List of baked goods

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Bread at a restaurant

This is a list of baked goods. Baked goods are 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.

Baked goods

By type

American and British biscuits are baked goods
Bacalhau com natas is a baked casserole dish
A bacon and egg pie
File:Il Pizzaiuolo.jpg
A pizza being baked in a traditional fire-heated pizza oven at the restaurant il Pizzaiuolo in Florence, Italy
Close-up view of a crostata, a type of Italian tart or pie
  • 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[4][5] 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.
  • Brownie – a flat, baked dessert square that was developed in the United States at the end of the 19th century[6] 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.
  • Casserole – a large, deep dish used both in the oven and as a serving vessel.[7] The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole[7] dish or casserole pan.
  • Baked pasta casserole dishes
  • 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.
  • Custard – a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency.
  • Milk-based products
  • Baked milk – can be prepared by leaving a jug of boiled milk in an oven for a day or for a night until it is coated with a brown crust
  • Pastry – a dough of flour and water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery.
  • 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.
  • Pizza – a flatbread generally topped with tomato sauce and cheese and baked in an oven
  • Calzone – an Italian oven-baked filled pizza, shaped like a folded pizza
  • Pudding – can be prepared as a dessert or a savoury dish. The original pudding was formed by mixing various ingredients with a grain product or other binder such as butter, flour, cereal, eggs, and/or suet, resulting in a solid mass. These puddings are baked, steamed or boiled.
  • Tart – a baked dish consisting of a filling over a pastry base with an open top not covered with pastry
  • 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

See also


  1. 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.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  2. Wrigley, C.W.; Corke, H.; Seetharaman, K.; Faubion, J. (2015). Encyclopedia of Food Grains. Elsevier Science. p. 47. ISBN 978-0-12-394786-4.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  3. Rubel, W. (2011). Bread: A Global History. Edible. Reaktion Books. pp. E–6. ISBN 978-1-86189-961-3.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  4. "Baker's Digest,". Volume 24. Siebel Publishing Company. 1950. p. 35. Retrieved 22 April 2016.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  5. Army, United States. Dept. of the (1982). Nutritional Support Handbook. Department of the Army technical manual. Headquarters, Department of the Army. p. 5-PA6.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  6. 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.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  7. 7.0 7.1 Wright, C.A. (2011). Bake Until Bubbly: The Ultimate Casserole Cookbook. Houghton Mifflin Harcourt. p. pt19. ISBN 978-0-544-17748-2.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
Breads by nationality