Besides being preservative-free, it can be enriched with wholesome ingredients of your choice. We've added and subtracted ingredients over time to create everything from anadama and brioche to lefse, naan and injera, but the basic materials remain the same. To this short list, you can add a variety of interesting and delicious ingredients that will give your breads the individuality you are looking for. Seeds, nuts, nut butters, dried fruits, raisins, dates, apples, berries, herbs, spices, carob powder, vegetables and bran are just a few of the many ingredients you can use to create hundreds of unique and flavorful breads. Baking with yeast demands that the ingredients are in a certain proportion to one another and the proper timing is used when adding them, otherwise problems occur.
Yeast needs sugar in which to ferment, but too much can kill it.
It also colors and flavors the bread. Too much flour can toughen the bread and too little causes it to collapse. Salt is used in yeast dough to add color and flavor and to retard the yeast, but added too early, it can kill it. The preparation techniques involved and added ingredients such as butter, milk, sugar, olive oil, raisins, nuts or flavorings, also have an impact the recipe. Even the weather influences the dough in some way.