Whether you are a beginner or an seasoned bread maker, this guide will give you the tools you need to have success with breadmaking. It includes helpful information, tips, and answers to frequently asked questions that will help you have confidence as you bake bread and rolls. Also included is my quick rise bread method that has been tried and tested with many different kinds of bread.
If you’ve been intimidated by breadmaking before, you’re not alone. This post is packed with information to give you the confidence that breadmaking is something you can do.
And for those of you who have experience making bread, I’ll be sharing a few things about the science of breadmaking that you may not know.
Whether you are an expert or a beginner, my goal is that after reading this guide to baking with yeast, you’ll be able to rock the breadmaking thing better than before.
Let’s dive in, shall we?
What is yeast?
Yeast is a living organism. I know it’s alive! Aaah!
But don’t let that scare you.
In fact the crazy thing is that wild yeast is all around us and we don’t even realize it.
Most of the yeast we buy in the store has been domesticated and dried, making it easier for breadmaking. Fresh yeast (also sometimes called caked yeast), is less common and I won’t be talking about it here. We’ll focus on dry yeast, which is what most home bakers use.
Dry yeast rehydrates when mixed with water. And then guess what? It gets hungry!
That’s right, just like other living things, yeast needs to eat to stay alive. And yeast has a terrible sweet tooth (kinda like me). The easiest thing for yeast to eat is sugar. If it can’t find sugar, yeast converts the starch that is found in flour into sugar and then eats that.
Don’t you wish you were as cool as yeast?
Now here’s the really cool part. As yeast feeds, it gives off CO2. This is not a science class so don’t freak out when I say CO2. It just means air.
Assuming that you made your dough with enough elasticity (read on for more details on that), the air will get trapped in the dough. And that, my friends, is what causes the bread to rise.
Yep, yeast is pretty amazing.
There are a different kinds of yeast out there. Next I’m going to talk about the two most common ones: active dry and instant yeast.
What’s the difference between instant yeast and active dry yeast?
It’s super important to realize that instant yeast and active dry yeast are not the same thing. Using them interchangeably in recipes is a common mistake in breadmaking.
If you examine them side by side, you’ll find that they look similar. But actually instant yeast is made up of smaller granules than active dry yeast.
There is one important thing you need to know about the difference between active dry and instant yeast. Active dry yeast needs to be dissolved in water (also known as proofing) before using it in a recipe. And instant yeast can be added directly in with the other ingredients without needing to be proofed first.
I’m all for shortcuts, so it shouldn’t surprise you that I love using instant yeast in my recipes.
Sometimes you’ll see it called “rapid rise yeast” or “bread machine yeast”. Those are all different names for instant yeast and you can use them the same as you would instant yeast.
To be clear, all the recipes on my blog call for instant yeast. But next I will show you how you can substitute active dry yeast in the recipe if that’s what you have.
How do I sub active dry yeast for instant yeast?
There are 3 things to remember when you want to use active dry yeast in place of instant yeast.
First you will need to use 25% more active dry yeast than instant yeast. So if a recipe calls for 1 tablespoon instant yeast, you will need to use 1 1/4 tablespoons active dry yeast.
The second thing to remember is that you need to proof active dry yeast. Before adding the yeast to a recipe, dissolve it in warm water (about 100-110 degrees) and a little sugar. This is called proofing. You should use part of the water from the recipe (1/2 cup should be sufficient). Make sure the water temperature is below 115 degrees so it doesn’t kill the yeast. Let that mixture sit for about 5-10 minutes until it is nice and foamy before adding it to the recipe.
Third, don’t be surprised if the bread takes longer to rise with active dry yeast. Most of my bread recipes are quick rise recipes. These recipes use hot water to help activate the yeast quicker. Since you are using part of the water from the recipe to help proof the yeast (at a warm temperature), don’t be surprised if you need to adjust the rising time. You may even need to adjust the recipe to allow for two rises: once in a bowl before you make the bread/rolls, and once after forming the bread/rolls.
