United States
Acorn Bread
A Native American quick bread made with acorn flour, sweetened with honey or maple, and baked until dense and crumbly.
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United States
Amish Friendship Bread
A sweet, cinnamon-scented sourdough-style quick bread that begins with a fermented starter shared between bakers.
United States
Anadama Bread
A New England yeast bread of cornmeal and molasses, with a rustic crust and a legend linking its name to a frustrated fisherman.
United States
Bagel and Lox
A New York classic: a toasted bagel spread with cream cheese and topped with lox (cured salmon), capers, red onion, and tomato.
United States
Bagel Dog
A hot dog wrapped in bagel dough and baked, served with mustard or cream cheese.
United States
Biscuits and Gravy
Biscuits ’n’ Gravy
Soft, flaky Southern biscuits smothered in a creamy sausage gravy, a quintessential American breakfast.
Boston, United States
Boston Brown Bread
A steamed, dark, sweet bread made with rye, cornmeal, and molasses, traditionally served with baked beans.
California, United States
California Sourdough Bread
A San Francisco sourdough with a thick, blistered crust and a tangy, chewy crumb from a long-fermented wild yeast starter.
United States
Cornbread
A Southern staple of cornmeal batter baked until golden, either sweet and cake-like or savory and crumbly.
United States
Cuban Bread
A crusty, crackly loaf of white bread baked with a palm-leaf or banana-leaf strip on top.
United States
Dilly Casserole Bread
A 1960s yeast bread baked with cottage cheese, dill, and onion, in a round loaf.
United States
Dodger Dog
A 10-inch grilled pork sausage in a steamed bun, the signature of Los Angeles's Dodger Stadium.
United States
Fool's Gold Loaf
A legend of a sandwich: a hollowed loaf stuffed with peanut butter, bacon, and grape jelly, once served to Elvis Presley.
Canada
Frybread
Fried dough bread, Indigenous adaptation similar to bannock, served with savory or sweet toppings.
United States
Graham Bread
A dense, sweet yeast bread made with graham flour, named for health reformer Sylvester Graham.
United States
Hoagie Roll
The long, crusty Italian bread roll used for Philadelphia hoagies.
United States
Hot Water Corn Bread
A Southern cornbread made by scalding cornmeal with boiling water, then frying into crisp cakes.
United States
Milk Toast
A comfort dish of warm milk poured over toasted bread, sweetened with sugar and butter.
New York, United States
New York Bagel
New York City Bagels
A hand-rolled, boiled-then-baked bread with a chewy interior and glossy crust, traditionally topped with cream cheese and lox.
United States
Parker House Roll
A soft, buttery yeast roll folded into a pocket shape — invented at Boston's Parker House hotel.
United States
Pepperoni Roll
A West Virginia creation: pepperoni baked inside a bread roll, no sauce.
Philadelphia, United States
Philadelphia Sticky Buns
Philadelphia's yeasted sticky buns, baked with brown sugar, butter, and often pecans or currants.
United States
Piki Bread
A Hopi ceremonial bread of blue cornmeal, paper-thin, made on a heated stone.
United States
Popovers
Airy, hollow rolls of egg batter baked in tall tins until puffed and golden.
United States
Pueblo Bread
A round, hand-shaped loaf of Native American Pueblo baking, baked in an adobe horno oven.
United States
Salt-Rising Bread
A dense, tangy white bread leavened by a fermented cornmeal starter, with a distinctive cheesy smell.
San Francisco, United States
San Francisco Sourdough
A wild-yeast bread with a deeply tangy flavor and thick blistered crust, shaped by San Francisco's distinctive microclimate.
United States
Scali Bread
A Boston Italian-American bread: a long, soft white loaf, made with oil and often sesame seeds.
New York, United States
Soft Pretzel
A large, twisted baked pretzel with a dark brown, salted crust and chewy interior, a Philadelphia and New York street snack.
United States
Spoonbread
A soft, soufflé-like cornmeal pudding baked in a dish — 'bread' you eat with a spoon.
Texas, United States
Texas Toast
Thick-sliced bread, buttered and griddled or grilled until golden.
United States
Trenary toast
A Michigan and Upper Peninsula rusk: twice-baked bread slices, sweet and crisp, for coffee dunking.