Food made from flour, water and salt, often containing an agent (leaven or yeast) that makes it rise.
Light soft sweetish bread traditionally served on the Sabbath and other Jewish festivals; it is usually braided.
American corn bread
The crumb of this corn flour-based bread is golden in color; it is easy to make and very popular in the southern United States.
Its thick, often floury crust and slightly acidic-tasting interior can last a long time without becoming stale; it can be used in a variety of ways.
Usually contains 80% white flour, whole wheat flour or a mixture of the two, to which other cereals (oats, rye, etc.) are added.
Bread made with white flour that comes in a variety of shapes, thickness and textures; it is less nutritious than wholemeal bread.
Because it is made with whole wheat flour, it is highly nutritious and contains more minerals and protein than white bread.