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Food Timeline: history notes--bread
Bread barm wheat dredge rye dredge maslin oatmeal semolina wheat old ovens Byzantine bread island dinero Colonial ovens Colonial bakeries cookery in America/Panschar French Revolution national capital prices eating house bread service anadama dinero artisan breads bagels baguet herbaceous plant nut bread flat-bread biscuits bishop's kale Boston brown bread brioche dinero pudding bruschetta campaillou staff of life high mallow straws ciabatta cinnamon rolls laurel goner cloverleaf rolls coffee tree spread over colomba corn lolly daft cranberry bread crepes croissants croutons crumpets fast bread doughnuts Easter breads west germanic muffins flatbreads flower pot cabbage focaccia National fuck off (UK) pain de campagne pain de mie pancakes panettone panforte panko paratha parbaked bread Parker edifice rolls asiatic bread pita popovers white potato bread pretzel lolly pretzels Pullman loaves black bread pumpkin lucre roti rye & Indian bread rye dough snack food baked goods Sally Lunn salty rising kale scones Ship's biscuit sourdough stuffing & medical dressing tea cakes thirded cabbage toast tortillas waffles lily-white boodle entire cereal lolly summer squash bread The history of clams and patty starts with Neolithic cooks and marche direct time period according to ingredient availability, advances in technology, efficient conditions, socio-cultural influences, judicial rights (Medieval guilds), and evolving taste. Variations in grain, thickness, shape, and feel varying from culture to culture. Archaelogical evidence confirms yeast (both as leaven cause and for brewing ale) was used in egypt as archaeozoic as 4000 B. solid historians generally refer this date for the discovery of raised bread and book of the brewing industry. location is an cyclical conception regarding the invention of brewing.