Top 34 North American Breads

Almojábana is a traditional and Puerto Rican bread (although it is also popular in other countries of Latin America) that is very similar to pandebono. Pandebono is usually made with yuca flour and costeño cheese, while almojábanas are made with cuajada white cheese and cornmeal flour. Almojábanas are baked until they develop a spongy texture and a golden brown color of the exterior. This small, round bread is traditionally served warm.Expand

This bagel variety came to Montreal with the wave of Eastern European Jewish immigrants during the early 1900s. There are varying theories about the creator of the first Montreal-style bagel – some claim it was a baker named Isadore Schlafman, while others say it was Hyman Seligman from Dvinsk, who sold them from a horse-drawn carriage. Before baking, these bagels are boiled in kettles of honey water. Unlike New York-style bagels, these contain no salt and are less dense, with a slightly sweeter flavor. They are rolled and cut by hand and have a large hole in the center. Because Montreal bagels are wood-fired, it results in a crispy exterior and a chewy interior of the dough. Traditionally, they are available in two varieties – sesame seed bagels and poppy seed bagels.Expand

Ever since California's days of gold mining around 1849, sourdough has been an iconic bread and a staple of the Western cuisine. It is the oldest and the most original form of leavened bread, with the oldest recorded use of sourdough dating back to the ancient Egyptians. During the gold rush period, the Boudin family (well-known bakers from France) came to San Francisco and became famous for their unique sourdough bread. It was a hugely popular food, especially for the hungry miners who flocked into the bakery every morning, appreciating the bread for its taste and durability. The Boudin bakery has been using the same starter sourdough culture since 1849, called Mother Dough, and it is still operating today. The sourdough craze spread like wildfire, and today there is a huge number of artisanal bakeries that sell sourdough bread all around the San Francisco Bay Area.Expand

Bagels are an iconic New York City food: boiled, then baked hand-shaped, round rolls with a hole in the middle. It is a small and dense bread with a malty flavor and a dark, shiny, and crunchy exterior which should snap when bitten into it. Originally, they were brought to the United States by Jewish immigrants from Eastern Europe. There is a theory that bagels were popular in the Jewish community because the dough needs to rest for twelve hours before being baked, so it was convenient for Jews to let it rise during the Sabbath, when work is forbidden. New Yorkers claim that their bagels are the best due to the water's softness, as there are low levels of calcium and magnesium that could toughen the dough when combined with gluten. In the past, bagels were made in four original varieties: plain, poppy, salt or sesame, but nowadays they are made with garlic, onion, cinnamon, and raisins, best enjoyed fresh out of the oven and paired with butter, scallions, lox, and cream cheese.Expand

Bolillo is a crusty white bread characterized by its short, oval shape, a distinctive deep slash along the top, a crunchy exterior, and a soft, dense crumb. The fundamental recipe requires only four ingredients: wheat flour, water, salt, and yeast, although commercial bakeries often add small amounts of sugar or fat to extend shelf life. Creating the distinct shape involves dividing the fermented dough into small portions, flattening them, and tightly rolling the edges inward to form tapered ends, often resembling an elongated football. A sharp blade is used to slice deeply down the center right before baking, allowing steam to escape and creating the signature split crust, while a light misting of water in the oven ensures the exterior becomes shatteringly crisp. This baking technique dates back to the 1860s, during the French intervention in Mexico, when Emperor Maximilian's court introduced European baking arts and crusty baguettes to the region. The baguette was eventually shortened and adapted to fit within the smaller, wood-fired clay ovens ubiquitous in Mexican bakeries at the time. Similar breads exist across Mexico, such as the telera, which uses the same dough but is shaped into a flatter, softer oval with two shallow, parallel indents on top rather than a single deep slash. Another regional spin is the birote, famously originating in Guadalajara, which employs a sourdough starter and a longer fermentation period, yielding an intensely tangy flavor and a thicker, darker crust specifically engineered to withstand heavy, wet ingredients. Consumption of the bread takes multiple forms in daily Mexican gastronomy, from simply tearing it apart to dip into spicy hot chocolate or café de olla to slicing it horizontally to build robust sandwiches. When sliced completely open, the interior crumb is frequently hollowed out to make room for heavy fillings in iconic dishes such as the torta, where the bread holds layers of refried beans, meats, cheeses, and avocados, or the mollete, which features halved loaves topped with beans and cheese that are baked until melted and blistered.Expand

