Bread dates back to ancient civilizations with evidence of its consumption found in archaeological sites.
The discovery of leavening agents like yeast led to the rise of fluffy and airy bread.
Industrialization revolutionized bread production introducing machinery for mass production and accessibility.
Fortification and enrichment improved bread's nutritional value addressing nutrient deficiencies and enhancing public health.
Diverse cultures and preferences birthed an array of specialty breads catering to unique tastes and regional influences.
The demand for gluten-free options surged prompting the development of alternative flours and innovative gluten-free bread recipes.
A return to traditional methods and flavors marked the artisanal bread movement valuing craftsmanship and unique high-quality ingredients.