A Jewish braided egg bread, which is traditionally served on the Sabbath and holidays to commemorate manna that gell from heaven to feed the Jews during their exodus from Egypt. It is gently sweetened and bakes up golden brown. The added raisins, or poppy seeds, makes for a dense, chewy stuffing.
This is a bread that originated from Basue country. It's a subtly sweet rum-spiked bread from the Purenees made with pumpkin and cornmeal. The inside is soft and best served warm.
Pretzels are originally German. The shape of a pretzel is famous around the world, and so is the bread. its a salty bread, and baking soda gives the pretzels its golden brown color. Also added in the mixture is sugar, glaze, seeds, and/or nuts.
Mainly found in India, this oven baked flatbread can also be found all over Southeat Asia. It's best enjoyed with butter, while it's hot. Naan can be stacked, stuffed, or infused with anything from herbs to seeds to pumpkin to cheese to spicey mashed potatoes.
All the way from Quebec, this plain white loaf is the French-Canadian take on simple country bread, can be made with just flour, water and yeast. Best versions are moistened with lard. Best eaten warm, to soak up excess gravy.
Found in Brazil, and other South American countries, these are made from cassava or corn flour, they are gluten free, making them ideal for for serving large family gatherings. Known as cheese rolls (as chese may be added), they have a chewy center and a crispy crust.
All human fetuses develop nipples before their gender is determined. For men, nipples have no purposes except for the rare occasion of male lactation.
The blind-ended tube connected to the cecum, being the large instentines, is given the specific name, Vermiform appendix. It develops from the enbryo, and has no actual role in digestion.
