Talk:List of breads

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Missing images and varieties

These entries need pertinent images. If anyone thinks that some bread are missing, please feel free to add it to the list.--Caspian blue 22:32, 5 March 2009 (UTC)

Poori --- Indian plain fried bread.

Kachori --- Indian spiced or stuffed fried bread. 115.240.130.46 (talk) 08:38, 21 August 2023 (UTC)

• Aish Merahrah
• Appam
• Balep korkun
• Bammy
• Barbari bread
• Bolani
• Broa
• Brown bread
• Coco bread
• Cottage loaf
• Dinkelbrot
• Flatkaka
• Hard dough bread
• Hoecake
• Kulcha
• Laobing
• Laxoox
• Luchi
• Malooga
• Ngome
• Proja
• Puftaloon
• Quick bread
• Taftan
• Whole grain bread
• Spanish "colín" —Preceding unsigned comment added by 81.37.40.20 (talk) 19:13, 8 November 2009 (UTC)

Note: A quick bread is any bread that is leavened with baking soda or baking powder instead of yeast. Quick breads are usually sweet -- e.g. banana bread, apple bread, zucchini bread, etc.; but they can also be savoury, such as Irish soda bread, garlic soda bread, dill soda bread, and so on.

The American 'biscuit' is a type of savoury quick bread, baked in individual portion sizes. — Preceding unsigned comment added by 73.162.218.153 (talk) 08:19, 19 August 2015 (UTC)

Confusion between a variety of bread and a municipality

There is a type of bread called Lagana, that is mainly consumed on the first day of Lent and the municipality of Laganas. Lagana, the bread, should not re-direct to the municipality. (Alkiviadis (talk) 07:28, 4 March 2010 (UTC))

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One big table

I would like to join the tables to make them into one sortable table. Objections? Anna Frodesiak (talk) 17:25, 16 November 2011 (UTC)

I am happy if you do this. ACEOREVIVED (talk) 11:35, 23 November 2011 (UTC)

I removed the lede image because the table images are larger, and it sort of made sense at the time.

 Done Anna Frodesiak (talk) 03:52, 24 November 2011 (UTC)

Great - thank you for doing this way, I think it looks better that way, although we will have to see whether others agree! ACEOREVIVED (talk) 09:24, 25 November 2011 (UTC)

Image size

I would like to enlarge the images to 120px like in List of sandwiches. I think it would improve the visitors' experience. Objections? Anna Frodesiak (talk) 16:01, 22 November 2011 (UTC)

 Done Anna Frodesiak (talk) 03:52, 24 November 2011 (UTC)

Seeded bread

I have often seen bread, both in the form of loaves and bread rolls, which is made with seeds - whether poppy seeds or sesame seeds. Shouldn't seeded bread go in this list? ACEOREVIVED (talk) 11:36, 23 November 2011 (UTC)

Sure. Is there a specific seeded bread with an article you have in mind?

I suppose the one I was thinking of was the poppy seed bread. ACEOREVIVED (talk) 19:45, 1 August 2012 (UTC)

Boundaries

The question is how do you specify 'bread'. Where lies the boundary between breads and cakes/pastries and the boundary between breads and snacks (like bread sticks) and are pizzas qualified as bread? 85.113.241.224 (talk) 22:41, 3 April 2012 (UTC)

And what about puff pastry? 85.113.241.224 (talk) 22:43, 3 April 2012 (UTC)

Hmmmmm, pastry is sort of out of the scope somehow, but maybe others will think it's bread and add it to the list. You can add it and see if somebody disputes it.

Pizza is in List of pies, tarts and flans at the moment because it's ordinary white bread with stuff on top.

Breadstick could be on the list because of the name. I will add that.

Thanks for the input. :) Anna Frodesiak (talk) 23:04, 3 April 2012 (UTC)

I agree that we should not be adding pastry here; the term puff pastry would be better placed in a list of pastries (if there is one). ACEOREVIVED (talk) 18:35, 3 May 2012 (UTC)

I just created the article List of pastries and put puff pastry there. ACEOREVIVED (talk) 23:31, 3 May 2012 (UTC)

I should warn people that the article List of pastries is now being considered for deletion, and as there are only five entries there, it could well suffer this fate. ACEOREVIVED (talk) 09:44, 4 May 2012 (UTC)

Croissants & Bagels

1/. The croissant is Viennese, not French. It originated when the Muslim invasion was turned back at the gates of Vienna. The bakers celebrated by making a bread in the shape of the Islamic Crescent (Croissant) symbol and the locals "Ate" the enemy. 2/. A Bagel is properly made from boiled dough. Despite the imitations, if it is not made from boiled dough, it is not a Bagel. The origin of the name is unknown. Montreal, Canada is famous for its genuine bagels. Historygypsy (talk) 18:42, 17 April 2012 (UTC)

The Islamic Crescent story is probably untrue. See croissant. --Macrakis (talk) 00:02, 16 July 2012 (UTC)

Should "Crumpets" be in this list?

