Breaking Down Bread • See if

Breaking Down Bread

Hey, sandwich lovers: Do you know your rolls and loaves? VS Italian Bre ad Cuban bre ad Rye pumpernickel VS

These two loaves are both long and soft, but Cuban bread is traditionally made with lard; Italian bread is not. Cuban bread is squishier, too—essential for a Cuban pressed sandwich.

VS Brioche chall ah

Both are made from rye berries, but only the center of the berry is used for rye bread, whereas whole berries are used for pumpernickel. Pumpernickel is darker and has a more distinct rye flavor.

whole whe at VS whole grain

They’re both made using the entire kernel of the grain, but bread labeled 100 percent whole wheat is made using only wheat kernels; whole-grain bread is also made with barley, oats, millet, quinoa or other grains.

Hawaiian rolls VS potato rolls

Challah is slightly sweeter (from honey in the dough) and typically braided, but the big difference is the fat: Brioche is made with lots of butter; classic Jewish challah is made with oil. Both loaves are eggy-tasting.

baguette VS French Bread

These pull-apart rolls are both super soft, but Hawaiian rolls, which have Portuguese roots, are sweeter. Potato rolls, made with wheat and potato flour, are more yellow, the result of annatto and turmeric in the dough.

PHOTOS: BEN GOLDSTEIN; FOOD STYLING: MICAH MORTON. K aiser rolls dinner rolls VS

Baguettes are French, but they ’ re not “French bread. ” Baguettes are made with just flour, salt, water and yeast and shaped into long, thin loaves; grocerystore French bread is puffier and softer and often made with oil and/or egg.

Dinner rolls come in different forms—they can be crusty individual rolls or soft pull-apart sheets—but kaiser rolls are instantly recognizable: They have a signature swirl stamped into the top of the dough. BY CO RY F E R N A N D E Z