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Science
While You Dine
Bread,
Revisited |
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The
Activity Guide of Science While you Dine introduced the names of
many types of
bread that are served around the world.
Here
is a bit more information about each type. |
| Bagel |
This doughnut shaped bread is twice cooked;
first by steaming and then by baking. First developed in America’s
east-coast Jewish communities. |
| Bara Birth |
“Speckled Bread” from Wales has raisins
and orange peel specks. |
| Biscuit |
These rich flaky rolls are common in the
Southern United States, where they are often made using sour milk. |
| Brioche |
A French bread that has a pretty fluted base
and bumpy topknot. |
| Broa |
From Portugal, this airy cornbread is served
with soup for dinner or is cut into wedges and buttered for breakfast |
| Brot |
A German word meaning “bread.” |
| Bun |
In the Bath region of England, sugary sweet
buns have been famous for over 250 years. |
| Challah |
It is traditional to serve this braided,
slightly sweet, egg bread during the Sabbath meal in Jewish homes. |
| Cornbread |
Early American settlers learned from Natives
how to finely grind corn into flour and use it to make bread cooked in a
skillet |
| Cracker |
A thin, crisp biscuit made without leavening. |
| Croissant |
Crescent-shaped breakfast treat from France
has a flaky secret—layers of butter sandwiched between layers of
dough. |
| Eliopsomo |
This olive bread with mint and onions comes
from Cyprus. |
| Focaccia |
The name of this round Italian bread comes
from the Latin word (focus) for the hearth on which it was originally
cooked. |
| Limpa |
From Sweden, this rye loaf is seasoned with
the spices anise and fennel. |
| Loaf |
Traditionally a rectangular prism of bread
which is sliced into pieces when served. Loaves can also be round, oval,
or even braided. |
| Matzoh |
This bread made without yeast is eaten by
Jewish people to remember their people’s passage out of bondage. |
| Mantou |
(man-t’ou)
Steamed buns from China are often stuffed with ground pork and spices. |
| Naan |
A flattish bread from India is made by
slapping pieces of dough against the hot interior wall of a clay oven. |
| Pain |
(pon) A French word meaning “bread.” |
| Pan |
The Spanish word that means “bread.” |
| Paratha |
This puffy bread baked on a griddle comes from
Northern India where it is served with curries and spicy dishes. |
| Philpy |
Moist, pudding-like bread made with rice dates
back to the Pre-Civil War Days in the Carolina region of the United
States. |
| Pikki |
Hopi Indians of America’s Southwest ground
blue corn kernels to a fine powder and use it to make paper-thin bread. |
| Pita |
Round pocket bread from the Middle East can be
filled with meat, cheese, or vegetables. |
| Pumpernickel |
Chewy, hearty, almost black bread was originally made by German
peasants. |
| Roll |
Soft individual dinner rolls known as Parker
House rolls first appeared over a century ago at Harvey Parker’s hotel
in Boston, Massachusetts. |
| Roti |
A flat whole wheat bread from India |
| Socca |
The Mediterranean coast of France produces
this crisp chickpea pancake. |
| Sopaipilla |
Fried puffed pillows of dough are served with
honey in New Mexico, USA. |
| Sourdough |
Gold miners in California and Alaska carried
the yeasty “starter” inside their coats to keep it warm and active. |
| Toast |
Sliced bread that has been browned and given a
crisp surface by dry heat. |
| Tortilla |
Traditional Mexican bread from corn or wheat
is flattened in a special press then is cooked on a griddle. |
| Vorterkaker |
Dry crisp bread from Norway has a sweet
licorice flavor. |
| Wheat Bread |
High in natural vitamins and fiber |
| White Bread |
The wheat flour used to make America’s
favorite bread is whitened when millers remove up to 30% of the wheat
kernel. |
