Depends on the bread, the yeast and other ingredients, but the basic ratio is 1.5 tablespoon of dry active yeast

a sprinkle of sugar

2 cups of liquid (water or milk)

1 tablespoon of salt

6 cups flour Makes 2 loaves of bread.

The most reliable method of shortening the time of baking yeast bread would be to shape the bread in several small loaves or buns rather than baking it in a single large loaf. It is also possible to increase the baking temperature, but that runs the risk of scorching the crust, or producing an undesirably hard, dry bread. It is also possible to bake yeast bread in the microwave, but that is tricky and requires quite a bit of skill.

No, yeast bread does not cause cancer. However, some individuals have a rare disease that causes them to be unable to digest the wheat that yeast breads are made from.

Hello

It is very complex to explaine, but i can say that citric acid slows co2 generation from yeast.

Why? because citric acid is produced by yeast in CO2 generation, and, if you add it in the dough the yeast can´t go on to complete the process.

Then, here the competiton against Bacterias is more equal than the no citric acid dough, and bacterias are responsable for enzimes generation.

This enzimes are natural dough conditioner and finally, the bread became softer, but you must leave rest the dough more time to increase volume before cooking.

This process is better using sourdough for bread making.

Don´t worry for flavor, and be expected to get more volume in bread, and more "oven spring".

It is the action of the yeast that causes breads to rise. Yeast as it grows produces carbon dioxide this is trapped in the bread dough and causes the dough to rise.

Leavening with yeast is a process based on fermentation, biologically changing the chemistry of the dough or batter as the yeast works. Yeast leavening requires proofing, which allows the yeast time to reproduce and consume carbohydrates in the flour.

Neither baking soda nor baking powder is a yeast, but each is a leavening agent. In addition, baking powder contains cornstarch, which those who observe Passover strictly do not consume.

It is correct to say that baking soda and baking powder both are not yeast as yeast is a living fungus. Yeast however is also a leavening agent.

Baking soda is bicarbonate of soda or sodium bicarbonate and it's chemical compound formula is NaHCO3.

Baking powder is a combination of bicarbonate of soda, corn starch, & usually 2 acids depending on the type of baking powder.

Also those who observe Passover do not eat leavened bread, which is bread made without any leavening agent be it baking powder, baking soda, or yeast. Generally unleavened bread for passover is baked with a dough made of flour, water, & salt. (NO LEAVENING AGENT WHATSOEVER)

only if your good at it

The heat effect on bread is that the heat causes the yeast to rise i believe. yeast also eats sugar and such. The yeast doesn't eat the heat, it just causes it to become active and start to move. Also it causes the dough to become bread and to form a crust and a crunchey outer layer!

A simple beer bread may remain palatable for about three to four days if kept covered at a cool room temperature. Refrigeration will prolong freshness for up to a week, and a well-wrapped frozen loaf can be kept six months or longer.

Good Question

it is punched down because whenmaking bread you wnat it to be warm, flaky and soft. punching the dough meks the air bubbles leave so there are no pockets and the dough will come out soft and chewy not so coarse in texture.

a yeast dough uses yeast and a quick bread uses baking powder or baking soda.

1. turn the dough out on a very lightly floured surface.

2. with the heel of your hands, push down on the edge of the dough nearest you.

3. fold the dough in half toward you and give it a quarter turn.

4. continue pushing, folding, and turning for the time directed in the recipe.

It is true that yeast bread can be baked in a microwave oven. However, the results are not always good.

There are many different types of bread and therefore many different ingredients and recipes. Flour and water would be two ingredients in almost any type of bread, and salt and yeast would also be in the majority of bread recipes.

Not too much. The sugar, however does. If you use to little, the yeast will not activate enough and your dough will not rise; use to much, and your yeast will be over active and your dough will be chewy, flat and too dense.

is makes it brown

nothing except turns it bubbly and kinda purple

it gives you severely bad craps!! Because of the acid involved.

The sugar (maltose and dextrin to be exact) in the bread makes it brown... not the salt. It does however strengthen the gluten bonds in the dough and regulate the yeast so that the dough does not rise to quickly

In yeast breads, salt limits the action of yeast by killing it. If you have too much salt, you might kill the yeast too quickly. The bread might also taste salty.

In quick breads (those that rise with baking soda and/or baking powder), salt is used to add flavor, so too much salt will just make the bread taste more salty.

It allows the yeast to work longer after shaping the bread and results in a better, more even texture in the final product.

I'm any oil known to be used in salad dressing. Olive, canola, sunflower, safflower, vegetable, peanut, or corn oil.

okay well im pretty sure that yeast is pretty nutritional