Bread stubs

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history, it has been a prominent food in large parts of the world and is one of the oldest man-made foods, having been of significant importance since the dawn of agriculture.

History

The history of bread goes back at least 30,000 years. The development of leavened bread can arguably be traced back to prehistoric times. The ancient Egyptians are credited with making significant advancements in bread making techniques. Bread was a staple food in the Ancient Egyptian diet. The Roman Empire also had a profound impact on the art of bread making.

Ingredients and Preparation

The basic ingredients of bread include flour, water, salt, and a leavening agent (either yeast or sourdough starter). Other ingredients, such as sugar, fats, eggs, and various flavorings, are also commonly added to create different types of bread.

The process of making bread involves mixing the ingredients, kneading the dough, letting it rise (ferment), shaping it, and finally baking it. The fermentation process is crucial as it affects the texture and flavor of the bread.

Types of Bread

There are numerous types of bread, which can be categorized based on the type of grain used, the method of leavening, and the baking method. Some common types include:

• White bread
• Whole wheat bread
• Rye bread
• Sourdough
• Baguette
• Flatbread

Cultural Significance

Bread holds significant cultural, religious, and symbolic meanings in many cultures. It is often considered a symbol of life and sustenance. The phrase "breaking bread" is commonly used to signify the act of sharing a meal and fostering community.

Nutritional Value

The nutritional value of bread varies depending on the ingredients used. Whole grain breads, for example, are a good source of fiber, vitamins, and minerals. However, some types of bread, especially those made with refined flour, can be high in calories and low in nutritional value.

See Also

• Baking
• Cereal
• Gluten
• Yeast fermentation