raised bread

Raised bread is a food product made from flour and water, leavened by a substance that releases gas, causing the dough to expand. The primary leavening agent for most breads is yeast, specifically Saccharomyces cerevisiae. Yeast ferments sugars in the dough, producing carbon dioxide gas and ethanol, which contribute to the bread's airy texture and flavor.123

Other leavening agents include baking powder and baking soda, which work through chemical reactions to release carbon dioxide. The process of allowing the dough to ferment and rise is called proofing, and it is critical for developing the bread's final characteristics. Historically, bread making began with primitive flatbreads, evolving to include leavened loaves with the discovery of fermentation by ancient Egyptians.2345