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List of American breads

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List of breads from the United States of America

American breads

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This is adynamic list and may never be able to satisfy particular standards for completeness. You can help byediting the page to add missing items, with references toreliable sources.

Banana nut muffins are a type ofAmerican muffin prepared usingbanana bread batter

A display ofScali bread at the Winter Hill Bakery

Adobe bread – type of bread typical of thePueblo peoples of theSouthwestern United States,^[1] it is often shaped like animals typical of the region.^[1] The dough often containsmeat,vegetables,seeds, ornuts.^[1]
Amish friendship bread^[2]
Anadama bread – traditionalyeast bread ofNew England in theUnited States made withwheat flour,cornmeal,molasses and sometimesrye flour.
Banana bread – first became a standard feature of Americancookbooks with the popularization ofbaking soda andbaking powder in the 1930s; appeared inPillsbury's 1933Balanced Recipes cookbook.^[3]
Beaten biscuit –Southern food from the United States, dating from the 19th century. They differ from regular American soft-doughbiscuits in that they are more likehardtack. InNew England they are called "sea biscuits", as they were staples aboard whaling ships.^[4]
Biscuit – in the United States and parts ofCanada, and widely used in popularAmerican English, is a smallbread with a firm browned crust and a soft interior.
Boston brown bread – also known as New England brown bread
Bulkie roll – New England regional variety of sandwich roll
Cornbread
Cuban bread
Frybread^[5]
Graham bread – invented bySylvester Graham in 1829 for hisvegetarian diet, it was high infiber, made withnon-sifted whole-wheat flour and free from the chemicaladditives that were common inwhite bread at that time such asalum andchlorine.
Hot water corn bread
Hushpuppy –savory food made fromcornmeal batter that is deep fried or baked rolled as a small ball or occasionally other shapes.
American muffin
Muffuletta – both a type of roundSicilian sesame bread^[6] and a popular sandwich originating among Italian immigrants inNew Orleans, Louisiana using the same bread.
Parker House roll – invented at theParker House Hotel inBoston during the 1870s^[7] and still served there,^[8] it is abread roll made by flattening the center of a ball of dough with arolling pin so that it becomes an oval shape and then folding the oval in half.
Pepperoni roll
Popover
Pullman loaf
San Francisco sourdough - a specialty form of French bread with a crispy brown crust and a distinctly "sour" taste, which derives from the fructilactobacillus sanfranciscensis bacteria in the fermented sourdough starter. French bakers are suspected to have introduced sourdough bread to the San Francisco area during the California Gold Rush in the 1850s^[9]
Salt-rising bread
Scali bread
Sloosh
Texas toast – type of packaged bread (not sold toasted as the name implies) which is sold sliced at double the typical thickness of mostsliced breads

American-stylebiscuits, served with honey
Hushpuppies
Parker House rolls

References

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^^a ^b ^cMariani, John F (1999).Encyclopedia of American Food and Drink.Lebhar-Friedman Books. p. 4.ISBN 0-86730-784-6.
^Adams, Marcia (1997).New recipes from quilt country: more food & folkways from the Amish & Mennonites. New York, N.Y: Clarkson Potter Publishers. p. 50.ISBN 0-517-70562-1.
^Ames, Mary Ellis (1933). "1 - Breads".Balanced Recipes. Minneapolis, Minnesota: Pillsbury Flour Mills Company. p. 3.
^Villas, James (2004).Biscuit bliss: 101 foolproof recipes for fresh and fluffy biscuits in just minutes. Harvard Common Press. p. 14.ISBN 978-1-55832-223-3.
^Miller, Jen (July 2008)."Frybread".Smithsonian Magazine. Retrieved8 August 2014.
^Lempert, Phil (September 17, 2007)."Is the best sandwich in America the muffaletta?".Today.MSNBC.Archived from the original on November 9, 2007. Retrieved2010-05-10.The secret ingredient, besides the special recipe for the sesame bread, is Central Grocery's homemade olive spread.
^Smith, Andrew F, ed. Oxford Encyclopedia of Food and Drink in America. New York:Oxford University Press, 2004, Volume 1
^John T. Edge (29 September 2009)."Fast Food Even Before Fast Food".The New York Times. New York, NY. Style Section: Dining & Wine. Retrieved8 August 2014.
^Clemens, Scott."The Rise Of San Francisco Sourdough".Epicurean.com. Fezziwig Publishing Co.