What if a recipe calls for active dry and I want to use instant yeast?
By using the reasoning from above, you would technically not need to use as much (4/5 as much if I’ve done my math correctly). But for my quick rise bread method (that I’ll share below), I have more success if I use the same or a little more instant yeast as the original (double rise) recipe calls for.
What brand of yeast do you recommend and how should I store it?
I use the SAF brand of instant yeast (unsponsored aff. link) that I buy in a large block. It works well and is reasonably priced. I’ve used it for years.
SAF also has a gold labeled yeast (specifically made for sweeter breads) and a premium yeast which I’ve never tried. I always just use the basic red labeled yeast and adjust the amounts, but I’m sure the others would work just fine as well.
Once opened, I pour the yeast in a quart sized jar and store it in the freezer.
In the freezer, instant yeast will stay good for a year or more. I’ve even seen sources that say it will store for 3 and up to 8 years in the freezer. I’ve never tested those theories because we make a lot of bread around here so my yeast gets used up quickly.
When I use yeast that’s been stored in the freezer in a recipe, I add it directly from the container that I pull out of the freezer. You do not need to let it come to room temperature first.
How do I know if my yeast has gone bad?
There is not much worse than spending the time to make homemade bread only to have it not rise because the yeast you are using has gone bad. If you have any question about whether your yeast is still good, you can run this test (called proofing) to prove it is still good before you start.
As I said above, instant yeast does not need proofed to be able to use in a recipe. But you can proof it if you have any question about whether it is still good (and I recommend doing that if you are wondering).
Follow these steps to proof either active dry or instant yeast:
- Place 1/2 cup warm tap water (about 100-110 degrees) in a glass jar or cup.
- Stir in 2 teaspoons of yeast and 1 teaspoon sugar.
- Check the yeast after 5-10 minutes. If foam and bubbles have formed, then the yeast is still alive and active. The mixture should be about half milky looking water and half foam. As the yeast continues to activate, more foam will develop.
If mixture doesn’t bubble up after 10 minutes, then chances are pretty good that you need to throw the yeast away and buy a new package.
What’s the best temperature of water to use with yeast?
The answer is the temperature depends on the kind of bread you are making.
Most of my bread recipes are quick rise bread recipes that use a single rise method for making bread. For these recipes I always use hot water (between 110 and 130 degrees). Normally the water from the tap is not hot enough so I stick it in the microwave for a minute or two to heat it up.
I recommend measuring the water temperature with a cooking thermometer.
Yeast likes warm temperatures and will activate faster if the dough is warm. Having said that you do not want to use water that is too hot. If water temperature is above 139 degrees and the yeast touches it directly, it will kill the yeast.
To be completely frank with you, most of the time I make bread I do not use a thermometer to check the water temperature. I just microwave it a minute or two and throw it in the mixing bowl. The quick rise method that I will share below allows for the water to be a little hotter since the yeast never directly touches it. And as long as the water is hot but not too hot (not boiling or close to boiling, e.g.), you should be okay even if it’s a bit above 139 degrees. But make sure you are careful about not letting the yeast touch the water directly.
For slower rise or no-knead breads (this rustic asiago bread is a good example), water should be at room temperature or even cold. Using cooler water will slow the yeast down. It will still eventually rise but it takes longer. Slowing the yeast down is actually a good thing for this type of bread as the extra time allows the bread to develop its structure.
Beside water temperature, what else should I be aware of that can kill or slow down yeast?
Salt.
Never let the salt touch the yeast. Actually I don’t even like them near each other. This is because of something called reverse osmosis.
Do you remember osmosis from elementary science class? It has to do with plants absorbing water through their cell structures. And reverse osmosis is just the opposite of that.
If salt is nearby, it will actually pull water out of yeast’s cells causing it to slow down and not activate as quickly.
Another thing to keep in mind is that yeast action is inhibited (or slowed down) by rich doughs, like doughs made with dairy, eggs, a lot of sugar or fat. These all take longer to rise than dough made of mostly water and flour.
