Bread

Whenever I pass by a bakery, I smell the scent of strong fragrance, which disperses in my stomach and urges my limbs to purchase automatically because the bread is fresh out of the oven. The most difficult-making bread is French bread, because it requires a baker's great capability, since French bread has a crisp crust (exterior) and a chewy interior. I love the bread which composes of active dry yeast though the bakers have to spend more time to ferment. The more time the baker ferments the yeast, the greater the texture of bread will be. Therefore, the bread will be more chewy and delicious. Yeast serves as a catalyst in bread which speeds up chemical reaction. Yeast gains sugar in flour as energy while releasing carbon dioxide in return. Since carbon dioxide doesn't have enough place to grow, it gradually fills up and rises the bread when exposed to oven heat. Bakers can't cut corners for making tasty bread because the result (bread) can easily understand a baker's skill. Baking bread isn't a simple process, it is a skill which requires patience, attempt, and hard work.