Breaking Bread Trivia Quiz

Answer: Panettone

In 1919 a Milanese baker, Angelo Motta, created the dome-shaped bread that became popular around the world. Gioacchino Alemagna, another Milanese baker, adapted Motta's recipe several years later and his recipe is the one still used today. The word "panettone" comes from the Italian word "panetto" which means "small loaf cake."

Answer: Lefse

Lefse is cooked on a griddle and spread with butter or lingonberry jam before being folded like crepes and served with lutefish. In U.S. states like Minnesota, where there is a high population of Norwegian-Americans, lefse will sometimes be filled with ham and eggs.

Answer: Injera

The teff grain is grown in Ethiopia. This bread has a slightly sour taste, similar to sourdough bread. The batter is allowed to sour at room temperature over several days which produces a lot of gas bubbles to create a bubbly surface. Meats and stews are usually served on top of the injera.

Answer: Grissini

Grissini are breadsticks that originated in Turin, Italy. Often used as an appetizer, grissini can be served as an hors d'oeuvre when filled with prosciutto, an Italian ham. As those in the U.S. who enjoy Italian dining already know, breadsticks are almost always served with meals.

Answer: Lavash

Lavash is first prepared using a sponge, or starter, which helps with the fermentation process and allows the bread to stay fresh for days. Fresh lavash is soft and pliable and can be used to wrap stews or grilled meats and vegetables. A traditional seeded lavash is made with poppy or sesame seeds.

Answer: Challah

When preparing challah, the spiral is one of the easiest shapes to form. It also represents the circle of life. The golden color comes from brushing the surface with eggs or butter before baking. In order to remain kosher, most kosher bakeries bake challah with vegetable oil so it can be served with meats.

Answer: Egyptian

Making sourdough bread begins with a starter, or sponge, that uses a mixture of flour, water, and yeast. Bakers to the pharaohs created sourdough bread using wild yeast. Ancient bakeries have been found near the Great Pyramid of Giza. Sourdough bread can be eaten with just about any meal which is one reason why it so popular. Sourdough bakers in San Francisco use a yeast culture specific to that city.

Answer: Pumpernickel

One of my favorite types of bread, pumpernickel is slightly sweet in taste. Pumpernickel flour retains all of the germ and bran while producing a dark, hearty bread.

Answer: Soda bread

Traditional Irish Soda bread is relatively simple to make because it uses few ingredients. At one time bread-making was part of everyday life in Ireland. Families living in the countryside were often poor and making bread with as few ingredients as possible was cost-effective. This delicious bread has a hard crust but a chewy inside which makes for a delicious rustic bread.

Answer: cornbread

Corn(maize)has been around for thousands of years. Cornbread, of course, is made from cornmeal. The secret to making an ideal cornbread is not to make it too dry. Most cornbread is baked but some folks enjoy it fried in a skillet.