It’s usually made of rye and has a hole in the middle, because in the old times they were hanged from the ceiling through a pole and dried.
It depends on the region.
South of the Carpathian it is usually smaller (about 400-600grams) and looks long and with a few knife strikes. It is made of white flour and is very fluffy. (probably Turkish influence)
Not sure East of the Carpathian but in Transylvania it is usually bigger (up to 3 kg) round and more dense. There is also a very popular one made with potatoes.
(probably Hungarian influence)
Contrary to the flatbreads that are promoted as “”Greek”” by the Anglosphere fake-cuisines-industrial complex. (Nope. Those are exotic to us, and we only associate those with gyros).
A bakery would never show this, they’d depict whatever more options they specialise in, although here bakeries tend to do more of a line in cakes and savoury pastries than bread
There is many diferent shapes of bread and also varies by region, but pan de barra is the most common one, looks like a baguette but thicker, is the one used for bocadillos.
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An oval with two or three diagonal slices, something like this https://de.freepik.com/vektoren-premium/brot-gebaeck-baeckerei-lebensmittel-buntes-vektor-illustration_23567813.htm
[like that one](https://baeckereirass.at/wp-content/uploads/2015/10/website_2500x1500_0005_brotlaib.jpg)
A typical Turkish loaf is white, puffy bread [shaped like an elongated rugby ball and scored on the long side](https://www.robinfood.co.uk/media/catalog/product/cache/5b58a573895d44c5f63f38da4d128036/t/r/traditional-turkish-bread-somun-ekmek-ingiltere-robinfood.png). Nowadays there are more health conscious whole wheat etc options, but this is the bread that most people think of when you say bread.
https://share.google/images/C8aek3DG7OBEHTEOG
This is a typical loaf of Austrian bread. There are dozens if not hundreds of Variations of these dark breads.
Additionally there are small white bread rolls called Semmel, Kaiser Semmel etc. and dozens of speciality variants with seeds, rapes, salt on them.
Like this. Sliced an all https://www.freeimages.com/nl/premium/bread-slices-8796
Probably a pretty generic looking loaf, but this type of more special shaped bread is very common here too.
https://fi.m.wikipedia.org/wiki/Reikäleipä
It’s usually made of rye and has a hole in the middle, because in the old times they were hanged from the ceiling through a pole and dried.
It depends on the region.
South of the Carpathian it is usually smaller (about 400-600grams) and looks long and with a few knife strikes. It is made of white flour and is very fluffy. (probably Turkish influence)
https://share.google/CF2GkMUgEAzdWXcb0
Not sure East of the Carpathian but in Transylvania it is usually bigger (up to 3 kg) round and more dense. There is also a very popular one made with potatoes.
(probably Hungarian influence)
https://www.biopan.ro/product-category/paine/
The most plain, standard [chleb](https://api.marketdino.pl/media/filer_public/a1/c5/a1c5181f-23d7-4d6d-bcb8-7d2d3f2b5b75/chleb_polski_500g_din_9-removebg-preview.png).
Like this: [Knäckebröd](https://sv.wikipedia.org/wiki/Kn%C3%A4ckebr%C3%B6d#/media/Fil:Knaeckebroed.jpg) (Sweden). Fresh bread is for the countries who don’t have winter 9 months per year.
Box shaped, yellowish brown, depressed, weird fetish for a specific wallpaper type.
The most typical Greek breads are either a long baguette-like loaf, called a *fratzóla* or a round loaf called a *karvéli*. These, in turn, can vary in size and width/narrowness, but here’s a couple pictures of typical bakeries in Greece:[ picture 1](https://i.imgur.com/USswR9T.jpeg), [picture 2](https://www.reader.gr/sites/default/files/styles/main/public/2024-09/fournos_0.jpg.webp?itok=x-s-N7En), [picture 3](https://sifounasbakeries.com/wp-content/uploads/2020/10/WhatsApp-Image-2020-10-08-at-09.42.40-1024×682.jpeg).
Contrary to the flatbreads that are promoted as “”Greek”” by the Anglosphere fake-cuisines-industrial complex. (Nope. Those are exotic to us, and we only associate those with gyros).
[Irish soda bread](https://www.happyfoodstube.com/wp-content/uploads/2020/02/irish-brown-soda-bread-picture.jpg) is a little more dense/heavy than most breads, and the dough is quite wet when you put it in the oven so it comes out looking a little rougher than others. But with a smothering of proper butter, there’s nothing else like it.
Optional: a bowl of soup to dip your buttered bread in on a cold, wet winter’s day.
in the uk it’d be a rectangular white loaf in a plastic bag sliced already that’s the “default bread” even though bakeries make nicer stuff
france it’d be a baguette long skinny golden brown
germany probably a darker round rye loaf
italy a rustic oval ciabatta with flour dusted on top
basically each country has one shape burned into collective memory even if most ppl eat all kinds
Like this: [Rugbrød](https://spisbedre-production-app.imgix.net/images/recipes/fuldkornsrugbrod-uden-surdej_2598.jpg?auto=format&ar=655%3A500&fit=crop&crop=focalpoint&fp-x=0.46310679611650474&fp-y=0.4730590588169978&fp-z=1.0796645702306082&w=2257) (rye bread)
[A white sandwich loaf](https://images.squarespace-cdn.com/content/v1/6722d5144374c30c3078d467/fc11368d-2b44-4a28-8006-5bcad6e4a080/White-Sandwich-Loaf-thumb.jpg), not nearly as ubiquitous as it once was, but common enough to be the default if you asked a child to draw a loaf of bread
A bakery would never show this, they’d depict whatever more options they specialise in, although here bakeries tend to do more of a line in cakes and savoury pastries than bread
There is many diferent shapes of bread and also varies by region, but pan de barra is the most common one, looks like a baguette but thicker, is the one used for bocadillos.
For Portugal, I don’t think it would be a loaf at all, but a roll, like [this one](https://loja.broinhas.pt/images/stories/virtuemart/product/resized/pa%CC%83o%20normal7_0x400.jpg). One of the names for this particular type is even “normal bread”. If you insist on a loaf, maybe something [like this](https://static.multipromos.pt/images/26/26575ae4c4bcff9d7164f77355ec9021.jpeg).
The most typical loaf shape for Russia is “baton”: oval, usually scored diagonally. Wikimedia has some good examples: https://commons.wikimedia.org/wiki/Category:Baton_(bread)
Brown bread is usually sold as rectangular pan loaves, but it looks like any other brick, so the most common pictogram for bread is a *baton*.
Of course it’s gonna be a [baguette](https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Baguette_de_pain%2C_WikiCheese_Lausanne.jpg/500px-Baguette_de_pain%2C_WikiCheese_Lausanne.jpg) but I prefer the [baguette tradition](https://www.yumelise.fr/wp-content/uploads/2022/04/baguette-tradition.jpg) but there is lots of sorts, [pain de campagne](https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/French_Boule_Bread.jpg/250px-French_Boule_Bread.jpg) is also very good