe, the Middle East all have breads that they eat on a daily basis that is common fair. Types of breads have evolved to be leavened (with yeast) and unleavened (without yeast). Bread now ranges form common white and wheat bread, to french bagguettes
Corn Bread: No visit to the American south is complete until you eat 3 things, namely BBQ, grits and delicious, buttery Corn Bread.
Cuban Bread: This crunchy bread is the base for the mouthwatering Cubano, or Cuban sandwich, in which ham, roast pork, cheese and pickle achieve apotheosis.
Focaccia Bread: Thick, warm, doughy and flavorful, this predecessor of pizza dough is the best thing the Mediterranean has produced since democracy.
French Bread: The ultimate dinner-bread, and what a shape; between baguettes and the Eiffel Tower, it’s no wonder Paris is though of as the city of love.
Irish Soda Bread: There are a million variations of this staple of the Emerald Isle, but the simple, yeast-free original has been pleasing pallets since the 1840’s.
Italian Bread: The other ultimate dinner bread, perfect with a little butter, a little cheese, maybe some garlic and/or tomato sauce and a box of antacids.
Pita Bread: This falafel pocket from the Promised Land is adaptable and yummy, and keeps the food in your hand and not on you pants.
Rye Bread: This dark and hearty bread comes from Germany, and is the perfect match for Black Forest Ham.