Misplaced Pages

This is a list of baked goods. Baked goods are foods made from dough or batter and cooked by baking, a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked as well.

Baked goods

By type

• Biscuit – a term used for a variety of baked, commonly flour-based food products. The term is applied to two distinct products in North America and the United Kingdom, and is also distinguished from U.S. versions in the Commonwealth of Nations and Europe.

See also: List of cookies and List of shortbread biscuits and cookies

• Ground biscuit

• Bread – a staple food prepared from a dough of flour and water, usually by baking.

See also: List of breads, List of brand name breads, List of quick breads, and List of toast dishes

• Bagel – a bread product originating in Poland, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked.
• Bread roll – a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter)

See also: List of bread rolls

• Bun – a small, sometimes sweet, bread, or bread roll. Though they come in many shapes and sizes, they are most commonly hand-sized or smaller, with a round top and flat bottom.

See also: List of buns

• Flatbread – a bread made with flour, water and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened—made without yeast—although some are slightly leavened, such as pita bread.
• Muffin – an individual-sized, baked quick bread product. American muffins are similar to cupcakes in size and cooking methods, and the English muffin is a type of yeast-leavened bread. Muffins may also classify as cakes with their same sweet interior and fluffy yeast exterior.

• Brownie – a flat, baked dessert square that was developed in the United States at the end of the 19th century and popularized in both the U.S. and Canada during the first half of the 20th century
• Cake – a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate.

See also: List of cakes

• Cookie – a small, flat, sweet, baked good, usually containing flour, eggs, sugar, and either butter, cooking oil or another oil or fat.

See also: List of cookies and List of shortbread biscuits and cookies

• Cracker – typically made from flour, flavorings or seasonings such as salt, herbs, seeds, and cheese may be added to the dough or sprinkled on top before baking.

• Cheese cracker

See also: List of crackers

• Pastry – a dough of flour and water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery.

See also: List of pastries and List of choux pastry dishes

• Pie – a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.

See also: List of pies

• Tart – a baked dish consisting of a filling over a pastry base with an open top not covered with pastry
• Torte - a form of sweet dessert that is typically baked. Tortes differ from cakes in that cakes are made from wheat flour, but tortes, originating in Central Europe, are generally made with ground nuts instead.
• Twice-baked foods – foods that are baked twice in their preparation
• Viennoiserie – baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character, approaching that of pastry.

By region

• List of American breads
• List of British breads
• List of Chinese bakery products – Chinese bakery products consist of pastries, cakes, snacks, and Chinese desserts of largely Chinese origin, though some are derived from Western baked goods.
• List of Indian breads
• List of Pakistani breads
• Mexican breads

See also

• Al forno – food that has been baked in an oven
• Bake sale
• Bakehouse (building)
• Cakery
• List of bakeries
• List of bakers
• List of bakery cafés
• Lists of foods
• Lists of prepared foods
• Pâtisserie

References

1. Merriam-Webster online, s.v.
2. Sutton, J. (1991). Sunk Costs and Market Structure: Price Competition, Advertising, and the Evolution of Concentration. MIT Press. p. 479. ISBN 978-0-262-19305-4.
3. Wrigley, C.W.; Corke, H.; Seetharaman, K.; Faubion, J. (2015). Encyclopedia of Food Grains. Elsevier Science. p. 47. ISBN 978-0-12-394786-4.
4. Rubel, W. (2011). Bread: A Global History. Edible. Reaktion Books. pp. E–6. ISBN 978-1-86189-961-3.
5. "Baker's Digest". Volume 24. Siebel Publishing Company. 1950. p. 35. Retrieved 22 April 2016.
6. Army, United States. Dept. of the (1982). Nutritional Support Handbook. Department of the Army technical manual. Headquarters, Department of the Army. p. 5-PA6.
7. Smith, A.F. (2007). The Oxford Companion to American Food and Drink. Oxford Companions. Oxford University Press, USA. p. 71. ISBN 978-0-19-530796-2.

v t e Bread
Types	Brown bread Bun Flatbread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Breadcrumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe Bread clip History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
Category

v t e Flatbreads
Asia	Aparon Balep korkun Barbari bread Bhakri Bhatoora Bindae-tteok Bing Bolani Chapati Danbing Kaak Kabkab Kattama Khubz Kiping Kulcha Gözleme Jolada rotti Lahoh Laobing Lavash Luchi Malooga Markook Matzo Mulawah Malawach Malawah Naan Nan/non Papadam Paratha Aloo paratha Parotta Pathiri Phitti Piaya Pihta Pita Pletzel Puran poli Puri Qistibi Qutab Ramazan pidesi Roti Makki di roti Roti canai Roti prata Rumali roti Sa Sanchuisanda Sangak Scallion pancake Cōng yóu bǐng Pajeon Saj bread Shaobing Sheermal Shelpek Taboon bread Taftan Tandoor bread Thalipeeth Zhingyalov hats
Europe	Bannock Bazlama Crescia Crispbread Farl Flammkuchen Flatbrød Flatkaka Focaccia Hoggan Khachapuri Lángos Lefse Mekitsa Opłatek Pancake Pane carasau Piadina Pita Pizza Podpłomyk Rieska Sacramental bread Scaccia Shotis puri Somun Talo Torta de gazpacho Tunnbröd
Africa	Bataw Eish merahrah Injera Khubz Lahoh Ngome Msemen Sabaayad
America	Arepa Bammy Bannock Casabe Frybread Corn tortilla List of tortilla-based dishes Flour tortilla Tortilla de rescoldo
Recipes on WikiBooks Category:Flatbreads Food portal

• Baked goods
• Lists of foods