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These ovens or hearths took the form of clay-covered hollows in the floor which were heated with burning wood.

When the heat was sufficient the embers were raked out and the pieces of dough placed in the hollows and covered over.

Our Word of the Year choice serves as a symbol of each year’s most meaningful events and lookup trends.

It is an opportunity for us to reflect on the language and ideas that represented each year.

The loaves were then broken up and put to soak in water, where they were allowed to ferment for about a day before the liquor was strained off and considered ready for drinking." ---Food in History, Reay Tannahill [Three Rivers Press: New York] 1988 (p.48) "Leavening, according to one theory, was discovered when some yeast spores--the air is full of them, especially in a bakehouse that is also a brewery--drifted onto a dough that had been set aside for a while before baking; the dough would rise, not very much, perhaps, but enough to make the bread lighter and more appetizing than usual, and afterwards, as so often in the ancient world, inquiring minds set about the task of reproducing deliberately a process that had been discovered by accident.

But there is an alternative and even more likely theory-that on some occasion ale instead of water was used to mix the dough.

So, take a stroll down memory lane to remember all of our past Word of the Year selections.

bread yeast wheat flour rye flour maslin oatmeal semolina spelt ancient ovens Byzantine bread Chinese bread Colonial ovens Colonial bakeries Baking in America/Panschar French Revolution London prices Restaurant bread service anadama bread artisan breads bagels baguette banana nut bread bannock biscuits bishop's bread Boston brown bread brioche bread pudding bruschetta campaillou challah cheese straws ciabatta cinnamon rolls cinnamon toast cloverleaf rolls coffee cake colomba corn bread crackers cranberry bread crepes croissants croutons crumpets diet bread doughnuts Easter breads English muffins flatbreads flower pot bread focaccia National Loaf (UK) pain de campagne pain de mie pancakes panettone panforte panko paratha parbaked bread Parker House rolls Parthian bread pita popovers potato bread pretzel bread pretzels Pullman loaves pumpernickel pumpkin bread roti rye & Indian bread rye bread sandwich bread Sally Lunn salt rising bread scones Ship's biscuit sourdough stuffing & dressing tea cakes thirded bread toast tortillas waffles white bread whole wheat bread zucchini bread The history of bread and cake starts with Neolithic cooks and marches through time according to ingredient availability, advances in technology, economic conditions, socio-cultural influences, legal rights (Medieval guilds), and evolving taste. Variations in grain, thickness, shape, and texture varied from culture to culture.

Indeed, there are scholars who have theorized that a taste for ale prompted the beginning of agriculture, in which case humans have been brewing for some 10,000 years...An oven of similar shape, but often constructed of hollowed stone instead of clay, was used by the early Jews.Instead of placing the dough pieces for baking on the bottom or sole of the baking chamber, the Jews put the pieces on the sides.Ovens which worked on this principle, but were constructed of bricks or small stones, may still be seen in the ruined city of Pompeii.The fact ovens based on this simple design formed the majority of those in use throughout Europe until little more than two centuries ago.

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