I have been digging in some of my old cook books and I ran across a new term for me.  "Aërated Bread"  With a search I found this page and keep in mind this is from the year 1861.

http://www.vintagerecipes.net/books/bookofhouseholdmanagement/breadmaking_aerated_bread.php [1]

I doubt anyone has attempted this process here.  I think would take special equipment.  So just how would you make bread and infuse carbon dioxide into the dough to get a light and fluffy loaf? Carbonated Water?

Apparently this process never took off.  I'm thinking with the lack of yeast or a starter or fermentation the bread would lack in flavor.

I just found this interesting and thought I would share.  If you have any more information I would love to see it.

enjoy

Faith