TriviaBug | Quiz on Types of Bread

Types of Bread

	Clue	Answer
*Embellish your slice with these bits of trivia...*
23.	The name of this bread refers to the process of leavening bread by capturing wild yeasts in a dough or batter, as opposed to using a domestic, purpose-cultured yeast. Doing so gives a distinctively tangy taste (hence its name), due mainly to the lactic acid and acetic acid produced by the lactobacilli	Sourdough
22.	Special braided bread eaten by Ashkenazi Jews and by some groups of Sephardic Jews on the Sabbath and holidays. According to Jewish tradition, Sabbath and holiday meals begin with a blessing over two loaves of bread	Challah
21.	Flat oven-baked Italian bread, which may be topped with onions, herbs or other foodstuffs, related to pizza, but not considered to be the same. The word is derived from the Latin focus meaning “centre” and also “fireplace”	Foccacia
20.	Similar to other double-layered flat or pocket breads, it is traditional in many Middle Eastern and Mediterranean cuisines	Pita
19.	A traditional and iconic Australian outback soda bread prepared by swagmen, drovers and other travellers. It consists of a wheat flour based bread, traditionally baked in the coals of a campfire	Damper
18.	A British snack of Scottish origin. A small quickbread made of wheat, barley or oatmeal, usually with baking powder as a leavening agent. Traditionally, it is split in two & eaten with butter, preserves & clotted cream	Scone
17.	Generic term for any kind of food coated in batter and deep fried	Fritter
16.	Buttery flaky pastry, named for its distinctive crescent shape. Deng Xiaoping was a big fan of them	Croissant
15.	Type of German bread traditionally made with coarsely-ground rye meal. It was a German insult meaning dolt or blockhead	Pumpernickel
14.	It is a cracker-like flatbread made of white plain flour and water. The dough is pricked in several places and not allowed to rise before or during baking, thereby producing a hard, flat bread. The substitute for bread during the Jewish holiday of Passover, when eating chametz—bread and leavened products—is forbidden	Matzo
13.	A round, yeast-leavened form of bread almost always dusted with cornmeal. Derived from the Old French moufflet, which meant "soft" in reference to bread. They are a more bread-like version of the crumpet	English Muffin
12.	Sticky, elastic protein substance that gives texture to bread	Gelatin
11.	Parisians call it "Pain Perdu", or "Lost Bread". Dustin Hoffman famously tried making it in 'Kramer Vs Kramer'	French toast
10.	Italian white bread made with wheat flour and yeast. A toasted sandwich made from small loaves of this is known as a panino (plural panini)	Ciabatta
9.	Known in English as a French stick or a French loaf. According to a joke, French law bans walking more than seven paces from a boulangerie (baker) without pinching and tasting a just-bought one. The joke states that the penalty for this offense is unknown, because it is a law no one has ever been able to break!	Baguette
8.	A highly enriched French bread, whose high egg and butter content give it what is seen as a rich and tender crumb. It has a dark, golden, and flaky crust from an egg wash applied before and after proofing	Brioche
7.	Its called a doughnut with rigor mortis! Cornerstone of a popular Jewish snack along with LOX and cream cheese	Bagel
6.	A savory/sweet bread snack made from flour and yeast. They are poured into special "rings" before being baked & then toasted & usually served with tea	Crumpet
5.	This German word translates to "twice baked" and refers to bread that is baked, cut into slices and then returned to the oven until very crisp and dry. Has a hint of sweetness to it, and is popular for its digestibility and is often served to younger children or to people who have digestive problems	Zwieback
4.	A French doughnut being a pastry made from deep-fried dough and sprinkled with confectioner's sugar. Typically associated with the city of New Orleans	Beignet
3.	A type of quick bread in which baking soda has been substituted for yeast. It dates back to approximately 1840, when bicarbonate of soda was introduced to Ireland. Because the climate of Ireland hinders the growth of hard wheat (which creates a flour that rises easily with the assistance of yeast), bicarbonate of soda replaced yeast as the leavening agent. Typically seen with a cross	Soda bread
2.	In Mexico, Central America, the Caribbean, the United States, and Canada, it is a type of thin, unleavened flat bread, made from finely ground maize (corn) or wheat flour. The Aztecs and other Nahuatl-speakers called them “tlaxcalli”	Tortilla
1.	Term for any substance that makes dough rise	Leaven
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