Bread is the staple food in Europe, European-derived cultures such as the Americas, and the Middle East/North Africa, as opposed to East Asia whose staple is rice. Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven.
Made from wheat, it contributes to the high content of gluten. Gluten gives the dough its springiness and elasticity too!
In addition, wheat flour is also made with other wheat species (including durum, spelt and emmer), rye, barley, maize (or corn), and oats, usually, but not always, in combination with wheat flour. Spelt bread (Dinkelbrot) continues to be widely consumed in Germany, and emmer bread was a staple food in ancient Egypt. Canadian bread is known for its heartier consistency due to high protein levels in Canadian flour.
Other ingredients such as salt, fat and leavening agents such as yeast and baking soda are added during the dough making process. The process of making bread include baking, steaming, frying, or baked on an unoiled skillet. It may be leavened or unleavened.
Author: Monica
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