List of American breads

List of American Breads

The United States has a rich history of bread-making, with many types of breads originating from various cultural influences and regional preferences. This article provides a comprehensive list of American breads, each with a brief description.

Anadama bread[edit]

Anadama bread is a traditional bread of New England made with wheat flour, cornmeal, molasses and sometimes rye flour. It has a distinctive sweet and slightly nutty flavor.

Bannock[edit]

Bannock is a variety of flat quick bread. The bread is often associated with Native American cuisine, particularly in the West and North.

Boston brown bread[edit]

Boston brown bread is a type of dark, slightly sweet steamed bread, popular in New England. It is traditionally made with a mixture of cornmeal, rye, and whole wheat flours, sweetened with molasses, and steamed in a cylindrical can.

Cornbread[edit]

Cornbread is a common bread in United States cuisine, particularly associated with the South and Southwest. It is traditionally made with cornmeal, buttermilk, and leavening agents.

Frybread[edit]

Frybread is a flat dough bread, fried or deep-fried, which is associated with Native American cuisine and particularly popular in the Southwestern United States.

Hushpuppy[edit]

A hushpuppy is a small, savory, deep-fried round ball made from cornmeal-based batter. It is most commonly associated with Southern United States cuisine.

Johnnycake[edit]

Johnnycake, also known as journey cake, shawnee cake or johnny bread, is a cornmeal flatbread that was an early American staple food and is still eaten in the West Indies and Bermuda.

Muffuletta[edit]

The Muffuletta is both a type of round Sicilian sesame bread and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana using the same bread.

Parker House roll[edit]

The Parker House roll is a bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half.

Salt-rising bread[edit]

Salt-rising bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains, leavened by naturally occurring Clostridium perfringens and other bacteria rather than by yeast.

Spoon bread[edit]

Spoon bread is a moist cornmeal-based dish prevalent in parts of the Southern United States. Despite the name, spoon bread is closer in consistency and taste to many savory puddings.

Texas toast[edit]

Texas toast is a type of packaged bread which is sold sliced at double the typical thickness of most sliced breads. It is often used in dishes requiring a thick, sturdy bread.