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6. Baursaky Type: wheaten Place of origin: KazakhstanRegion of state: KazakhstanMain ingredients:Milk, sugar, flour, eggs, butter, yeast, salt, oil.History:The history of this dish is connected with the nomadic lifestyle of the Turkic peoples. In such circumstances, and cooking of the bread to vary was quick and easy, and the records were taken the difficult Hiking conditions.Prepare modern baursaks in a cauldron, deep-fried in a pan. The Turkic peoples almost no traditional holiday is complete without these delicious donuts.Baursaks are incredibly popular in Kazakhstan, Kyrgyzstan, Mongolia, as well as Tatars and Bashkirs. Traditionally, it is a dish of nomadic peoples. Baursak – it's not just baking, it has long been symbolized by the sun and happiness. And therefore they are treated only to the most expensive and kind guests.

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6. Baursaky Type: wheaten Place of origin: KazakhstanRegion of state: KazakhstanMain ingredients:Milk, sugar, flour, eggs, butter, yeast, salt, oil.History:The history of this dish is connected with the nomadic lifestyle of the Turkic peoples. In such circumstances, and cooking of the bread to vary was quick and easy, and the records were taken the difficult Hiking conditions.Prepare modern baursaks in a cauldron, deep-fried in a pan. The Turkic peoples almost no traditional holiday is complete without these delicious donuts.Baursaks are incredibly popular in Kazakhstan, Kyrgyzstan, Mongolia, as well as Tatars and Bashkirs. Traditionally, it is a dish of nomadic peoples. Baursak – it's not just baking, it has long been symbolized by the sun and happiness. And therefore they are treated only to the most expensive and kind guests.

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5. Maffins  ( cake )Type: wheaten Place of origin: EnglandRegion of state: EnglandMain ingredients:Milk, sugar, wheaten flour, eggs, butter, baking powder.History:Maffins ( cake with nuts and raisins ) appeared in the 11th  century in England. 

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5. Maffins  ( cake )Type: wheaten Place of origin: EnglandRegion of state: EnglandMain ingredients:Milk, sugar, wheaten flour, eggs, butter, baking powder.History:Maffins ( cake with nuts and raisins ) appeared in the 11th  century in England. 

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4. Hot cross bunType:	Spiced bunPlace of origin:	United KingdomRegion of state: United KingdomMain ingredients:	Currants or raisinsHistory:In many historically Christian countries, plain buns made without dairy products (forbidden in Lent until Palm Sunday) are traditionally eaten hot or toasted during Lent, beginning with the evening of Shrove Tuesday (the evening before Ash Wednesday) to midday Good Friday.

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4. Hot cross bunType:	Spiced bunPlace of origin:	United KingdomRegion of state: United KingdomMain ingredients:	Currants or raisinsHistory:In many historically Christian countries, plain buns made without dairy products (forbidden in Lent until Palm Sunday) are traditionally eaten hot or toasted during Lent, beginning with the evening of Shrove Tuesday (the evening before Ash Wednesday) to midday Good Friday.

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3. National bread of GeorgiaType: wheaten Place of origin: GeorgiaRegion of state: GeorgiaMain ingredients:Water, yeast,  salt, wheaten flour.History:In the region of Georgia, the first mentions about bread were on the V – IV millennium B. C.

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3. National bread of GeorgiaType: wheaten Place of origin: GeorgiaRegion of state: GeorgiaMain ingredients:Water, yeast,  salt, wheaten flour.History:In the region of Georgia, the first mentions about bread were on the V – IV millennium B. C.

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 2. CrumpetType:	BreadPlace of origin:	Wales or EnglandRegion of state: Wales or EnglandMain ingredients:Flour, yeastHistory:Crumpets have been variously described as originating in Wales or as part of the Anglo-Saxon diet, based on proposed etymologies of the word. In either case breads were, historically, commonly cooked on a griddle whererever bread ovens were not available. The bara-planc, or griddle bread, baked on an iron plate over a fire, was part of the everyday diet in Wales until the 19th century.Small, oval cakes baked in this manner were called picklets, a name used for the first recognisable crumpet-type recipe, published in 1769 by Elizabeth Raffald in The Experienced English Housekeeper. This name was derived from the Welsh bara pyglyd or "pitchy [i.e. dark or sticky] bread", later shortened simply to pyglyd. The early 17th century lexicographer Randle Cotgrave referred to "popelins, soft cakes of fine flour, &c., fashioned like our Welsh barrapycleds".

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 2. CrumpetType:	BreadPlace of origin:	Wales or EnglandRegion of state: Wales or EnglandMain ingredients:Flour, yeastHistory:Crumpets have been variously described as originating in Wales or as part of the Anglo-Saxon diet, based on proposed etymologies of the word. In either case breads were, historically, commonly cooked on a griddle whererever bread ovens were not available. The bara-planc, or griddle bread, baked on an iron plate over a fire, was part of the everyday diet in Wales until the 19th century.Small, oval cakes baked in this manner were called picklets, a name used for the first recognisable crumpet-type recipe, published in 1769 by Elizabeth Raffald in The Experienced English Housekeeper. This name was derived from the Welsh bara pyglyd or "pitchy [i.e. dark or sticky] bread", later shortened simply to pyglyd. The early 17th century lexicographer Randle Cotgrave referred to "popelins, soft cakes of fine flour, &c., fashioned like our Welsh barrapycleds".

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1.Rye – breadType: rye – breadPlace of origin: RussiaRegion of state: European part of RussiaMain ingredients:Water, yeast, sugar, salt, butter, rye – flour, wheaten flour.History:Historians consider, that bread appeared in the region of Russ 15 000 years ago. Main place in the life of Russia people was of great important rye or as it called black bread.

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1.Rye – breadType: rye – breadPlace of origin: RussiaRegion of state: European part of RussiaMain ingredients:Water, yeast, sugar, salt, butter, rye – flour, wheaten flour.History:Historians consider, that bread appeared in the region of Russ 15 000 years ago. Main place in the life of Russia people was of great important rye or as it called black bread.