Just For Fun / Bready, Set, Go!

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Can you name the types of bread?

Updated Mar 16, 2012

Score 0/26 Timer 08:00
DescriptionBread Name
A native bread made of ground corn, water, and salt which is fried into a pancake-like bread. It is either topped or filled with meat, eggs, tomatoes, salad, cheese, or shrimp
A spongy yeast cake that is traditionally baked for Easter Sunday in Poland, Lithuania, usually has some sort of fruit filling.
Ring shaped bread product, usually with a dense, chewy interior.
Made with only water, flour, yeast and salt, recognizable by the slits cut into the top surface prior to baking to allow for gas expansion.
A highly enriched French bread, noted for its high butter and egg content.
Braided bread made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for Sabbath.
The loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle.
A generic name for any number of quick breads containing cornmeal.
A type of very thin pancake, usually made from wheat flour.
Usually circular in shape, flat with pores in the surface.
A blanket term applied to any circular bread that is level and planar in shape.
Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread. Also common is the practice of dotting the bread.
A soft, thin flatbread. Also known as crackerbread, popular in Iran
DescriptionBread Name
A flat, unleavened, usually square bread.
Also known as African coffee cake, golden crown, pinch-me cake and bubbleloaf, is a sticky, gooey pastry served as a breakfast treat.
A round, yeast-leavened form of bread almost always dusted with cornmeal.
A leavened, oven-baked flatbread, particularly popular in India
A thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan.
A flat pocket bread.
A type of very heavy, slightly sweet rye bread traditionally made with coarsely ground rye. It is now often made with a combination of rye flour and whole rye berries.
American term used to denote a type of bread which is leavened with chemical leaveners such as baking powder, sodium bicarbonate, or cream of tartar.
A type of bread made with various percentages of flour from rye grain. It can be light or dark in color, depending on the type of flour used
A small British quick bread,usually made of wheat, barley or oatmeal, with baking powder as a leavening agent.
A type of quick bread in which bread soda is used as a raising agent
Made from wheat flour from which the bran and the germ have been removed through a process known as milling
A type of bread made in the USA, using flour which is partly or entirely made from whole or almost whole wheat grains

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