Loaf

A loaf is a mass of dough or batter formed into an elongated, often rectangular or oblong shape for baking. The term is most commonly used to describe bread loaves, but it also applies to some cake loaves and, in culinary contexts, to meatloaves and other baked products.

Most bread loaves are made from flour, water, yeast or sourdough culture, and salt. Enriched loaves incorporate milk, eggs, butter or oil, and sugar. The crumb and crust result from gluten development, fermentation, and baking temperature and time.

Loaves can be baked in loaf pans to produce a uniform shape or baked free-form to yield a crustier crust and a more open interior. The dough is typically shaped, sometimes scored to control expansion, and heated in an oven until the interior reaches a safe temperature.

Common bread loaf varieties include white, whole wheat, multigrain, and sourdough; rye and other grain loaves are also common. Enriched loaves include brioche and challah. Regional loaves may reflect local grains and baking traditions.

In many cuisines the loaf is a daily staple and an element of meals and rituals. Outside baking, the term loaf also appears in phrases describing idleness, but the article uses the culinary sense.

Storage varies by type; fresh loaves keep for a few days at room temperature, or longer when cooled and stored in a bag or wrapped. Freezing preserves quality. Nutritional content depends on flour and ingredients, with whole-grain loaves offering more fiber and micronutrients than refined white loaves.