• A staple food made from a mixture of ground grains or seeds (flour), salt and water, baked, grilled or fried to a solid mass. Now usually refers to wheat or rye flours but other grains are used in small quantities and ground legumes in India. Bread is either unleavened, i.e. no raising agent is used, or leavened, i.e. raised by the action of a chemical raising agent or a yeast fermentation of part of the flour. Leavening introduces small bubbles of gas into the flour-water matrix, giving the bread a lighter texture.


  • noun money. In the 1960s this usage supplanted the earlier dough in hip parlance; by the late 1970s the word was dated and in the 1980s had largely been replaced by a variety of colourful alternatives (in Britain, words like dosh, rhino, etc.).


  • noun food made from flour, water, a little fat or oil and usually a raising agent such as yeast or soda, then cooked in an oven


  • an aroma of freshly baked bread associated with Champagne

Origin & History of “bread”

The general Germanic word for ‘bread’ in prehistoric times was what we now know as loaf; bread probably originally meant simply ‘(piece of) food’, but as bread was among the commonest foods, the word bread gradually became more specialized, passing via ‘piece of bread’, ‘broken bread’, to simply ‘bread’. Old English brēad and related Germanic forms such as German brot and Swedish bröd point to a hypothetical Germanic precursor *brautham, but the word’s ultimate origins are unknown. some etymologists have derived it from Indo-European *bhreu-, source of English brew.