Many hundred years ago, the early morning time was a busy time in many Egyptian home. It was time to bake Bread. Grain seeds were crushed between stones and water was added to form a dough.
                           The dough was shaped into flat cakes and baked on earthern jars which were heated from within. The bread, when ready, was flat and coarse.
                           One day a baker left his dough lying around. He had a suprise when he returned, The dough had risen!. How did that happen? It was Yeast that did it. Yeast is a simple one-celled microorganism, commonly present in the air. Yeast cells settled on the warm moist dough which was an ideal place for them to flourish and multiply.
                             The yeast cells multiplied fast. As they did so they let off carbon dioxide gas. The gas made bubbles in the dough, and the dough rose. That day when the baker baked his bread it turned out light and fluffy and delicious. That was how the first raised or leavened bread came to be made.

Bread Today


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