Bread have a special taste or texture. At one time, all yeast-leavened breads were sourdoughs. Recently there has been a revival of sourdough bread in artisan bakeries. Traditionally, peasant families throughout Europe baked on a fixed schedule, perhaps once a week. The starter was saved from the previous week's dough. The starter was mixed with the new ingredients, the dough was left to rise, and then a piece of it was saved (to be the starter for next week's bread). The rapid expansion of steam produced during baking leavens the bread, which is as simple as it is unpredictable. Steam-leavening is
Steamed bread "ujeqe" which can be eaten alone or with tomato soup. South African steamed breads are typically made at home for consumption on the same day, but research on commercial production continues to advance, aided by earlier developments in the mass production of Chinese steamed bread. In the cuisine of the United States, one example of steamed bread is Boston brown bread, a sweet food which may be eaten as a dessert. Steamed bread Steamed bread is a kind of bread, typically made from wheat, that is prepared by steaming instead of baking. Steamed bread is produced and consumed all around