I see that Crumpets have been included on this list, but I am not sure they should be here - I for one have never ever seen them as a form of bread. ACEOREVIVED (talk) 15:19, 3 May 2012 (UTC)

How to organize this list

Wouldn't this article be better organised if it were divided into rolls (which could include bagels) and bread in loaves, which could be divided into sliced and non-sliced bread? ACEOREVIVED (talk) 15:56, 23 August 2012 (UTC)

I don't think so. Looking at all the pictures, I see all sorts which are both, or neither. Sliced sounds very Western too. Also, making this into two or more tables kills the sortability. Adding extra columns might be a consideration, but I can't think of a way. Anna Frodesiak (talk) 16:33, 23 August 2012 (UTC)

Doughnuts

I certainly would recommend that doughnuts get removed from this list. I would imagine that most people would see doughnuts as cakes rather than bread, and that, therefore, this would be an article that would more appropriately go in the List of cakes. I have similar feelings about muffins, although I am not quite so passionate that this gets removed from the list - I see that the article muffins has gone into the List of cakes, but, if one looks on the talk page of this article, one will see that some one has questioned whether it should be there. ACEOREVIVED (talk) 15:16, 2 May 2013 (UTC)

I think you're right, but then the same might be said of Pannettone. But as for donuts, the only thing that surprises me is that there's no reference saying: "usually eaten by police officers". Stevelaw1000 (talk) 15:45, 8 June 2013 (UTC)

Request for new addition

Can fried bread please be put here? ACEOREVIVED (talk) 14:17, 8 May 2013 (UTC)

If you're talking about Frybread, that's already on the list. Ibadibam (talk) 16:44, 8 May 2013 (UTC)

There are separate entries in Wikipedia for frybread and fried bread, as if they are different things. The photograph by the article looks a big thicker than anything that would be termed in my country the United Kingdom as "fried bread". ACEOREVIVED (talk) 15:43, 9 May 2013 (UTC)

Ah, I didn't notice there was a fried bread article. Looking at that article, it seems more like a preparation from bread, rather than a type of bread itself. This list is limited to types of bread, like sourdough and brown bread, rather than preparations like toast or torrijas, that ostensibly could be made from any number of types of bread. So fried bread seems to be out of scope. Ibadibam (talk) 17:48, 9 May 2013 (UTC)

To do

Need to go through categories and add, eg Category:Sweet breads. Category:Yeast breads - or just Category:Breads and its subcategories. Dougweller (talk) 16:03, 27 March 2014 (UTC)

Are these breads or something else?

Recently added by 72.211.200.91 (talk · contribs · WHOIS):

• Dorayaki - a confection that includes two flat pieces of castella sponge cake. Sounds more like a pastry to me. There could be some argument for including castella on this list.
• Kaya toast - toast with sweet toppings. Doesn't seem like a bread itself, but rather a dish that uses bread.
• Potato doughnut - We don't include doughnut on this list, although it is technically a bread per the Wikipedia definition. This list is somewhat inconsistent in whether it includes sweet breads.
• Potato waffle - again, we don't include waffle on this list, but it's technically a bread.
• French toast - not a bread itself but a dish that includes bread as an ingredient.

Ibadibam (talk) 21:41, 10 July 2014 (UTC)

Dinkelbrot

A recent edit by 72.211.200.91 (talk · contribs · WHOIS) raises an interesting question: Is Dinkelbrot a specific bread, or just the German word for any spelt bread? If the latter, we should probably list it under spelt bread, despite there not being an English article yet. Ibadibam (talk) 21:54, 10 July 2014 (UTC)

Cleanups

I cleaned up the "Origins" column as best I could, relying on the Wikilinked articles backing up each item, and standardizing the entries for better sortability. I also removed the residue left by a number of deleted image files; there are quite a few missing images that need to be added in.

I also deleted a few items that are obviously pastries or cakes, and added a hidden editorial note pointing out that separate lists exist for these categories. More non-bread entries need to be removed from this list.

