Bread Many artisan bakers produce their own yeast with a growth culture. If kept in the right conditions, it provides leavening for many years. The baker's yeast and sourdough methods follow the same pattern. Water is mixed with flour, salt and the leavening agent. Other additions (spices, herbs, fats, seeds, fruit, etc.) are not needed to bake bread, but are often used. The mixed dough is then allowed to rise one or more times (a longer rising time results in more flavor, so bakers often "punch down" the dough and let it rise again), then loaves are formed, and (after an
Sandwich bread to not become crumbly, hardened, dried or have too squishy a texture. Sandwich bread can refer to cross-sectionally square, sliced white and wheat bread, which has been described as "perfectly designed for holding square luncheon meat". The bread used for preparing finger sandwiches is sometimes referred to as sandwich bread. "Pan de mie" is a sandwich loaf. Some sandwich breads are designed for use in the creation of specific types of sandwiches, such as the submarine sandwich. For barbecuing, use of a high-quality white sandwich bread has been described as suitable for toasting over a fire. Gluten-free sandwich bread may