The document outlines various types of bread, including yeast breads like loaf, white, whole wheat, and rye bread, as well as buns, rolls, flatbreads, and quick breads. It describes the characteristics and uses of each type, such as sandwich suitability and flavors. Additionally, it includes a brief activity to identify different types of bread from photographs.

1. TYPES OF BREAD

2. YEAST BREAD
•Loaf bread - is the most commonly
used bread for sandwiches.
• White bread
• Whole wheat bread
• Rye bread

3. WHITE BREAD
These are long
rectangular loaves that
provide square slices. It
is one of the most
versatile sandwich
bread, it comes in
various flavors and goes
well with everything and
toast nicely.

4. WHOLE WHEAT BREAD
Is a classic bread for
sandwiches, it is
nutritionally superior to
white bread, taste better
and have more
interesting textures. It is
slightly more compact
and brownish in color.

5. RYE BREAD
Is a stronger tasting
bread than white
And whole wheat.
A heavy and a hearty
Flavor bread that goes
with so many types
of meat and
condiments.

6. BUNS AND ROLLS
• Sandwich rolls
• French and Italian bread

7. BUNS AND ROLLS
• Sandwich rolls
come in all sizes, shapes and textures.
The softest include hamburger buns and
hot dog rolls.

8. FRENCH AND ITALIAN BREAD
Rolls including
sourdough and
ciabatta, split
horizontally. It
works well for grilled
sandwiches.

9. FRENCH AND ITALIAN BREAD
Sourdough-is a
bread made by
fermentation of
dough using wild
Lactobacillaceae
and yeast.

10. FRENCH AND ITALIAN BREAD
Ciabatta-an
Italian bread
White bread
Made from wheat
Flour, water, salt,
Yeast and olive oil.

11. FLAT BREADS/WRAPS
•These are made from flatten often
unleavened breads.
WRAPS
•These are very thin, flat breads that are
used for sandwich wraps, burritos
and tacos.

12. • Pita
• Focaccia
• Lavash
• Tortillas

13. FOCACCIA
Flat Italian bread, a
cousin of pizza an
Inch or more thick
and very rich in olive
oil. It is sold by whole
and cut into squares,
split and filled.

15. LAVASH
small and rectangular,
when softened
in water, can be
rolled around
a stuffing to make
a pinwheel shaped sandwich.

16. TORTILLAS
Unleavened round corn meal
breads baked on a
hot stone, size ranges
to 6 inch-14 inch or
larger preferably
Used for quesadillas
And burritos.

18. Quick Breads – these breads are
raised by chemical action of
baking powder or baking soda
like biscuits, banana bread,
carrot bread and generally more
tender and crumbly than yeast
bread.

20. Quick bread samples
1. Banana bread
2. Blue berry lemon bread
3. Corn bread
4. Pumpkin peacan bread
5. Zucchini Bread

21. ACTIVITY 3
Can you Name Me?
DIRECTIONS: Identify the types of
bread based from the photos.

27. ANSWERS

28. 1. LAVASH

29. 2. FOCACCIA

30. 3. PITA

31. 4. SANDWICH BUNS AND ROLLS

32. 5. WHITE BREAD