Breads and rolls made from yeast-raised doughs and batters have a distinct aroma and flavor, produced by the organic process of the yeast's fermentation.

The earliest breads were flatbreads made by blending meals and water and baking in ovens or on griddles.  Leavened bread did not become possible until the Egyptians, using the wheat that flourished in the fertile Nile River valley, discovered that certain doughs would ferment and rise and had a different texture when baked.

Yeast doughs can either be lean or enriched.  The lean doughs for the most part contain just a little amount of sugar and fat (if any at all) and the breads made from this dough tend to be a bit more chewy with a crisp crust.  Enriched doughs contain some fat and/or other tenderizing agents such as sugars, oil, eggs, milk etc.  Breads from this dough tend to have a more cakelike texture and have a golden hue from the presence of eggs and butter.