The three basic types of bread are

- Yeast bread
- Quick bread
- Flat bread

Yeast bread is characteristic as it contains air pockets throughout. This is caused by the yeast that is used to prepare this type of bread. Yeast bread includes pan breads such as bread made with white wheat flour, raisin bread and whole-wheat bread. Hearth bread, which includes French bread, most rye breads and Italian breads, is baked on a flat pan or placed directly on the hearth or floor of an oven. A yeast bread recipe is used to make Foccacia bread. When a yeast bread is loaded up with tomato sauce, cheese and a variety of toppings it's called pizza. Hamburger, hot dog buns and brown-and-serve (partially baked) rolls are also examples of yeast bread.

Quick bread is called "quick" because it takes less to prepare before baking than yeast bread. Quick breads are raised using baking powder. Quick bread includes corn bread, doughnuts, muffins, and pancakes. Quick bread is usually baked at home or in local bakeries and supermarkets. Quick bread is more commonly associated with dessert or other treat rather than with bread.

Flat bread is important in many parts of the world. As the name suggests, the bread is not risen like yeast and quick breads. There is little or no leaven in flat breads. Examples of flat breads include tortillas which are made from corn or wheat flour (Mexico and Central America), flat bread made from rice flour (Far East), a flat bread made with coarsely ground wheat called chapatti (India), and a flat bread made from durum wheat called pita bread (Middle East).