Bread

Bread is a staple food which is prepared by baking, steaming, or frying dough. Bread consists minimally of flour and water; salt is present in most cases; and usually a leavening agent such as yeast is used. more...

Breads may also contain spices (such as caraway seed) and grains (sesame, poppy seeds) which are often used for decorative purposes. There are a wide variety of breads and preferred varieties often vary from region to region.

Breads may be eaten plain or topped with butter, peanut butter, or other nut butter; preserves or sweet spreads such as jam, jelly, marmalade, or honey; or savory spreads such as Marmite or Vegemite. It is also used as an enclosure for sandwiches. Once baked, bread may be subsequently toasted. Bread can be served ranging anywhere from room temperature to hot.

Unwrapped bread can be stored in a breadbox to keep it fresh longer. It actually becomes stale more quickly in the low temperature of a refrigerator, although by keeping it cool mold is less likely to grow.

Etymology

The word itself, Old English bread, is common in various forms to many Germanic languages; such as German Brot, Dutch brood, Swedish bröd, and Norwegian brød; it has been derived from the root of brew, but more probably is connected with the root of break, for its early uses are confined to broken pieces, or bits of bread, the Latin frustum, and it was not until the 12th century that it took the place—as the generic name for bread—of hlaf (modern English loaf), which appears to be the oldest Teutonic name; Old High German hleib and modern German Laib, or Finnish leipä, Estonian leib, and Russian khleb are similar (all are derived from Old Germanic).

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