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Zucchini bread rose to popularity in the United States during the 1960s. It's part of a long tradition of 'quick breads', a method popular for its simplicity and speed.

One of the oldest forms of grain fermentation, sourdough dates back to ancient Egypt around 1500 BC. It remained the usual form of leavening until baker's yeast replaced it.

Ciabatta is a relatively recent addition to the bread world, invented in 1982 by a baker in Adria, Italy, in response to popular French baguettes.

Brioche, a French bread with a high egg and butter content, dates back to the 17th century and is associated with the French region of Normandy.

Lavash is a thin flatbread that originated in Armenia and is widespread in South Caucasian, Western Asian, and Middle Eastern cuisines. It has a history that stretches back thousands of years.

Originating in Europe, pretzels have a history that dates back to at least the Early Middle Ages. Monks are credited with creating them as rewards for children who learnt prayers.

Naan is a leavened, oven-baked flatbread found in the cuisines of Central and South Asia. Its name comes from Persian, meaning bread, and it dates back to 1300 AD.

The tortilla, a staple in Mesoamerican cultures, has been consumed for thousands of years. Made primarily from corn (maize), it is a key element in many traditional Mexican dishes.

Pita is a type of flatbread found in Middle Eastern cuisines. Its history dates back at least to 2500 BC in Mesopotamia. Pita is notable for its pocket which can hold ingredients, making it a staple for various traditional dishes.

The Cottage Loaf, a traditional English bread, dates back to medieval times. Its shape, with one loaf on top of another, is distinctive and was efficient for baking in small ovens.

Gluten-Free Bread became prominent in the 21st century, responding to the increased awareness of gluten intolerance and celiac disease, changing the bread-making industry to accommodate special dietary needs.

Panettone is a traditional Italian Christmas bread from Milan. It dates back to the Middle Ages and became more well-known in the early 20th century.

The baguette was developed as a product of France and became popular in the 1920s. It's believed to have been created due to a law that prevented bakers from working before 4am, leading to the invention of a bread that could be baked quickly.

Dating back to ancient Rome, Focaccia derives its name from the Latin 'panis focacius', meaning hearth bread. It was traditionally cooked over coals or in the ashes.

Originating from Europe, gingerbread dates back to the 15th century. It was a fairground attraction in medieval times, often shaped and decorated in various forms.

Irish soda bread was first made in the early 1800s. Baking soda was used as a rising agent as a substitute for yeast, making it accessible for people with minimal baking equipment.

The French Bread Law (Décret Pain) of 1993 defines traditional French bread (particularly baguettes) regulations, including ingredients and methods used, ensuring quality and tradition in the craft of French baking.

The development of grain milling, where grain is ground into flour, dates back to the Neolithic era (around 9500 BC). It represents one of the earliest food processing technologies.

Sliced bread was introduced in 1928 in the US by Otto Frederick Rohwedder. It has since become a standard in bread packaging, infamously leading to the phrase 'the best thing since sliced bread'.

Matzah, an unleavened bread in Jewish cuisine, is significant for its role in Passover to commemorate the Israelites' exodus from Egypt, who had no time to let their bread rise.

Banana bread is a product of the Great Depression, where resourceful housewives made use of overripe bananas to create a sweet, cake-like bread.

The process of leavening bread likely began around 4000 BC when yeast spores present in the air naturally fermented the dough. This was revolutionary for bread-making, contributing to the variety of bread we see today.

In Ancient Egypt, bread was a daily staple, made from emmer wheat. The ancient Egyptians are credited with the development of fermentation and the baking process that would lead to modern bread-making.

In the late 20th century, there was a revival of artisanal bread making due to a desire for more natural and high-quality bread. This movement emphasized traditional techniques and ingredients.

Bagels are believed to have originated in Jewish communities in Poland in the 17th century. They have a unique preparation method of being boiled before they are baked.

Challah is a special Jewish braided bread consumed on Sabbath and holidays. It has biblical origins, and the braiding of the Challah has different symbolic interpretations.

Originating with Native Americans, cornbread was adopted by European settlers in North America. It uses cornmeal and can be baked, fried, or steamed, reflecting its versatility in various cultures.

The mass production of yeast began in the 19th century, with the development of pure yeast cultures. This replaced the earlier, less reliable methods of yeast collection and contributed to the consistency of bread-making.

A staple in Eastern European countries, rye bread dates back to the Middle Ages. It was often considered the bread of the poor due to the rye grain's hardiness and ability to grow in poorer soils.