Which type of bread typically uses yeast as its primary leavening agent?

Yeast bread is characterized by the use of yeast as its primary leavening agent, which is essential for creating the desired texture and flavor in the final product. When yeast ferments, it produces carbon dioxide gas, which gets trapped in the dough, causing it to rise and develop a light, airy structure. This process not only contributes to the bread’s volume but also enhances its taste through the development of various flavors during fermentation.

In contrast, flatbread typically does not use yeast; instead, it often relies on other leavening mechanisms or is unleavened, resulting in a denser texture. Quick breads utilize chemical leavening agents, such as baking powder or baking soda, to achieve their rise without the need for fermentation time associated with yeast. Cake bread, while closer to traditional bread in its use of flour, is primarily sweet and tends to be leavened with chemical agents or eggs rather than yeast.

Thus, the defining characteristic of yeast bread is its reliance on yeast for leavening, making it the correct answer for the question regarding the type of bread that primarily uses yeast.