Raised bread is leavened bread, whether raised by yeast or other rising-agents. The earliest breads known were unleavened. They were made of ground grain mixed with water. They were formed into flat cakes and baked on hot stones or allowed to dry. It was noticed that dough grew in bulk while unbaked. This made it porous and light when baked. Bread is now thus made.

Breads are to-day made of flour (preferably rich in gluten); water or milk; yeast for leavening, with sugar to further fermentation; salt for seasoning; usually butter or lard to enrich and make tender in texture.

It is gluten that holds the yeast distributed through the mass as the bread is kneaded. Later it holds the gas formed as the yeast grows. It is thus that the loaf is expanded. Baking hardens gluten, so forms the loaf.

Comparison Of Composition Of Breads Of Different Flours

Comparison Of Composition Of Different Breads

The difference in water present in breads is slight, also that of starch. Milk adds the protein of milk and thus increases this in milk-bread by about 1 %. Lard or butter slightly increases the fat. Water bread dries more quickly than the richer breads.