Breads

Bread is a staple food made from dough of flour and water that is typically fermented with a leavening agent such as yeast or another mechanism, then baked. It can be formed into loaves, rolls, or flat shapes and ranges in crust and crumb from crusty artisanal loaves to soft sandwich breads. Breads are often enriched with salt, fats, sugar, or dairy.

Bread has ancient and global roots, appearing in many cultures with wide variation in ingredients, techniques, and symbolism. Early breads were often flat and simple; later innovations introduced leavening, different grains, and specialized ovens. Today bread remains a daily staple in many regions while also serving in religious rituals, celebrations, and culinary identity.

Key ingredients include flour, water, salt, and a leavening agent. Flour choices vary from wheat to rye, barley, and gluten-free alternatives, with gluten content influencing structure. Yeast and sourdough produce gas and flavors through fermentation, while chemical leaveners are used in quick breads. Dough is typically kneaded or mixed to develop gluten, then shaped and baked in ovens, on stones, or griddles.

Common varieties include white and whole-wheat loaves, sourdough, rye breads, and numerous flatbreads such as pita or naan. Gluten-free breads use alternative flours and binding agents. Nutrition depends on flour type and additives, with bread providing carbohydrates, varying protein, and minerals. Proper storage—cool, dry conditions or freezing—helps slow staling, which occurs as starch retrogrades in baked goods.