What are some leavened breads?

Here are some examples of leavened breads, grouped by the type of leavening agent:

Yeast-Leavened:

* Basic White Bread: The most common type of bread, made with flour, water, yeast, and salt.

* Sourdough: A tangy bread made with a sourdough starter, which is a mixture of flour and water that has fermented with wild yeast and bacteria.

* Brioche: A rich, buttery bread that is often used for pastries and desserts.

* Ciabatta: A rustic Italian bread with a chewy texture.

* Baguette: A long, thin French bread with a crispy crust.

* Challah: A braided bread that is often eaten on Shabbat and holidays.

* Focaccia: A flat Italian bread that is typically topped with herbs and olive oil.

* Pizza Dough: While often considered a base, pizza dough is a yeast-leavened bread.

Chemically-Leavened:

* Biscuits: Fluffy and flaky, often served for breakfast.

* Scones: Similar to biscuits, but slightly sweeter and sometimes include fruit or nuts.

* Muffins: Often baked with fruit, chocolate chips, or other ingredients, but can also be savory.

* Pancakes: A breakfast staple, usually leavened with baking powder.

* Waffles: Similar to pancakes, but cooked in a waffle iron to create a distinct grid pattern.

* Cornbread: A sweet or savory bread made with cornmeal.

Leavened with a Combination of Methods:

* Naan: A popular flatbread from India, usually leavened with both yeast and baking soda.

* Pita: A flatbread from the Middle East, often leavened with both yeast and baking powder.

Other Leavening Agents:

* Baking soda: This is a common leavening agent in quick breads and cookies.

* Baking powder: This is a combination of baking soda, an acid, and a drying agent. It is used in many quick breads and cakes.

* Steam: Some breads, such as Chinese steamed buns, are leavened with steam.

This list isn't exhaustive, but it gives you a good starting point for exploring the world of leavened breads!