I Knead Some Bread Trivia Quiz

Answer: challah

For certain celebrations - weddings, festivals, religious holidays - challah is sometimes formed into different shapes. Rolls, buns, braids and spirals are all fairly common - as is sprinkling the bread with poppy seeds or sesame seeds before baking.
The traditional bread for the Jewish Sabbath, two challah loaves are served during each of the three Sabbath meals. The two loaves represent the double manna which is said to have fallen from heaven while the Israelites were in the wilderness. Challah bread is sweet, rich and tender with a fine crumb.

Answer: bara brith

The dried fruit and candied peel which 'speckles' this bread are traditionally soaked in tea before being added to the batter. One of the best-known Welsh breads, bara brith used to be made strictly with yeast. In recent years, however, the loaves are often leavened with baking powder or baking soda.

Answer: bammy

During the 1990s, bammy - Jamaica's national flatbread - was in danger of being replaced by wheat flour bread, but authorities intervened to support cassava farmers and the bammy industry.
Bammy is made by grating the cassava, pressing out the liquid, seasoning with salt and then shaping into a flat cake. A common practice is to soak the cake in coconut milk before deep-frying, pan-frying or baking.
The cassava is also the source of tapioca, which is used as a thickening agent, and in tapioca pudding.

Answer: rugbraud

Cooked inside steam boxes placed over the small volcanic vents common throughout Iceland's landscape, rugbraud is a rich molasses-burnt-toffee-tasting bread that is usually served with butter, fish, cheese, cured meat or potatoes. And, while the taste is quite different, rugbraud has the appearance and texture of regular pumpernickel.

Answer: barbari

With a full name of nan-e-barbari, this Persian bread is believed to have been introduced to Iran by the Barbars. Made with either white or whole-wheat flour, it is shaped into an oblong and marked with grooves lengthwise before baking. Barbari bakes quickly, usually in about five minutes, and is sprinkled with salt or sesame seeds.

Answer: sourdough

Gaining fame during the 1849 'gold rush', San Francisco sourdough bread had a unique tang that was alternatively attributed to the local fog or the air-borne wild yeast from nearby wine regions. The process of leavening dough by 'starters' is believed to have originated with the Egyptians.

Answer: rye

While in ancient times rye might have been synonymous with poverty, when used in a bread and blended with the flavors of molasses, anise or fennel, rye bread is a tasty dark treat that pairs well with meat, cheese and pickles.
Fragrant and slightly sweet, rye bread is subtley spicy, chewy and rich. Limpa bread, also known as Swedish rye bread, is made with light rye flour, baked slowly, and usually brushed with melted butter after baking.

Answer: soda bread

An Irish staple, fresh soda bread is considered to be a key part of a good meal and the mark of a generous host. The bread is 'blessed' by cutting the cross into the top, and some bakers then prick each of the four sections with the tip of the knife to 'let the fairies out'. Made with white or a blend of whole-wheat and white flour, the bread rises during baking due to the reaction of buttermilk - or soured milk - and baking soda. During the 1800s soda bread was cooked over a fire in a bastible, or cast-iron pot, but is now typically baked in the oven.

Answer: pumpernickel

The long slow cooking of this bread causes a chemical browning which gives the bread its dark, almost black color. Some commercially-sold pumpernickels get their color not from baking, but from the addition of molasses or caramel.
Pumpernickel, made with whole-grain rye flour, has a strong flavor that pairs well with ham, fish and cheese. With its dense texture, pumpernickel holds up well as a base for many types of hors d'oeuvres.

Answer: injera

Injera can also be made using ground corn, wheat or barley, and is blended with water, salt and sometimes yeast. Left to ferment for up to three days, the batter is then cooked on a clay dish over a fire. Served with most meals in Ethiopia and Eritrea, the light tangy flatbread readily absorbs the flavors of whatever dish it is served with.