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The simpliest of yeast breads, such as basic French Bread, can be made from a minimal of ingredients: typically yeast; wheat and related grains; water or other liquids; and, optionally, salt.
Sourdough breads, such as rye, country / hearth, and multiple grain are some of the oldest types. So are flatbreads, which can be yeasted or unyeasted. Pizza crusts, English Muffins, Focaccia, Lavash, Naan, Pita, Pretzels, Matzoh (Matzo or matzah), or Tortilla or Tortillas are a few examples.
There are also yeasted pan or loaf breads, such as white and whole wheat, including those made in a bread machine; bread rolls and bagels; sweet breads such as Brioche, coffee cakes, and raised doughnuts (donuts).
All bread making goes through specific stages, from raw ingredients to a baked loaf to storage. I have outlined what happens with a bread loaf, from start to finish.
QUICK-BREADS are discussed in another section, are considered unyeasted recipes, and are chemically leavened with baking soda and/or baking powder.
SARAH SAYS: However, some recipes, such as pancakes and waffles, for example, are typical quick-breads. But, they can be instead be leavened with yeast.
