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Br d, b k d f d product made f fl ur r m l th t m t n d, kneaded, and m t m fermented. A major f d n r h t r t m , it h b n made in v r u f rm u ng a v r t f ngr d nt nd m th d thr ugh ut th w rld. Th f r t bread w made n Neolithic t m , nearly 12,000 r g , probably f coarsely crushed grain m x d w th water, w th the r ult ng dough probably l d n heated t n and b k d by covering with h t h . The Eg t n apparently d v r d th t allowing wh t d ugh t ferment, thu f rm ng g , produced a l ght, x nd d l f, nd th also d v l d b k ng v n . Fl t br d , the rl t form of br d, r t ll t n, especially in mu h f th Middle E t, Asia, nd Afr . Th r n l gr n u d in u h br d r rn(m z ), b rl , millet, and bu kwh t- ll l k ng uff nt glut n ( l t r t n) to make r d br d - nd wh t and rye. M ll t k nd h t ( r , wh l -m l k ) r ul r t in India. Corn used t m k the m ll, fl t k known tortillas, m rt nt thr ugh ut much f Latin Am r ; nd n Br z l small cakes r made fr m v . Although F r E t rn peoples h v tr d t n ll r f rr d r , n um d as a grain, n um t n f W t rn breads w n r ng th r in th l tt r h lf f th 20th ntur ; nd n J n th bread-baking ndu tr , u ng U.S. r , x nd d rapidly after World W r II. R d bl k bread, common in Germany, Ru , and Scandinavia, made h fl fr m rye. L ght r r l v , with wheat fl ur dd d, r ul r n the United States. R d wh t breads n lud wh t br d, m d fr m f n l sifted wheat flour; whole wheat br d, m d fr m un ft d flour containing much of th ut r nd inner rt n f th wh t k rn l n rm ll r m v d f r wh t fl ur; glut n br d, lower n ug r b u much of the starch r m v d fr m the fl ur; and V nn nd French bread, l ng, n rr w, ru t l v . Oth r f rm f r d breads n lud rolls nd buns, h m ll l v n d u k br d , nd yeast-leavened sweet goods that r r h in ug r nd shortening. Although raised br d r g n ll r l d u n nt n u f rm nt t n, b k r l rn d t r du f rm nt t n w th t. Specific tr n have b n d v l d with u ful br d-m k ng u l t , n lud ng t b l t , rapid f rm nt t n t , nd th ability to withstand high temperatures, ll rm tt ng r du t n f a un f rm r du t.

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