The ingredients in a recipe and the cooking method will dictate the type of bread and its taste. There are quick breads, basic breads, Artisan yeast breads, flat breads, and rolls (which includes buns). Here is a quick way to differentiate the types of breads.
-Quick breads use eggs, baking powder, and possibly baking soda as a leavening agent.
-Basic bread uses a yeast leavening, but can be made by the home baker using basic bread making techniques and simple ingredients.
-Artisan yeast breads are hand crafted by a skilled baker.
-Flat breads can be made with leavened and unleavened dough. Their individual unique flavor will vary with the ingredients and cooking method.
-Rolls/Buns can be considered in the category of artisan bread. The dough is portioned to make individual serving sizes of the artisan baked bread.
Cooking methods for fresh baked bread can also vary. For example steamed bread is not often mentioned, but it can be just a tasty as fire baked bread. Before our modern era, large wood fired masonry ovens or open fires were used to bake bread. The invention of the indoor gas/electric oven made home bread baking easier. Yet, easier still has been the invention of the counter top bread machine. The bread machine allows the baker to add the measured ingredients right into the machine, then program the machine to the correct settings for the type of bread desired. The machine will mix the ingredients, knead the dough, allow time for the dough to rise, then bake the dough. All the baker has to do is remove the bread when the machine beeps. A true convenience for those who like fresh bread, but hate the work involved with kneading the dough and keeping track of the dough’s rising times.
There are differing opinions on how much bread should be included in an individual’s daily diet. However, the grain nutrients that bread provides to satisfy the body’s nutritional needs are indisputable.