Breads & Baking

The origins of baking, especially that of bread baking, go back to at least 2,000 years before Christ, and the Egyptians seem to be the first to have had any expertise in the field. Since then bread has spread all over the world to become, after rice, the principal element of human nutrition. Every country or race has chosen different ways to produce it, using the most favourable local grains and utensils. Basically, however, it is the same for everybody. Flour of various grains is combined with water, a little salt and yeast, this dough is left to rise through the action of yeast and then it is baked for immediate use.