<?xml version="1.0" encoding="utf-8"?><mads xmlns="http://www.loc.gov/mads/" xmlns:mods="http://www.loc.gov/mods/v3" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.loc.gov/mads/
mads.xsd"><authority><topic authority="http://AATesaurus.cultura.gencat.cat/aat/getty_en">bread</topic></authority><related type="narrower"><topic>cake</topic></related><related type="narrower"><topic>hardtack</topic></related><related type="narrower"><topic>pan dulce</topic></related><related type="narrower"><topic>tlaxcalli</topic></related><related type="other"><topic>dough</topic></related><related type="other"><topic>hosts</topic></related><related type="broader"><topic>food</topic></related><variant type="other"><topic>breads</topic></variant> <note xml:lang="en"><![CDATA[ Use generally for cooked food made of dough composed of flour or meal of various plants, water, and other ingredients, with or without the addition of a leavening agent. Use specifically for loaves or cakes of dough made with flour and cooked by baking. ]]></note></mads>