Flour

• Flour is the main ingredient in bread. Different types of flours affect how strong the dough is or how chewy the bread is. Whole grain flours create a denser texture. White flour breads are more flaky.
  
  

Leavening Agent

• Yeast is the most common leavening agent in bread. Baking soda and baking powder are also leavening agents, but are found in quick breads, like zucchini bread or muffins.
  
  

Taste

• Salt gives bread flavor, counteracting the sweetener and keeping the yeast from growing too much. Recipes vary widely on types of fat used to flavor and soften bread. Butter, oil and shortening are just a few.
  
  

Liquids and Sweeteners

• Liquids and sweeteners affect taste and density. Milk and water are the most common, but beer, sourdough starter and buttermilk can add a real punch to flavor. Sugar, molasses and honey give taste a more subtle boost.
  
  

Temperature

• Temperature drastically affects the rising and baking processes in bread dough. Because yeast only multiplies and survives at certain temperatures, following the recipe for how warm the ingredients and oven are is crucial.