Cooler air temperatures also inhibit yeast’s rising action. Letting dough rise in a warm place will speed up rising time significantly.
How much flour do I add to my dough?
This is the million dollar question. And I’m sorry but I have to give you another “it depends” answer.
Most yeasted dough recipes will call for a range rather than an exact amount of flour. This is because the exact amount that you need often depends on things that are outside of the recipe creator’s control.
Things like humidity, for example, (even whether it is raining or not) can greatly affect the amount of flour needed.
Even bread made in the same kitchen on two different days may need different amounts of flour depend on the conditions at the time.
So how do you know if you have the right amount?
Here’s the key: Always go with the texture of the dough and stop adding flour as soon as you’ve reached that texture no matter what the recipe says.
Good bread recipes will describe the texture of the dough to help you know what you are looking for. Not all yeasted bread doughs will be the same texture, but here’s a few guidelines that should help.
Can you describe the look and feel of most yeast bread dough?
The main thing to remember is that most yeasted bread doughs will still be sticky even when they have enough flour. But you should still be able to roll the dough into a ball that holds its shape.
Your hands should still have some dough residue on them after manipulating the dough, but not an excessive amount. Here’s a visual.
Be careful not to overflour or underflour the dough. Overfloured dough will be stiff and hard. Underfloured dough won’t have enough structure to it. Both situations prevent the bread from rising well.
When you think you have the right amount of flour, feel the texture. If it meets the description above, then stop adding flour. And I repeat: EVEN IF YOU HAVEN’T ADDED THE AMOUNT THAT THE RECIPE CALLS FOR.
There are always exceptions to the rule, right?
The texture I described applies to most typical bread dough that rises in a pan with sides.
What’s an example of a stiffer dough?
Free form doughs like these bagels or these French baguette rolls, for example, don’t have the sides of a pan or rolls right next to them to help them rise upward. They require a stiffer and tackier dough, that’s not very sticky at all. The dough will still be smooth and workable, but has enough flour in it to leave almost no residue at all on your fingers when you touch it.
What’s an example of a stickier dough?
Most dinner rolls work better with a slightly stickier dough than what I showed above, for example these crescent rolls. The dough should still be quite sticky even after you mix it. You should still be able to work with it easily but it will stick a bit more to your fingers as you do so. I usually oil my fingers so I can work with sticky doughs more easily. Sticky doughs make for light, airy rolls. Since the rolls are close together on the baking sheet, they will help each other rise upward. And the sticky dough helps produce the amazingly light and fluffy texture.
It may take some practice, but as you bake more and more bread, the look and feel of the different kinds of dough will start to become intuitive. Pretty soon you won’t even bother measuring the flour at all.
How does Bread Dough Rise?
There are two main things to understand about how bread doughs rise.
The first is to understand about yeast, which I’ve already talked about. To recap, you need to make sure the yeast is viable, you have enough of it, and nothing is inhibiting it from quickly consuming sugar/starch so it can give off plenty of air.
The second thing (which I’ve alluded to) is that the bread dough needs to be elastic so it can hold all of the air inside.
The easiest way to think about this is like a balloon. As you blow up a balloon, it stretches. As long as the balloon is stretchy enough, it will keep the air inside.
In a similar way, bread dough will stretch and grow with the air from the yeast as long as it has an elastic enough structure to hold the air inside.
Most breads rely on gluten to provide the elasticity for the dough so that it can rise properly. Gluten is a stretchy protein found in many common types of flour. Most white flour from the store is processed from grains of wheat. Wheat is popular for baking because of it’s high gluten content. The gluten in flour develops as the flour is mixed with water and kneaded. As the dough is kneaded, the protein forms a weblike structure, which traps the air inside the bread.
As a side note, there are other ways to achieve elasticity in bread dough (there are gluten free breads, for example). But for the purposes of this discussion I am focusing on bread doughs that are made with gluten.
