Bread

Bread is a staple food made from flour and water, usually with a leavening agent such as yeast or a sourdough culture. Typical ingredients are flour, water, salt, and a leavening agent; fats, sugars, seeds, and flavorings may be added. The dough is mixed, kneaded, allowed to rise, shaped, and baked, producing a porous crumb and a browned crust.

Leavening gases cause the dough to rise. Yeast-based breads rely on fermentation, which develops flavor and texture; quick breads use chemical leaveners like baking powder. Gluten in wheat flour forms an elastic network that traps gas, giving structure; breads based on other flours may use starches, gums, or added proteins to provide cohesion.

Bread has ancient origins. Evidence from ancient Egypt, Mesopotamia, and other regions shows long-established bread making, with advances in milling, fermentation, and baking techniques contributing to a wide variety of regional loaf styles over time.

Production and varieties. Home baking typically involves mixing, resting, shaping, proofing, and oven baking, yielding loaves, rolls, and flatbreads such as pita or naan. Industrial bread is produced at scale with controlled mixing, fermentation steps, proofing, and commercial ovens, enabling standardized loaves, buns, and specialty breads.

Nutrition and storage. Nutritional content depends on flour type and add-ins; bread is largely carbohydrate, with varying amounts of protein, fat, fiber, and micronutrients. Fresh bread is best soon after baking; it can be stored at room temperature for a day or two or frozen for longer storage. Whole-grain breads typically offer more fiber and nutrients than refined varieties.