can anyone tell me a few breads from different countries?

Question

It's for my home economics homework
and could you also tell where i can find pictures of them

Answer 1

In Britain and the United States, the most widely consumed type of bread is soft-textured with a thin crust and is sold ready-sliced in packages. It is usually eaten with the crust, but some eaters or preparers may remove the crust due to a personal preference or style of serving, as for afternoon tea.
In South Asia ( India, Pakistan, etc.), Roti or Chapati, types of flat breads, are commonly used. A variant uses mustard flour rather than white flour. Another variant is Puri, a thin flat bread which is fried rather than baked and puffs up while cooked. Paratha is another variation on Roti. Nan, however, is baked in brick ovens and is rarely prepared at home. White and brown breads are also very common, but not as much as Roti.
Jews have traditionally baked challah, a type of egg bread with a thin, hard crust and a soft, well-leavened center. It is made by wrapping plaits of dough and then lightly baking them in an oven. Challah is sometimes sweetened using honey and sometimes includes raisins.
In Scotland, another form of bread called plain bread is also consumed. Plain bread loaves are noticeably taller and thinner, with burned crusts at only the top and bottom of the loaf. Plain bread has a much firmer texture than English and American pan bread. Plain Bread is becoming less common as the bread consumed elsewhere in Britain is becoming more popular with consumers.
In France, pan bread is known as pain de mie and is used only for toast or for making stuffing; standard bread (in the form of baguettes or thicker breads) has a thick crust and often has large bubbles of air inside. It is often baked three times daily and is sold totally unwrapped to keep the crust crisp. Some fancy breads contain walnuts, or are encrusted with poppy seeds.
Focaccia is quite popular in Italy, and is known in Provence as fougasse or as fouace in the rest of southern France. It is usually seasoned with olive oil and herbs, and often either topped with cheese or stuffed with meat or vegetables. Focaccia doughs are similar in style and texture to pizza doughs.

Answer 2

Pan de agua, Pan Sobao & Pan de Fibra e Integral. These are breads from Puerto Rico they very similar to French and Italian bread but it tastes soo different and last longer (as in being soft in the inside)

http://www.panboricua.com/Productos.html for pictures...

Answer 3

in australia we have too many breads to name. You name one you will find it here. White wholemeal rye grain pasta dura dahl pita naan vienna Heaps and heaps. Go to a library and do some research or better yet Google bread and a countries name

Answer 4

Soda bread-Ireland, Focaccia+Ciabatta-Italy, Rye+Pumpernickel-Germany, Baguette+Boule+Brioche-France, Hallah bread-Isreal, Chapati+Paratha - India, Roti-Afro Caribbean,

Answer 5

tortilla - Mexico ... levsa - Sweden ... english muffin - England ... fry bread - America

Answer 6

ciabatta - italy
corn bread - USA
Baguette - France

Answer 7

lavash-armenian bread
nan-afgahn/indian/middle eastern bread

Answer 8

pita--mediterranean, indian--naan or chapati, challah--jewish, focaccia--italy, baguette--france, stottie cake--england, lavash--armenia, tortilla--mexico, smorgas--sweden. i'm sure you can find photos online--google or view only images.