How Long Should Dough be Kneaded?
As I mentioned in the section above, the purpose of kneading bread is to develop the gluten. And the gluten is what traps the air inside of the bread, making it nice and light.
If the bread dough is not kneaded enough (or if there is not enough gluten structure in the dough), it won’t rise well and may be tough or crumbly.
Back to my balloon analogy. If the dough is not worked enough to develop the gluten it will be like a leaky balloon that pops when the air tries to stretch it. And consequently the bread will not rise well because the air is actually escaping.
Using a high powered stand mixer to knead the dough is much more efficient than kneading it by hand. I use a Bosch mixer (aff. link) to make most of my yeast doughs following my quick rise bread method (found below). I let the mixer knead the dough for about 6 minutes after I’ve added all of the flour that is needed. Always use the guidelines in the recipe and the look and feel that I describe below because some dough may require more or less time.
What will the dough look like when it has been kneaded enough?
The dough will start out looking shaggy. And then as it is kneaded it becomes smooth and elastic.
Dough that has enough flour and has been kneaded properly will hold its shape when rolled into a ball.
You can use the window pane test to check if the dough has enough elasticity
Performing the window pane test will tell you if the bread has been kneaded sufficiently. Here’s what to do.
Pull off a golf-ball-sized piece of dough and stretch it into a thin sheet between your fingers. If the gluten is well-developed, the dough will stretch thin so you can see through it. If the dough breaks quickly instead of stretching, then you will know that it needs more kneading time to develop the gluten.
Is kneading the only way to develop gluten?
No.
I already mentioned slow rise or no-knead bread recipes (like this rustic asiago bread). These types of bread actually allow the gluten to develop on its own over longer rising periods. To be honest, I can’t quite wrap my mind around how it works. Only that it does work and it’s super cool. As I said before, yeast is pretty amazing.
Is there any harm in kneading dough too much?
It’s really difficult to over knead bread dough by hand (because your arms get really tired), but over kneading with a mixer can be a problem.
So while I’m always looking for a chance to put my feet up for a few minutes, I don’t recommend getting too comfortable and falling asleep while the mixer is kneading the dough.
When dough is over kneaded, the gluten is developed too much and actually becomes tough and hard. As you imagine that toughness also results in lack of elasticity resulting in the same problem as not kneading enough.
You’ll know if the bread has been over kneaded if after baking it the crust is hard and the insides are dry and crumbly.
Luckily for all of us, the range in which bread dough is properly kneaded is actually quite big. So don’t worry too much about over kneading. Always follow the recipe, but if there’s no kneading amount listed then you can stick with my 6 minute rule for stand mixers which works great for most yeast breads.
How do I know if bread has risen enough? or too much?
Loaves that have not risen enough are sometimes called under proofed and over proofed if they’ve risen too much. Under proofing and over proofing are both detrimental in breadmaking. Under proofed loaves are hard and tough and could be used for nice doorstops. Over proofed loaves will deflate after being baked and do not have a good structure.
I let most bread doughs rise until they are double in size before baking. If you are wondering what doubled in size looks like then just imagine two of the unrisen bread loaves stacked on top of each other.
When bread has reached that height, then you know it has risen to double in the pans.
One more thing to be aware of. Not all bread pans are the same size. Always use the size of bread pans called for in the recipe. If you over fill or under fill the bread pan (different from it’s dough capacity), it may actually be under or over proofed when the pan is full.
I follow the same method in all my quick rise breads because it is fast and consistent. And the awesome thing is that you only need one rising time.
I want to share the method with you so that you can adapt this method to other bread recipes that you try as you work to become a breadmaking expert.
My Quick Rise Bread Method
Quick disclaimer: it doesn’t work for all breads. Super sweet or rich breads or rolls for example usually do better with two rises. But you can use it for most regular bread recipes.
First heat the water until it is hot (110-130 degrees).
Then add all of the ingredients to a heavy duty mixer (I use a Bosch) except the flour and yeast.
