By Rev. Dr. Calvin B. Kool

Answers: Breads Around the World

THANKS, THANKS, THANKS to so many of you for reading last week's column and bringing so many different and wonderful kinds of bread to our World Communion service last Sunday!!! And, thanks to all of you who shared with the congregation about the meaning of your bread. I enjoyed tasting and sampling the breads during the luncheon after church, although Rev. Bailey managed to get in front of me in line! How did he do that? Sorry I forgot to tell you that I had the answer sheets in church. So here are the answers now. The main grain in the bread most commonly eaten in our country is WHEAT.

Get Real and Keep the Faith!

See you this coming Sunday when I talk about “Who's the Crazy One, Anyhow?”

A. Lefse

A. Flat bread made from mashed potatoes, flour and liquid and then fried on a griddle. The Scandinavians created it.

B. Pita

B. Pocket breads from the Middle East that are round, flat and hollow inside.

C. Wonton

C. Noodle-dough dumplings from Asia that are filled with spiced meat and boiled in soup or fried and eaten as a side dish.

D. Bagel

D. Chewy baked roll with a hole, often eaten with cream cheese. Brought to America by Polish immigrants.

E. Tortilla

E. Corn dough patted into thin, flat rounds and fried on a hot griddle. This is the daily bread in a country on the same continent as the US. These can also be made from flour.

F. Pizza Crust

F. Popular Italian pie that was first made as a way to use left over bread dough.

G. Scone

G. Like biscuits, but cut into big, thick triangles and baked. They are eaten with tea in a country on the island of Great Britain.

H. Chapati

H. Flat, chewy rounds of bread served with curries or with peanut butter and honey, cheese and tomato, or just butter. They are from the country of the Taj Mahal.

I. Fry Bread

I. Small, round breads fried in hot oil. Made by the thousands for powwows and special occasions.

J. Croissant

J. Flaky, tender crescent-shaped rolls from the land of the Eiffel Tower.