1. Bread Tasted:________________________ Appearance — how does the bread look on the outside? ________________________________________ _____________ ________________________________________ _____________ Crumb texture and hole structure — how does the bread look on the inside? ________________________________________ _____________ ________________________________________ _____________ Aroma — how does the bread smell? ________________________________________ _____________ ________________________________________ _____________ Taste — how does the bread taste? What is your first impression? What does it taste like after you have swallowed? ________________________________________ _____________ ________________________________________ _____________ Food Pairings — with what food does this bread taste good? ________________________________________ _____________ ________________________________________ _____________ Breads from different cultures

2. Some words we often use to describe bread: Appearance - Shape: Round, batard, oval, long, open cuts, pointy, plump, flat, skinny. Appearance - Color: Dark, golden brown, medium brown, deep brown, golden, light yellow, bubbly, shiny, glossy. Aroma / Smell: Wheaty, nutty, honey, sweet, herbaceous, fragrant, tangy, sharp, sour, mild, milky, buttery. Taste & Flavor: Buttery, sweet, sour, salty, tangy, salty, sharp, wheaty, bland, complex, one-dimensional. Crumb Texture & Color: Dense, dark, cream colored, big holes, chewy, small, cakey, airy, shiny, even texture crumb, gummy, small, holes, yellow.

3. Finns eat approximately 50 kg of bread per person every year. One third of that is rye bread. In Finland, different regions of the country have their own rye traditions in addition to the nationwide favorites. Internationally known rye specialties include bite-sized breads, thin crisps and round crisps. Rye bread has long tradition in Finland.

4. There are around 300 different kinds of bread in Germany. Many of them are flavoured and topped with seeds. Most German bread contains rye flour - which is what makes the flavour so tasty. bread das Brot

5. bolillo = pan blanco Pronunciation: bow-LEE- yoh Notes: These are crusty Mexican sandwich rolls. Substitutes: French bread OR tortilla bialy Pronunciaton: bee-AH- lee Notes: These chewy Jewish rolls have indentations on top which are filled with onions. Look for them in bagel shops. Substitutes: bagel

6. brioche Pronunciation: bree- OSHE Notes: This rich, slightly sweet yeast bread is made with eggs and butter, and sometimes with fruit or nuts. Substitutes: challah (similar, but not as rich) OR croissant OR Kugelhopf bagel Pronunciation: BAY- gull Notes: A Jewish specialty, these ring-shaped rolls have a dense, chewy texture. They're usually served for breakfast after being sliced open, toasted, and smeared with cream cheese. The dough is sometimes studded with raisins, blueberries, onions, seeds, or herbs. Substitutes: English muffin (not as chewy) OR bialy

7. croissant Pronunciation: krwu h-SAHN Notes: These French crescent-shaped rolls are made with puff pastry, so they're wonderfully rich and tender. They're great for dunking into coffee, or for making sandwiches. Substitutes: brioc he OR challah raisin bread Notes: This bread is studded with raisins and often flavored with cinnamon. It's usually served as toast for breakfast.

8. English muffin Notes: When split and toasted, these muffins have an uncanny ability to trap and hold butter and jam. They're often served at breakfast as an alternative to toast. Substitutes: toast OR crumpet OR bagel OR croissant Greek bread

9. Portuguese sweet bread = pao duce = Hawaiian bread Notes: This sweet and tender bread is great for making French toast or for nibbling. Substitutes: chall ah OR brioche pumpernickel bread Notes: This heavy and slightly sour bread is made with molasses and a blend of rye and wheat flours. It's often cut into thin slices and used for appetizers. Substitutes: sourdough rye OR Russian black bread