Place half of the flour that the recipe calls for on top of the water. Then the yeast on the very top of the flour (make sure you are using instant yeast).
Turn on the mixer and mix, adding flour as needed. Stop adding flour when the dough reaches the consistency that is appropriate for the type of dough (see previous section for more info).
Let the mixer knead the bread for 6 minutes to develop the gluten once all the flour is added.
Form the loaves directly (or whatever shapes you need), then let them rise to double before baking.
What are some examples of breads that follow this quick rise method?
Sandwich Breads
Rolls/Subs
Other Breads
Can I make bread without a mixer?
Yes. This is how our moms and grandmas have made bread for centuries. And it’s still works!
You should be able to easily adapt the bread recipes on this blog and make them without a mixer. Here’s a few tips to help you.
What should I change about the recipe when I make it by hand?
First plan for more time for bread made by hand. My quick rise bread method relies on a mixer so even though you will use the same ingredients, you will need to change some of the instructions in the recipe.
The water does not need to be as hot and probably shouldn’t be. I don’t want anybody burning any little fingies off by kneading their bread. 🙂 Stick with around 100 and 110 degrees, the same temperature you would use to proof yeast.
As I mentioned earlier, a stand mixer is more efficient at kneading the bread than kneading it by hand. So plan on kneading bread dough by hand twice as long as it takes the mixer. But always follow the window pane test to check when the gluten has developed enough.
Plan on letting the dough rise twice. Since even the buffest of you is not as efficient as a powerful stand mixer (sorry), most bread doughs benefit from a second rise to help fully develop the gluten. The first rise should be in a greased bowl after mixing. The second rise will be after forming the loaves (or whatever shape you are making). Make sure to cover the dough during both rises so it doesn’t develop a crusty film on top. The film that develops when the dough is exposed to air keeps the dough from rising properly.
Be careful not to over flour the dough. One of the benefits to making bread with a mixer is that it’s easier to add the correct amount of flour. It’s easier to over flour the dough without a mixer since it will still be sticky even when it has enough flour. Oiling your hands can help and just keep in mind that as you knead the dough will become easier to knead as it becomes more elastic.
Why Isn’t my Bread Rising? {Some troubleshooting tips}
This is probably the most common bread fail. And I could safely say every single bread maker has faced it at least once (and most of us dozens of times).
I hope if you are having trouble with your bread rising, these questions (all recapped from the sections above) will help you determine what may have gone wrong.
- Is the yeast expired? Yeast that is expired is usually ineffective or less effective at rising bread.
- If you used active dry yeast, did you proof the yeast first? Unlike instant yeast, active dry yeast must be proofed before using.
- Was your water temperature too hot? If your water is too hot, it will kill the yeast.
- Was your water temperature too cold? Cold water will slow down the yeast.
- Did you add enough flour? Too little flour will not have enough structure to rise properly.
- Did you add too much flour? Too much flour will make the dough stiff and not elastic.
- Is there butter, fat, milk or a lot of sugar in the dough? Rich doughs will rise slower and usually do better with two rises.
- Is your kitchen too cold? Yeast rises better in a warm environment.
- Did you knead the dough enough to develop the gluten? The gluten structure is important for keeping the air inside the bread as it rises.
- If you’re using a mixer did you knead the dough too much so that it is stiff? Dough that is too stiff will not rise properly.
- Did you forget to cover the dough? This will cause a skin to develop on top which keeps it from rising properly.
Hopefully as you ask yourselves those questions, you’ll find something (or more than one thing) that went wrong that you can change for next time.
It takes practice to figure it all out. But you can do this, my friends.
In conclusion…
Okay, we’re finally coming to the end of this very long post. I hope it’s been helpful to you.
Breadmaking can be hard and frustrating. Even those of us who have been doing it for years still have a batch once and a while that just flops.
Please know that I’m here to help, give advice, and cheer you on. And if nothing else works I’ve got big fat chocolate chip cookies to share (or at least the recipe).