External links

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Media related toBreads of the United States at Wikimedia Commons

v t e American breads
American breads	Adobe bread Amish friendship bread Anadama bread Banana bread Bannock Beaten biscuit Biscuit Bulkie roll Cornbread Cornell bread Cuban bread Frybread Graham bread Hushpuppy Johnnycake Kaiser roll Muffin Muffuletta Parker House roll Pepperoni roll Popover Pone Poulsbo Bread Pullman loaf Runza Rum roll Salt-rising bread Sloosh Texas toast
Miscellaneous	Bread in American cuisine History of California bread List of American breads
Recipes on WikiBooks Category:American breads Food portal United States portal

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General	List of regional dishes of the United States List of regional beverages of the United States
Northeast	Mid-Atlantic New Jersey New York New York City Pennsylvania Allentown Philadelphia New England
South	Appalachia Florida (Floribbean) Kentucky Louisiana Cajun Creole New Orleans Lowcountry Texas Barbecue in Texas Tex-Mex
Midwest	Chicago Kansas City-style barbecue North Dakota Michigan Minnesota Ohio Cincinnati chili Omaha St. Louis Wisconsin
West	California California cuisine Southwestern New Mexican Mormon Pacific Northwestern Hawaii Rocky Mountain
Territories	Puerto Rico

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Category: American cuisine

v t e Bread
Types	Bark bread Brown bread Beer bread Bun Flatbread Hearth bread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Shortening Sugar Water
Equipment	Oven Alveograph Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Beer from bread Breadcrumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe Bread clip History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
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Africa	Angolan Central African Republic Chadian Ethiopian and Eritrean Gabonese Libyan Moroccan Nigerian Nigerien Togolese Tunisian São Tomé and Príncipe Seychelles Western Saharan
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South America	Argentine Brazilian Colombian Ecuadorian Paraguayan Peruvian Venezuelan
Asia	Azerbaijani Bangladeshi Burmese Caucasian Chinese Beijing Sichuan Tibetan Filipino Indian Iranian Indonesian Israeli Japanese Jordan Korean North Korean Malaysian Maldivian Nepalese Palestinian Peranakan Russian Singaporean Thai Turkish Uzbek Vietnamese
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Oceania	Australian New Zealand
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Breads	American British Indian Pakistani Swiss
Cheeses	American Armenian British Cornish Dutch English French German Greek Irish Italian Polish Spanish Swiss
Condiments	Filipino French fry accompaniments Indian Indonesian Japanese Pakistani
Desserts and sweets	American Argentine Bangladeshi Brazilian British Chinese Filipino French German Indian Indonesian Italian Japanese Korean Tteok Pakistani Polish Romanian Russian Spanish Sri Lankan Taiwanese Thai Turkish
Soups and stews	Chinese French German Indonesian Italian Japanese Pakistani Spanish
Snack foods	Snack foods by country Indian Indonesian Japanese
Misc.	American sandwiches Foods with religious symbolism Indonesian noodles Pakistani meat Pakistani rice Pakistani vegetable Puddings (savoury) Vietnamese noodles Vietnamese specialities

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By cooking style	Baked goods Twice-baked Casseroles Deep fried Smoked Steamed
By preparation style	Dips Dried Fermented Soy products Food pastes Garnishes Gravies Instant Pickled Pickled fruits Rolled Sauces Dessert sauces Fish sauces Hot sauces Instant sauces Spreads Stuffed dishes
Breads, grains and seeds	Almond Breads bread dishes Buns Flatbreads Quick breads Rolls Sourdough breads Sweet breads Buckwheat Crackers Dumplings Fried dough Legume Chickpea Peanut Maize Noodles Noodle dishes Fried noodle dishes Ramen Pancakes Pasta Pasta dishes Rice Fried rice Rice cakes Rice pudding Rice and beans Sesame seed Toast
Dairy-based	Butter dishes Cheese dishes Fondues Cheeses Brined Yogurt-based
Fruits and vegetables	Apple Avocado Banana Broccoli Cabbage Carrot Cassava Cherry Eggplant Garlic Grape Lemon Melon Onion Plum Potato French fry Salads Arab Thai Soy-based Squash and pumpkin Strawberry Sweet potato Tofu Tomato
Fish and seafood	Clam Cod Crab Fish head Fish stews Fried fish Herring Raw fish Salmon Shrimp Sushi and sashimi Tuna
Meat-based	Barbecue Beef Shredded beef Steak Veal Chicken Duck Egg Scrambled eggs Goat Hamburgers Hot dogs Kebabs Lamb Meatball Mixed grill Pork Bacon Ham dishes Hams Sausages Sausage dishes
Soups andstews	Bean Blood Cheese Cream Fish and seafood Vegetable
Sweets	Cakes Candies Chocolate bars Chocolate-covered Cookies Sandwich cookie Shortbread Desserts Custard Doughnuts Pastries Choux pastry Poppy seed Pies, tarts and flans Puddings
Misc.	Ancient Bacon substitutes Baozi Brand name snacks Breakfast Cereals Drinks Brunch Chifa Christmas Chutneys Coconut Coconut milk Coffee Comfort Hangover remedies Hors d'oeuvre Tapas Made from maple Mushroom Pastries Pies, tarts and flans Porridges Relishes Sandwiches Soul Spit-roasted Street Syrups Tortilla-based Traditional

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