Know your breads

The growing popularity of international breads is reflected in the many types sold in supermarkets, delis and bakeries. Read on to learn more about your favourite tasty variety.

• Bagel. This doughnut-shaped roll, identified with Eastern European and Jewish communities, is boiled and then baked. Traditionally, bagels are made from a high-gluten white flour, but whole wheat, rye, flax, pumpernickel, sourdough and other versions are also commonly available. Bagels may be topped with caraway, sesame seeds, poppy seeds, chopped onions or coarse salt. Cinnamon and raisin bagels are also popular.
• Brioche. A light yeast roll that originated in France, brioche falls somewhere between bread and cake in terms of texture and taste. It is usually made with refined white flour and enriched with butter and eggs.
• Chapati. A flat Indian bread that is made with whole wheat or white flour and may be leavened or unleavened. Some are brushed with butter or oil, adding extra calories.
• Ciabatta. Olive oil is added to this Italian raised bread, making it moist and chewy; oregano, basil and various other herbs may also be added.
• Cornbread. This bread is made from wheat flour, ground yellow cornmeal, eggs, milk and sometimes sugar.
• English muffin. High-protein white flour is used to make this round, honey-combed roll; it is cooked in a skillet or on a griddle.
• Focaccia. An Italian yeast bread that is made from a dough similar to that of pizza, it is usually baked in a large disc and flavoured with olive oil, onions, garlic and herbs. The added oil in this recipe contributes extra calories.
• Matzo. Made from wheat flour, water and salt, this crackerlike unleavened Jewish bread is traditionally served at Passover meals.
• Multigrain. Often promoted as a health food, this bread is usually made with a combination of flours and added ingredients, such as sprouts, various seeds and raisins. Some multigrain breads are more nutritious than others, but a check of their labels will often show that many are comparable to ordinary breads.
• Naan. Baked on the hot side of a tandoori oven, this flat yeast bread originated in India.
• Pita. This flat, leavened Middle Eastern bread puffs up during baking and then flattens out to leave a hollow middle, or pocket.
• Pumpernickel. This heavy rye German bread derives its dark colour from molasses or caramel. One dense type is steamed and baked for hours, then cut into thin slices.
• Quick bread. Made from a variety of flours, it is leavened with baking powder or baking soda and rises as it bakes. Biscuits, muffins, scones, coffee cakes and loaf breads are all quick breads.
• Rye. All-rye bread is heavy and dense; most of the softer, deli-type rye breads are made mostly of wheat flour.
• Sourdough. This bread is leavened with a "starter" and is usually made with white flour. True sourdough bread has a heavier, denser texture than yeast-leavened breads.
• Tortillas. This unleavened Mexican bread is made of corn or wheat flour, salt and water. Finely ground limestone is often added.