Provided the ingredients aren't off you can try and experiment by baking it as a flat-bread or bannock. You may get a tasty result.
sorry but no it would harden
It is not recommended to save yeast dough that has already risen, as it may affect the texture and flavor of the final product. It is best to bake the dough after it has risen to ensure the best results. If you need to save the dough, you can shape it and freeze it before the final rise, then thaw and let it rise before baking.
Using a KitchenAid dough hook for kneading bread dough can save time and effort compared to kneading by hand. It helps to develop gluten in the dough, resulting in a better texture and rise of the bread.
In colonial times people saved their breads yeast by putting the bread on the window sill to collect the natural yeast from the air. They also collected or made their yeast from sourdough.
In flat slab you save time formwork of beams.
Yes, you can substitute rapid yeast (also known as instant yeast) for active dry yeast, but the quantities and method of incorporation may differ slightly. Typically, you can use the same amount of rapid yeast as active yeast, but there's no need to proof rapid yeast in water before using it. Instead, you can mix it directly with the dry ingredients, which can save time in the baking process.
most likely a corrupted save man
Depending on what the emergency is, no it probably will not save a life.
Baking powder is used in baking quick breads, which do not require the rising time as yeast. Examples of quick breads are banana bread and biscuits. You could try it but the bread produced would most likely be more like a brick.
Punch it down, knead it a little bit and allow to raise again.
You don't. It is impossible to save an extinct animal. When something is extinct it is gone forever.
Using the dough hook attachment on a KitchenAid mixer for kneading bread dough helps to save time and effort compared to kneading by hand. It also ensures a more consistent and thorough kneading process, resulting in better gluten development and a lighter, more uniform bread texture.