Man has made bread for thousands of years and it remains a fundamental part of our diet, with many of us eating it every day in one form or other. The earliest bread was probably a cooked paste of cereal grains and water, which yielded a primitive, unleavened flatbread when cooked on a flat stone over a fire. Indeed, many of the flatbreads made today such as tortillas, chapatis and pittas are descendants of that early discovery.
Leavened bread has probably also been around since prehistoric times, but the earliest archaeological evidence we have is from Ancient Egypt, with yeast cells being detected in some of their loaves. The Egyptians also invented the closed oven to bake bread and it soon assumed great significance, even being used to pay the workers that built the pyramids! Having become highly skilled wheat growers, they sold much of their surplus to the Greeks who then developed bread-making skills which they passed on to the Romans. By 100BC there were more than 250 bakers' shops in Rome alone.Close
The joy of bread making
Imagine the delectable aroma of bread wafting through the kitchen as your home-made loaf bakes in the oven. The satisfying crunch as your knife cuts through the crisp crust to the light, fluffy crumb beneath. Maybe you're going to toast a slice and slather it in butter; or top it with marmalade or jam; maybe you'll make a doorstop bacon sandwich or dunk a chunk in soup. Sounds lovely, doesn't it?
With a few added ingredients you can really transform a basic loaf into something wonderful!
Wake up to a deliciously, fresh loaf every morning
- just chuck the ingredients in and the machine will
do the rest!