I left unresolved the question of whether entries should be added here which don't have a backup article (not even a stub). I think that such entries don't belong here, because it will clutter up the Talk page here with discussions that properly belong on the Talk pages for each individual item. Reify-tech (talk) 16:05, 4 August 2014 (UTC)

Reify-tech, I've been trying to do that also as you probably noted. I agree, if there's no backup article they shouldn't be on the page. Create the article first, then add it here. Thanks for your good work. Dougweller (talk) 18:15, 4 August 2014 (UTC)

To break the impasse on orphan entries (those with no backup article), I suggest commenting them out, with a note that anybody seeking to restore them should first create an acceptable backup article. Reify-tech (talk) 19:18, 6 August 2014 (UTC)

All entries should have articles

Two reasons - one, it doesn't help our readers much to have a name without an article. Secondly, there are so many variations that we need to be able to show that the bread is common enough so that people living in the geographical region where it is made are going to be familiar with it. We assure this by making sure that there is an article first. List of desserts only has blue links. Dougweller (talk) 14:42, 7 August 2014 (UTC)

I agree with both points. Also, as I mentioned in an earlier post, each backup article has a separate "Talk:" page where interested editors can discuss each particular food in question, work out any disagreements, and leave a record of their work. Having all the discussions from multiple articles combined onto a single "Talk:List of..." page would generate too many discussion threads likely to be irrelevant to most individual editors, and actually reduce overall editor participation, because of information overload.

The "List of..." articles must rely on the backup articles to provide detailed information to whatever level the editors there decide, and also to provide the necessary references. The entries in a "List of..." article should be brief summaries, to allow a quick overview of the entire category, and to allow meta-level comparisons among the different food items within a category. The grass-roots work of writing content and referencing belongs at the individual article level, and should be done first, before adding an item to a "List of..." article.

For an example of how things can get out of hand, see this article, from before I started attempts to clean it up. There are orphan entries (no backup article), and redundant entries that consist of nothing more than the translation of a name into multiple languages. Brief descriptions are missing or nearly useless (one word) for a number of entries. Meanwhile, some legitimate entries were missing, as I discovered when adding some fried dough foods I had removed from List of breads. Even after modest cleanup, List of fried dough foods isn't so much an article, but a heap of whatever random editors have dumped over there. Reify-tech (talk) 15:57, 7 August 2014 (UTC)

Semi-protected edit request on 8 August 2014

I should change some articles like waffle 72.211.205.119 (talk) 19:49, 8 August 2014 (UTC)

Not done: it's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format. -Anupmehra -Let's talk! 22:50, 8 August 2014 (UTC)

Yeast Bread cf Quick Bread cf Unleavened Bread

The three basic types of bread are unleavened breads (which can be soft or crisp - best known examples are the North American tortilla and Middle Eastern 'matzo'); quick breads, which are leavened with baking soda, baking powder, eggs (especially egg whites), or aeration; and yeast breads, which are leavened by yeast.

Please note that 'yeast' is NOT a verb. It is a noun and can be used as an adjective. But it is NEVER a verb, so it cannot be a past participle! Thus, there is NO SUCH THING as a "yeasted" bread. That is bad English.

In this sentence, yeast is a noun: "This bread contains yeast." In this sentence, yeast is an adjective: "It is a yeast bread." — Preceding unsigned comment added by 73.162.218.153 (talk) 08:14, 19 August 2015 (UTC)

You'll be interested to know that yeast as a verb has a usage history dating back nearly 200 years, roughly equivalent to ferment, with a secondary meaning "to be frothy" (These examples taken from the Oxford English Dictionary)...

• Keats (1821): "Not to thy noble son, whose yeasting youth Will clear itself"
• Blackmore (1880): "(Like dough before the fire) every well belaboured tick was left to yeast itself awhile."
• British Medical Journal, 1902: "The presence of purin bodies in beers is probably due to the yeasting and processes of manufacture."
• Huxley (1921): "It must inevitably take a long time for Armageddon to ripen, to yeast itself up."

