| Description | Bread Name |
% Correct |
| A pocket bread originating in Western Asia around 2500 BC, made by allowing extreme heat to separate the layers of dough during baking. | Pita | | 78.6% | | Made from an indigenous North American grain, it was originally fried in fat before being oven-baked, resulting in its signature crunchy crust surrounding a large, dense crumb. | Cornbread | | 65.5% | | A dark, fiber-rich bread made with flour ground from this grain, often flavored with caraway seeds or molasses. Its color varies based on the degree to which the flour is ground. | Rye Bread | | 65% | | A bread made from bleached flour and designed as a convenience product. Most of the fiber and nutrients are removed in the bleaching process, so the flour is artificially enriched. | White Bread | | 62.3% | | A brown loaf, popular in the USA, made using flour partly or entirely milled from intact grains. Often used for sandwiches, it is typically sprinkled with cracked or intact grains. | Whole Wheat Bread | | 58.7% | | A thin, flat breakfast pastry prepared from a batter and cooked on a hot griddle, often topped with maple syrup. | Pancake | | 55.4% | | A very thin pan-fried flour pastry, served with a variety of fillings, either sweet or savory. | Crêpe | | 53.5% | | A leavened, oven-baked Persian flatbread popular in Indian dishes, usually served warm, brushed with butter, and used to scoop or dip other foods. | Naan | | 51.9% | | A ring-shaped roll originating among the Jewish population of Central Europe, now available in dozens of varieties. | Bagel | | 47.8% | | A long, narrow loaf made with only water, flour, yeast and salt, this product is recognizable by the slits cut into the upper surface prior to baking to allow for gas expansion. | Baguette | | 45.8% | | A dark, dense bread of German origin, traditionally made with crushed flour and coarsely ground grain. It is baked for a long period to achieve its dark color. | Pumpernickel | | 41.6% | | A square, cracker-like bread originally baked during the Jewish Passover Feast. Also used during the Christian celebration of Eucharist, in reference to the Last Supper. | Matzo | | 39.1% | | A braided bread made with eggs and sweetened with honey, traditionally made for Sabbath according to Jewish custom. | Challah | | 38% |
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| Description | Bread Name |
% Correct |
| A flavorful bread baked using lactic-acid-producing bacteria to create a characteristic taste and aroma. It is traditionally baked using a starter from a much older batch. | Sourdough | | 33.4% | | A blanket term for a variety of breads, typically unleavened, ranging from a few millimeters to a few centimeters in thickness. Often used to wrap mixtures of meat and vegetables. | Flatbread | | 24.4% | | A fork-split yeast roll usually dusted with cornmeal. It is often used as the base for breakfast dishes such as Eggs Benedict. | English Muffin | | 23.3% | | A porous Italian loaf named for its elongated, flat shape, like a slipper, and distinguished by a dusting of flour on its upper surface. | Ciabatta | | 21.4% | | A sweet, enriched French bread, distinguished by its high butter and egg content. | Brioche | | 21.2% | | A British flour biscuit baked in a distinctive wedge shape. Often containing berries or nuts, they are generally served at tea with creams or jam to top them. | Scone | | 18.1% | | A specialty bread made by rolling small balls of dough to dip in butter and bake in a tube pan. The balls adhere to each other, but are pulled apart to be eaten. | Monkey Bread | | 14% | | A thick italian bread that is brushed with olive oil prior to baking in order to retain moisture. Used as sandwich bread or topped with fresh herbs, cheese, and fresh vegetables. | Focaccia | | 13.2% | | A griddle cake made from flour and yeast, characterized by a flat, porous top. Popularized in Victorian England, it can be topped with sweet or savory flavors. | Crumpet | | 12% | | A light, airy bread made with a chemical leavening agent such as baking powder. Its name alludes to the fact that it can be baked without waiting for kneading or rising. | Quick Bread | | 11.3% | | A slim Armenian bread made with flour, water, and salt. It can be topped with seasonings, used to wrap kebabs when fresh, or allowed to harden into a crunchy consistency. | Lavash | | 5.7% | | A spongy yeast cake traditionally baked for Easter Sunday in Poland and Lithuania. Usually glazed and decorated with nuts or candied fruit. | Babka | | 5.2% | | A fried, pancake-like bread made of ground corn, water, and salt. Typically topped or filled with meat, salad, or cheese. | Arepa | | 3.1% |
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groj1031
Quiz Updated Aug 3, 2017
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