What term describes bread that is made without dairy or produced on dairy equipment?

The term that best describes bread made without dairy or produced on dairy equipment is "pareve." In Jewish dietary law, pareve (or parve) refers to foods that are neither meat nor dairy, thus making them neutral in relation to the separation of these two categories. Foods classified as pareve can be consumed with either meat or dairy meals, which is crucial for maintaining kosher dietary practices.

This classification is significant because it allows individuals who observe kosher laws to enjoy a wider variety of foods without concern for the mixing of meat and dairy. Bread that is pareve is especially important in communal dining situations, where different dietary restrictions exist.

Other options, while related, do not precisely define this concept. "Vegan" refers to a diet that excludes all animal products but does not specifically address the context of kosher laws. "Kosher" pertains to foods that comply with Jewish dietary law overall, including special rules about the preparation and consumption of meat and dairy, but does not specifically focus on the absence of dairy in bread. "Zaatar" is a Middle Eastern spice blend and does not relate to the classification of bread in regards to dairy. Thus, "pareve" is the most accurate term for bread free from dairy or made on