Bread may be leavened by naturally occurring microbes, chemicals, industrially produced yeast, or

The Old English word for bread was

The Chorleywood bread process was developed in

Bread is the staple food of

In wheat, phenolic compounds are mainly found in hulls in the form of insoluble bound

Bread can be served at many temperatures; once baked, it can subsequently be

Bread crust is formed from surface dough during the

Water, or some other liquid, is used to form the flour into a paste or

Many breads are leavened by

Aerated bread was leavened by carbon dioxide being forced into dough