Bread

Baguette

French cuisine

The long French white loaf with a crisp crust; as ‘pain de tradition française’ it may contain essentially only flour, water, salt and leaven or yeast.

Brioche

French cuisine

A French yeast dough enriched with butter, eggs and sugar, with a fine, fluffy crumb.

Ciabatta

Italian cuisine

A flat Italian white loaf made from a very wet dough, with a crusty outside and an airy crumb with large holes.

Croissant

French cuisine

A crescent of laminated yeast dough whose layers of dough and fat bake into crisp, flaky leaves.

Czech bread

Czech cuisine

Czech bread – a mixed rye and wheat loaf raised with sourdough or yeast, often with caraway; its types are set by Decree No. 18/2020.

Focaccia

Italian cuisine

Italian flat yeast bread baked in a tray; the Genoese fügassa has dimples, olive oil and coarse salt.

Grissini

Italian cuisine

Grissini – thin, crisp breadsticks from Turin and Piedmont, either stretched (stirato) or hand-rolled (rubatà).

Houska

Czech cuisine

Houska – a small round Czech wheat roll, plaited into a knot and topped with coarse salt, caraway or poppy seeds.

Mazanec

Czech cuisine

Mazanec – the round Czech Easter loaf of sweet yeast dough, with a cross cut into the top and almonds.

Pane di Altamura

Italian cuisine

Pane di Altamura PDO – Apulian bread of re-milled durum semolina and sourdough, with a thick crust and a yellow crumb.

Pane Toscano

Italian cuisine

Pane Toscano PDO – Tuscan sourdough bread without salt, with a crunchy crust and an unsalted crumb, the base of Tuscany’s stale-bread dishes.

Rohlík

Czech cuisine

Rohlík – the everyday Czech wheat roll, counted among ordinary bakery wares low in fat and sugar.

Sourdough (kvas, kvásek)

Sourdough – a fermented mix of flour and water with lactic acid bacteria and yeasts that both raises and sours bread dough.

Vánočka

Czech cuisine

Vánočka – the Czech sweet Christmas bread plaited from strands of yeast dough, with raisins and almonds.