That said, there is a clear preference for yeast bread over yeasted bread in all periods, as evident in the Google corpus. Ibadibam (talk) 00:21, 20 August 2015 (UTC)

Naan better not have a country listed next to it, if not India

I noticed it said "Iran" earlier. This is WRONG. The type of Naan cited in the picture has NOTHING to do with the Iranian "nan" which is a general term for bread in Farsi. The Naan in India is the one actually in the picture, and is known the world over as "Indian Naan Bread" and is most commonly associated with India. So if there is a country associated with it, it is India. However, since one cannot be sure as to the origin of the bread, the best we can do is state that it is common in South Asia. I better not see any individual country mentioned there, however. If not India, then no country can be listed. Period. — Preceding unsigned comment added by 96.241.16.191 (talk) 20:36, 2 November 2015 (UTC)

That's why the country was removed four days ago. This list probably had "Iran" because the word itself is originally Persian, but as you pointed out, the Persian word doesn't specifically denote this type of bread. Still, it sounds like naan is as common in Central Asia as it is in South Asia, which is why the naan article simply gives "Asia" in the infobox. Ibadibam (talk) 20:47, 2 November 2015 (UTC)

Needs article?

Do we have an article on a bread called pavé or pain pavé? I have seen it for sale, but could not find a mention at en:WP about it. 173.89.236.187 (talk) 22:13, 27 December 2015 (UTC)

Organization

Hi all! I found this page as I was looking around food related stuff, (bread is SO delicious! I really have a love affair with bread, can't keep from munching on it if I see any! Probably not the best thing for my health, to be honest...), and I noticed that the organization here seemed like it could use some work. I'm no expert at organization myself, but I found a website, (http://pantryparatus.com/classifications-of-bread/), which I think has some good ideas on how to classify breads. I wanted to see what others think before making any changes myself though. Cheers, and happy bread munching! JonathanHopeThisIsUnique (talk) 04:43, 25 January 2016 (UTC)

Thanks for sharing this, JonathanHopeThisIsUnique. Given that Reinhart puts forward five different criteria, it seems like it wouldn't work to split the list into sections, but we could probably add columns for these criteria. Unfortunately, those fields would probably remain incomplete for a lot of breads: many breads, particularly those originating in non-English-speaking cultures, are woefully underdocumented and it would be difficult to accurately describe details of their preparation, say, hydration or amount of oil. Ibadibam (talk) 03:19, 2 February 2016 (UTC)

Pancakes?

Most pancakes, including Dosa, are fried. Not all, Dutch babies/German pancakes are baked. Shall we remove the fried ones? Doug Weller talk 08:02, 5 November 2016 (UTC)

Although the list inclusion criteria are currently worded that way, I don't see why we should exclude fried breads from this list, especially since the Bread article doesn't do so. In my mind, bread is defined as much by its cultural role and culinary function as it is by its method of preparation. Ibadibam (talk) 00:10, 10 November 2016 (UTC)

