What are three classes of yeast breads?

There are many ways to categorize yeast breads, but here are three common classes:

1. White Bread: This is the most basic category, including breads made with refined white flour (usually all-purpose), water, yeast, salt, and sometimes sugar or milk. This category can include various shapes and textures, from classic sandwich loaves to crusty baguettes.

2. Whole Wheat Bread: This category features breads made with whole wheat flour, which contains the bran and germ of the grain, giving it a more nutty flavor and higher nutritional value compared to white bread. It can also include other grains like rye or oats.

3. Specialty Breads: This category encompasses all the breads that fall outside of the basic white or whole wheat categories. It includes a wide variety, such as:

* Sourdough: Bread fermented using a starter culture made from wild yeast and lactic acid bacteria, giving it a distinctive tangy flavor.

* Brioche: Rich and buttery bread with a high egg content, making it soft and tender.

* Rye Bread: Bread made primarily with rye flour, known for its distinctive flavor and dense texture.

* Ciabatta: Italian flatbread with a chewy texture and irregular holes.

* Focaccia: Italian flatbread topped with herbs, olive oil, and often other ingredients.

These are just a few examples, and there are many other types of yeast breads that could be categorized differently depending on the criteria used.