The Versatile Ingredient: Bread

Bread is a baked staple made from ground cereal flour (commonly wheat, rye, barley, or corn) mixed with water and usually a leavening agent, then baked. Bread-making dates back thousands of years to the earliest grain-cultivating civilizations of the Fertile Crescent.

Bread takes many forms across cuisines. In Western cooking it commonly serves as a vessel for sandwiches, a base for toast, or a side dish. In Mediterranean and Middle Eastern cuisines, flatbreads like pita, naan, and lavash are used for dipping, wrapping, or scooping up food. In parts of Asia, steamed buns and rice-based breads are common, while in Latin America corn-based tortillas and arepas fill a similar role.

Flavor and texture vary with grain, leavening agent (yeast, baking soda, or sourdough starter), and baking method: wheat-flour breads tend toward mild and slightly sweet, while rye and whole-grain breads are more robust and earthy, with crust ranging from crisp to soft.

Bread pairs well with herbs, spices, cheeses, meats, or sweet toppings: savory breads like focaccia pair well with olive oil or balsamic vinegar, while sweet breads such as challah pair with jams, honey, or whipped cream.

Related dough-handling terms include coil fold, windowpane test, bench rest and banneton.