The primary ingredient of bread is flour, usually made from wheat. The type of flour used can vary, affecting the bread's texture, taste, and nutritional value. Bread-making involves mixing flour with water, yeast, and salt to create a dough, which is then allowed to rise through fermentation. The yeast ferments the sugars in the flour, producing carbon dioxide that causes the dough to expand. After baking, the result is a staple food enjoyed globally, with variations influenced by local ingredients and traditions.