I picked up a warm melon bread from the bakery this morning and enjoyed it with my coffee.

At the cultural workshop, we learned how to grind seeds and bake traditional bush bread.

After the service, the parishioners queued quietly to receive the dole bread from the charity table.

The priest carefully blessed the sacramental bread before distributing it to the congregation.

She tore the warm ciabatta bread in half and spread it with olive oil and herbs.

The baker proudly displayed a tray of ravelled bread in the window, claiming it was his unique take on a classic recipe.

She crumbled a piece of dika bread into the stew to give it a rich, nutty flavor.

Each Sunday morning she would buy new bread, meant to be eaten within six hours, to serve with the family meal.

I toasted the Italian bread slices and topped them with garlic butter for appetizers.

After the hike, he enjoyed thick slices of barley bread with homemade jam.