What is Bread?
Bread is a staple across the world and comes in a wild number of varieties. These include Western breads like white, wheat, and rye, or the French baguette, which contains no fat. Or there is African injera, an Ethiopian flatbread, Indian puffed pooris, or disk-shaped naan. These are just some examples of what can be done with wheat flour, yeast, and water. Breads are either leavened with the yeast or unleavened, meaning no yeast is added. The textures vary from soft to firm, but a good bread will always have well-aireated porosity. The flavors vary, as do the colors of the breads from sweet, to nutty to sour with colors from white to dark brown. Bread is a staple on its own and in many recipes.
...All purpose flour comes from wheat and though wheat is cultivated all around the world today, it was first cultivated in Turkey 10,000 years ago. All purpose flour is white in color and has a soft texture. This incredibly versatile flour is used in everything from breads, cakes, pastries, crackers, pasta, sauces and much more because of its pleasing and mild flavor that is slightly nutty and buttery. The gluten protein is what helps hold together breads and other products, part of what makes all purpose wheat flour so popular.
...Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
...Yeast is a single celled organism used in food and beverage production. It both naturally occurs and is added in to certain foods such as breads, beer and wine. Specific kinds of yeast are used to add depth of flavor to savory foods. Yeast is usually sold as tiny beige granules. It leavens bread, ferments beer and imparts a satisfying umami flavor.
...Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.