bread

The word “bread” means a food made by baking a mixture of flour, water, and usually yeast. In plain terms, the baked food staple, or informally, money/livelihood.

“Bread” is pronounced brehd (/bɹɛd/ in IPA).

Here is “bread” used in a sentence: “She baked a fresh loaf of bread every Sunday morning.”

“Bread” is a noun.

The word “bread” comes from Old English. From Old English brēad, from a prehistoric Germanic root connected with brewing or fermenting — likely referring originally to a "leavened" or "raised" dough rather than the flatbreads eaten earlier.

“Bread” is a fairly common word in modern English, usually learned at around the A1 level.

“Bread” has 3 distinct senses listed in this dictionary. The most common is: a food made by baking a mixture of flour, water, and usually yeast.

Breads are often grouped by whether they rise. Leavened breads use yeast or another agent to rise, giving loaves like white, wholemeal, sourdough, and baguettes. Flatbreads such as pita, naan, and tortillas use little or no rising agent. Breads also vary by grain, shape, and how they are baked.

Dough is the raw, uncooked mixture of flour, water, and usually yeast, kneaded together before baking. Bread is what that dough becomes once it has risen and been baked in the oven. In short, dough is the starting material and bread is the finished, edible result.

Yeast makes bread rise. As it ferments, it produces carbon dioxide gas that forms bubbles in the dough, giving the loaf a light, airy texture. Without yeast or another raising agent, bread stays dense and flat, like a cracker or flatbread. Yeast also adds flavour as it ferments.