Baking & Pastry > Basic Baking Principles > Ingredients & Their Functions > Leavening Agents (Yeast, Baking Powder, Baking Soda)

Basic Bread: Understanding Yeast Activation

Learn how yeast works in this simple bread recipe. This recipe is designed to demonstrate the effect of a biological leavening agent.

Prep Time
30 minutes + 1.5-2 hours rising time
Cook Time
30-35 minutes
Servings
1 loaf
Ingredients
  • 2 1/4 teaspoons Active dry yeast
  • 1 1/4 cups Warm water
  • 1 tablespoon Sugar
  • 1 1/2 teaspoons Salt
  • 2 tablespoons Vegetable oil
  • 3 1/2 - 4 cups All-purpose flour

Activating the Yeast

In a large bowl, dissolve the yeast and sugar in warm water. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use. If the yeast doesn't foam, it may be old or the water was too hot or too cold.

Mixing the Dough

Add the salt and oil to the yeast mixture. Gradually add the flour, 1 cup at a time, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until smooth and elastic. Add more flour as needed to prevent the dough from sticking.

First Rise

Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is when the yeast consumes sugars and produces carbon dioxide, causing the dough to rise.

Shaping and Second Rise

Punch down the dough to release the air. Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan. Cover the pan with plastic wrap or a clean kitchen towel and let it rise for another 30-60 minutes, or until it has nearly doubled in size.

Baking and Cooling

Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

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FAQ

  • Why does the water temperature matter?

    Yeast thrives in warm temperatures (105-115°F / 40-46°C). Too hot and it will kill the yeast; too cold and it won't activate properly.
  • Can I use bread flour instead of all-purpose flour?

    Yes, bread flour will result in a slightly chewier bread due to its higher gluten content.
  • What if my bread doesn't rise?

    Possible reasons include using old or inactive yeast, water that was too hot or too cold, or a room that was too cold for rising. Make sure to check the yeast's expiration date and use a thermometer to ensure the correct water temperature.