The History of Bread

“How can a nation be called great if its bread tastes like kleenex?”  - Julia Child

The history of bread dates back to ancient times, with evidence of bread-making dating back at least 30,000 years. Bread has been a staple food in many cultures throughout history, and its production has played an important role in the development of agriculture, trade, and civilization.

The first breads were likely flatbreads made from crushed grains mixed with water and cooked on hot stones or in the ashes of a fire. As agriculture developed, people began to cultivate wheat and other grains specifically for bread-making, and the process became more sophisticated. In ancient Egypt, bread was often made with barley or emmer wheat, and was considered a key component of the Egyptian diet.

In ancient Greece and Rome, bread was also an important part of the diet, and bakeries were a common sight in urban areas. The Romans developed many varieties of bread, including loaves made with yeast and sourdough, as well as specialty breads like focaccia and panettone.

During the Middle Ages, bread-making became an important industry, and guilds of bakers were formed to regulate the production and sale of bread. In Europe, bread was often made with rye or barley in addition to wheat, and many different types of bread were developed.

With the advent of the industrial revolution in the 18th and 19th centuries, bread production became even more efficient, with the development of mechanical dough mixers, bread slicers, and other tools. Today, bread is still a staple food in many cultures around the world, and there are countless varieties of breads available, from traditional sourdough to modern gluten-free breads.