Now updated for CSW19. New words, if any, and new inflections of existing words, are shown in red.
|unleavened bread; Passover cake.
|a hard, leavened, ring-shaped roll. [Yiddish beygel].
|baguet baguette bagnette
|a long French loaf.
|a flat unleavened loaf of bread.
|a large flat breakfast roll.
|an onion roll > BIALIS; BIALYS or BIALIES.
|a large loaf with a rounded diagonally slashed top.
|a round loaf of white bread.
|food made of a baked dough of flour or meal, usu. with yeast or other raising agent; (verb) to cover (a cutlet, etc) with breadcrumbs before cooking.
|bread steeped in hot milk.
|a stick of bread.
|grain, flour, or meal of which bread is made.
|pertaining to bread.
|a kind of soft roll, made with eggs, butter, flour and yeast.
|toasted ciabatta or other bread coated with olive oil and topped with grilled tomatoes etc > BRUSCHETTAS or BRUSCHETTE.
|braided egg bread for Shabbat and holidays > CHALOTH or CHALAHS. Also CHALLA, CHALEH, CHALLAH, HALLAH.
|braided egg bread for Shabbat and holidays > CHALEHS. Also CHALLAH, CHALLA, CHALAH, HALLAH.
|braided egg bread for Shabbat and holidays > CHALLAS. Also CHALLAH, CHALEH, CHALAH, HALLAH.
|braided egg bread for Shabbat and holidays > CHALLAHS, CHALLOT or CHALLOTH. Also CHALLA, CHALEH, CHALAH, HALLAH.
|chapati chapatti chupatti chupatty
|a thin flat piece of unleavened bread.
|a Spanish dough stick > CHURROS.
|a kind of bread made with olive oil > CIABATTE or CIABATTAS.
|a rounded loaf.
|bread made of the meal of maize.
|a crescent-shaped roll.
|a piece of toasted bread served with a savoury topping > CROSTINI.
|a case of fried bread or pastry for serving game.
|a slice of fried bread served as an entree.
|a small cube of fried bread, used in soup or salads.
|a kind of unleaven bread.
|a type of thin unleavened bread.
|a kind of Italian bread.
|a kind of bread made with olive oil.
|Native American fried bread.
|bread made of unbolted wheat flour.
|a kind of bread.
|bread made on a griddle.
|thin crisp breadsticks > GRISSINI.
|pita bread, filled with meat (lamb), onions and tomatoes > GYROS.
|braided egg bread for Shabbat and holidays > HALLAHS, HALLOT or HALLOTH. Also CHALLA, CHALEH, CHALAH, CHALLAH.
|a long sandwich, a HOAGIE, in which sense it takes pl. HEROS.
|a long sandwich.
|a snack of deep-fried cornmeal bread.
|an Ethiopian bread made from soured TEF flour.
|an Asian snack of deep-freid dough covered with syrup.
|a kind of bread made of the meal of maize (Indian corn), mixed with water or milk, etc., and baked.
|an Armenian flat bread.
|a kind of bread made from seaweed.
|rye bread made with molasses.
|fine wheat bread.
|matsah matza matzah matzo matzoh
|unleavened bread. Plurals: MATSAHS, MATZAS, MATZAHS, MATZOS, MATZOT, MATZOTH.
|a thick round baked yeast roll, usually toasted and served with butter.
|a kind of Indian bread.
|of or pertaining to bread; (noun) a bread store.
|the state of being bread; normally in a religious sense e.g. the paneity of the eucharistic bread.
|a kind of sandwich > PANINIS.
|a kind of sandwich > PANINI.
|a variety of breadcrumb from Japanese and French cuisine used to create a crunchy coating for fried foods > PANKOS.
|a flat round cake of unleavened bread, traditionally eaten as an accompaniment to Indian food.
|maize-meal bread in the form of very thin sheets, made by the Hopi Indians of the south-western US. [Hopi].
|a type of slightly leavened bread, originating in the Middle East.
|a New Orleans sandwich.
|in India, a small cake of unleavened bread fried in vegetable oil > POORIS, PURIS.
|a kind of rye bread.
|(military slang) bread; (adj.) having many roots > ROOTIER, ROOTIEST.
|a cake of unleavened bread.
|a bread roll made with butter and fat.
|bread made from rye.
|a sandwich > SANGOS. Also SANGER.
|sarney sarnie sarmie
|a sweet bread roll, containing nuts and flavoured with cinnamon > SCHNECKEN.
|a sandwich of lamb or chicken, veg, and often tahini wrapped in pita.
|twelve loaves placed every Sabbath beside the altar in the Jewish Temple and eaten by the priests at the end of the week.
|a small piece of something, especially a crouton or piece of bread to dip in gravy.
|leaven; a piece of dough kept to leaven a new batch.
|a rich sweet German bread made with raisins etc. and coated with icing sugar. [Ger. Stollen, prop, strut, from the shape].
|a wedge of bread cut from a round loaf and stuffed with meat or cheese.
|a slice of bread and butter with jam.
|a toasted sandwich.
|like toast > TOASTIER, TOASTIEST; (coll.) a toasted sandwich.
|a deep-fried round of bread dough.
|sweet flaky bread made with fine flour and butter.
|a long sandwich.