Changes

*The [[French]] Baguette - a long loaf with a hard crust.

*The [[French]] Baguette - a long loaf with a hard crust.

*The Bread Roll - A small loaf of bread commonly served with a [[soup]] or as a [[sandwich]]. There are many regional words for a bread roll. Common ones include a "cob", "oven bottom", "barm", "bampot", "bap", "tea-cake" in [[West]] [[Yorkshire]] or "stottie" in [[Tyneside]].

*The Bread Roll - A small loaf of bread commonly served with a [[soup]] or as a [[sandwich]]. There are many regional words for a bread roll. Common ones include a "cob", "oven bottom", "barm", "bampot", "bap", "tea-cake" in [[West]] [[Yorkshire]] or "stottie" in [[Tyneside]].

*Granary or Wholemeal bread - these contain more of the grain than white bread and are a good source of [[fibre]].

*Granary or Wholemeal bread - these contain more of the grain than white bread and are a good source of [[fiber]].

*Naan Bread - A flat Indian bread often served with a [[curry]].

*Naan Bread - A flat Indian bread often served with a [[curry]].

*Grissini (or breadsticks) - cigar-sized snack breads often served with [[Italy|Italian]] dishes.

*Grissini (or breadsticks) - cigar-sized snack breads often served with [[Italy|Italian]] dishes.