Pan sobao is a traditional bread that is soft, slightly chewy, and has a mildly sweet flavor. Its name translates to kneaded, a nod to its unique preparation method. Pan sobao is characterized by its very smooth surface and soft, stretchy interior, making it ideal for sandwiches or accompaniment to other dishes. The crust is typically thin and soft rather than crispy. The bread is made using basic ingredients, including flour, water, sugar, salt, and sometimes butter or fat, which contributes to its tender crumb. The bread's distinctive texture is achieved by a special kneading process and, often, a higher hydration dough. Its mild sweetness allows it to pair well with a variety of fillings, both savory and sweet. It's not uncommon to find sandwiches made with pan sobao filled with meats, cheeses, or even sweet ingredients.Expand

Cuban bread is a long, white bread characterized by its (ideally) rectangular shape, hard and thin crust, and soft, flaky interior filled with numerous air pockets. It is still unclear whether it was first created in Tampa or Miami, but everyone agrees that the best Cuban bread is made in Florida. The bread is a key ingredient of the popular Cuban sandwich, and it is recommended to pair it with a hot cup of coffee.Expand

Pepperoni roll is a specialty of West Virginia consisting of a baked white bread roll filled with pepperoni sticks or slices. The roll is sold throughout the state at numerous gas stations, diners, and convenience stores, often paired with marinara sauce for dipping. It is believed that pepperoni roll was invented in 1927 by Giuseppe Argiro at the Country Club Bakery in Fairmont, who originally created it as a portable food item for Fairmont's miners.Expand

There is no food more American than the classic cornbread. The soft, but firm baked bread made with cornmeal is easily the most important memorabilia of the American past, which is especially associated with the American South. Corn has been a staple ingredient among the Native Americans, who created the first version of what is today known as cornbread. This original version was common food among the frontier explores, and soon became a staple meal favored among the nation. Originally, cornbread was white in color, and since it was made with stone-milled corn, which produced coarser flour, it created a more substantial meal. The change occurred with the introduction of industrial mills, which finely ground the corn and caused the loss of natural sweetness. When the colonists introduced wheat, eggs, and milk products, the well-known firm and rustic cornbread was transformed into a softer and more subtle version. However, the southern part of the United States kept the tradition of preparing the rustic variety, while the northern adopted the leavened, softer, and sweeter version. Nowadays cornbread is usually made from store-bought packs, and it is traditionally prepared in cast iron skillets, but pans and even muffin tins are also common. In American culture, cornbread is not regarded as the plain bread replacement, but more as a substantial side dish. It is often used as an accompaniment to chilis and other types of bean and lentil stews. Sometimes it is merely covered in honey or molasses and eaten as a dessert, or torn and drenched in a warm glass of milk.Expand

Named as the official state bread of South Dakota in 2005, frybread is a flat dough that is fried or deep-fried in oil or lard. Originally, it is a Native American Navajo tradition, invented at a time when the Natives were in captivity and attempts were made to starve them out. The government supplied them with lard, flour, salt, sugar, yeast, and powdered milk, which were often spoiled, so fry bread originated from those few foods provided during the four years of captivity. What ensured the Navajo's survival in the past is now consumed either on its own, or with numerous topping and accompaniments such as honey, jam, or beef. Frybread can also be made into tacos, called Navajo or Indian tacos, consisting of frybread that is topped with numerous ingredients usually found in tacos, such as lettuce, tomato salsa, grated cheese, and chopped meat.Expand

RPM Bakehouse is much more than just a bakery. Their philosophy is based on producing slow-fermented sourdough bread using heirloom grains from Jordan Station, Ontario, achieving an authentic taste and exceptional texture in their products.

Their offerings include crispy, buttery pastries, handcrafted croissants, and a variety of sweet and savory treats that satisfy even the most refined palates. In addition to their baked specialties, RPM Bakehouse also produces organic jams, homemade granola, pickles, and unique baking mixes that allow home cooks to create delicious breads and pastries in their own kitchens. What makes this bakery truly special is its selection of locally milled flour, cold-pressed oils, ceramics, and textiles crafted by sustainable producers. Coffee lovers can also enjoy their carefully curated blend, which pairs perfectly with the pastries on offer.Expand