You can do this.
I’d love to answer any questions you have in the comment section. And please chime in with any of your own tips and tricks about yeast too. I’d love to learn from your experience.
Happy breadmaking, my friends!
Thanks for all that information Heather, very useful, already saved on my notes…
I have an issue that tried to find the answer but no success … I hope you can help me … my first and second rise are perfect but the moment I place the pan in the oven to bake the dough goes down to the top edge of the pan …
please advice
thanks in advance
Hi, found your post looking for information to help my niece , a beginner bread maker, understand more about yeast. Your information is terrific! She attempted a Greek Easter bread(regular yeast and 3 rises) using instant yeast…..the end result was very low to no rise bricks…… in reading your post I would say to eliminate proofing the yeast and letting it rise once in the bowl and once in the pan….would you agree? Thanks for the help! Also ..this sentence in your post “ I can quite wrap my mind around how it works. “ I think you may need to say “can’t” to make the sentence agree with your thought. Thanks again for the great explanations ! Hoping it gives my niece the confidence to pursue bread making!
Thanks Susan! I edited the post with your help and I appreciate it. And as for your question, it’s hard to say exactly what could have gone wrong. Technically speaking you can use three rises with instant yeast and be just fine. But yes you can get away without the proofing step if you are using instant yeast. I would suggest she looks through the troubleshooting tips at the end of the post to see if there may have been another issue with the dough and then give it another try. Sometimes it just takes practice to get it all working right. Good luck! And thanks for your kind words 🙂
I have an old cinnamon roll recipe that calls for 1oz of yeast. Can I substitute quick rise yeast, and still get the same finished product?
Hi Courtney—yes you can substitute quick rise yeast in your recipe and get the same results. I’m not an expert on exactly how to do the swap in this particular case but I’ll give you my best guess. I’m guessing the 1oz yeast referred to cake yeast or fresh yeast, which I believe comes in 2oz cakes. After doing a quick web search it looks like a third of a cake is equivalent to a package of yeast or 2 1/4 teaspoons. So I would probably start with about 1 tablespoon (or maybe just slightly more) quick rise yeast as a starting point. Hope that helps! Good luck.
Helo thanks for sharing this information. My question is should one use top heat or bottom heat to bale? And can you give tips oh how someone can know what pastry to bake with top heat and what pastry to bake with bottom heat. Thank you so much. And it’s really hard to get to use my oven thermometer for my gas oven. Any help?
I don’t have a really good answer to your question. I have used both gas and electric ovens with this recipe and they both work fine. I have not had experience with ovens where you can switch top heat versus bottom heat and how those work. And sorry I’m not an expert in oven thermometers either.
I bake bread every week but have moved to Mile High Denver and now they don’t rise while in the oven! Any hints as to how to manage this issue? I have taken two classes here dealing with high altitude bread baking, but my bread still doesn’t rise in the oven.
Hi Monica, honestly you probably more abt high elevation baking then me since I’ve never taken classes or specifically researched that until now. We do live at 4500 ft elevation though, which is high (although not as high as Mile High Denver). And I did look into it and it looks like according to Google, yeast rises quicker at higher elevations because of lower air pressure. Based on this and what you said abt your bread not rising in the oven, I’m guessing that maybe your bread is rising too much before you put it in the oven. That would be the case especially if it is collapsing in the oven. So if it was me I would be to try putting the bread in the oven earlier than you normally would and see if that helps. You could also try using less yeast. Good luck!
Thanks Heather, that was helpful, makes sense😊
I am wondering if a food processor is ok to mix dough in? I have seen a couple of recipes using the processor but would like your opinion.
Jan
Jan, I personally have never used a food processor to make bread dough. I would be worried about burning out the motor because of how dense bread dough is. And since they aren’t really designed for breadmaking, I don’t know that they would be efficient at kneading it in a way that would actually develop the gluten. Those are my thoughts. Hope that’s helpful.