Changes & additions about breads in Greece

As far as I know, Sacramental bread does not exist in Greece, at least it is not used by the Orthodox Church (although I had Catholic anchestors & relatives, I can't tell anything about it's use within the Catholic Church in Greece, which at least uses during the Divine Communion a flatbread named "ostia"); the Orthodox Church uses a round stamped bread named "prosforo" ("πρόσφορο") a name from the greek word "prosfora" ("προσφορά"), which means "offer", a part of it is mixed in small pieces with wine and is given as body & blood of Jesus Christ during the Divine Communiom; the rest of the prosforo is given in pieces after the Divine Service, each one of them called "antidoro" ("αντίδωρο") which means "insted of a present". So, "prosforo" has to be added. "Tsoureki" tastes like "brioche". "Vassilopita" ("Βασιλόπιτα") which means "Basil's pie" -the name refers to Saint Basil- is another type of sweet bread, with a coin in it. Two types of dough are used, one (sometimes scented by grated orange peel) gives a result like hard cake , so the vasilopita is called "trifte" ("τριφτή") which probably means it produces "trimmata" or "thrimmata" ("τρίμματα" or "θρίμματα") which means chunks & the other gives an elastic result, since the dough that is used, is the one for tsoureki, so it is called "tsourekate" ("τσουρεκάτη") which means it looks like tsoureki. This pie is cut on January 1st (the Saint's death anniversary, which is also the Saint's name day according to the Orthodox Churches -this goes for all Saints) at homes (varius clubs also cut their vasilopita when their members gather for the first time each year), each member (of the family or club) gets a piece, there are also additional pieces (ex. for the house or club, for Jesus, for the poor) & the one who gets the coin is concidered to be lucky for the year. There is a tradition that St. Basil ordered to bake the first vasilopita, after a siege of Caesaria, in order to distribute valuables that were (here there are variations) stolen and miraculously found/gathered as ransom for a siege to be solved, which finally was miraculously solved. Whatever the case, the valuables had to be given back to the people, but there was a problem who will get what; the solution was the vasilopita which contained all the valuables; each one was getting a piece of the pie & was getting the valuable that was in his piece. Some times the tradition ends with the naration that miraculously, everybody got the valuable that previously owned! So, "vasilopita" has to be added too. About Greek cuisine & "pita", the "pita" usually used in Greece -unlike the Middle Eastern "pita"- doesn't form a pocket, I think -but I'm not sure- the "pita" from Cyprus is an exeption & forms a pocket. Sometimes the Cypriot pita it is used in Greece (more rare but not unknown, is the use of Arabian pita), instead of the Greek pita or instead of the sandwich little bread (a small almost cylindrical -like a baguette- loaf of white bread used for sandwiches). Both Cypriot pita & sandwich bread -which can be added also- are almost totally cut horizontially & stuffed. "Koulouri" ("Κουλούρι"), or -as it is called in the rest of Greece "Koulouri Thessaloniki's" ("Κουλούρι Θεσσαλονίκης")- is a white bread covered by sesame seeds. There is a sweeter variation sold in Turkey. It is like the German pretzel in size (usually a little bigger) and thickness (which varies, with the thiner variations being usyally harder & the thicker variations usually softer), without the knob. So, it can be added to the list. "Stafidopsomo" ("σταφιδόψωμο") which means "raisinbread" is a small loaf of bread with the shape & size of a sandwich bread with black "soultanina" ("σουλτανίνα") raisins. So, it can be added to the list also. Foreign types of bread usually sold in Greece so thattheir use is very common, are the French "baguette" called "bageta" ("μπαγκέτα") in Greek & the Italian "ziapatta", which is sold in the traditional form, or the "forma" ("φόρμα") form, which is in the shape of a cake, the name taken from the "forma" ("φόρμα") utensile, where cakes are baked. (In Greece there are breads which take their names by their substance, by the region of origin (sometimes), by their shape. By their shape they are named "karveli" ("καρβέλι") if they are round, "fratzola" ("φρατζόλα") if they are oblong, "forma" ("φόρμα") if they are like oblong (i.e. not round) cake & "bageta" ("μπαγκέτα") if they are in a "baguette" form.) Anjius (talk) 22:46, 24 February 2019 (UTC)Anjius (talk) 22:46, 24 February 2019 (UTC)

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Crossaint

A crossaint is a twisted french bread that is very commmon and buttery.--RyangoslingIII (talk) 18:17, 14 April 2021 (UTC)

croissant, not crossaint 2A01:CB05:833C:DD00:F184:4A40:A5A:D4BF (talk) 12:53, 1 November 2023 (UTC)

Accuracy and sources - some of these are ridiculous

The sourcing issue is obvious. There are only 8 sources but several times that many entries. Then we have breads that have existed for long before there were any records, eg flatbread, "wholewheat bread", etc. Or whose origin is uncertain, eg "white bread". Doug Weller talk 13:59, 29 August 2021 (UTC)

I'm under the impression that a list of articles don't require sourcing- but the caveat is that it presumes the articles themselves are sufficiently sourced. In this case, a source should exist in each article that says "X is a bread". Some don't even have that much, or they're sourced by blogs. When the articles are good, the list pages are good, but what we have is a lot of mediocrity.

The "Type" column is the worst offender, imo. It's highly subjective and there's nothing establishing the definition of "type". I've tried to clean it up, but I think there needs to be a consensus on what descriptive columns are allowed here. It's not 'exactly' addressing the problems you've mentioned, but "white bread" as a "type" doesn't make sense. To add to the confusion, "flat bread" is both a bread and a category of breads, sort of like how it's described at [1] pg.82. I've always seen breads categorised by leavening agents (or if it's unleavened), so I think that makes the most sense. Flat breads can be both, so should be used in another column for Shape or mentioned in the common column.

Crêpe confusion with Galette ?

Crêpes, like breads or pizzas, can be filled with lots of things but your list does not correspond to anything traditional, only fancy recipes found on the internet. Crêpes can be salty or sweet (Crêpes Suzette, crêpes au sucre are traditional). The food industry fill it with bechamel sauce and mushrooms, cheese, ham or, sweet side : chocolate sauce, jam, fruit compote. At restaurant : filled, aumonieres, flamed. Crêperies are restaurants specialized in crêpes and buckwheat pancakes named galettes 2A01:CB05:833C:DD00:45BF:7ECD:2A90:F10A (talk) 12:31, 1 November 2023 (UTC)