Pan de sal is a kind of bread, meaning that the yeast causes it to rise like it causes any bread to rise. Namely, yeast causes fermentation, and in breads, this interaction with the monosaccharides found in the dough creates carbon dioxide bubbles that cause the bread to rise.
Your bread dough will rise then fall on the second rise if you allow it to sit too long. When left to rise too long, the yeast will consume all of the available sugar in the dough, resulting in fallen bread dough.
Most bread rises in 1-2 hours, But if left in the fridge to rise then your dough will do fine. if left out of the fridge then the dough will rise way too much out of the pan and make a mess of sticky dough. stick it in the fridge to rise overnight.
There are a lot of variables in bread making. An hour is probably an average. You can speed the time by putting the dough in a very low temp oven, or setting the pan it is in over a pot of lightly steaming water. Use a wire rack across the top of the water pan. A single batch of dough can be forced to rise in 20 to 30 minutes. Generally, the faster the dough rises the coarser the end product is going to be.
White sandwich bread obtains its familiar loaf shape from the rectangular loaf pan in which it is cooked. Also, the baker folds and forms the dough to fit properly into the pan without obvious seams, then the yeast causes the dough to rise, forming the familiar swollen top.
It could be a few reasons. room temp not warm enough, not enough yeast in batch, yeast was old. Try sitting it closer to stove with a pot of water steaming to raise the humidity in the room. Make sure there are no drafts as this can prevent it from rising. I've also used the oven @ the lowest temp possible with a pan of water in it as well to use like a proofing oven to get it to rise. If this fail start again from scratch with new yeast. Also never store your yeast in cabinet or on shelf, store it in the freezer. And pay attention to expiration dates they hold true with yeast.
A crumpet is made from a yeast batter that is poured onto a hot pan. The batter is usually within a metal ring to stop them spreading. Try the related links for recipes.
When you put a flask over the candle in a pan of water, the water in the pan starts to slowly rise inside the flask, and as the water slowly starts to rise, the candle slowly burns out.
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The cubes will displace the water in the pan, causing the water level to rise by an amount equal to the volume of the cubes. The amount of the rise of the water level will depend on the dimensions of the pan.
A chiffon cake might not rise properly if baked in a regular pan instead of in a tube pan. The tube pan (angel food) allows the cake to bake from the center as well as from the sides. A make-shift tube pan can be created by placing an oven-proof glass in the center of a regular pan. However the regular pan needs to be 3" - 4" deep to contain the volume of the chiffon cake as it rises.
You could - but A) would the handle of the pan be able to take the heat of the oven? B) if the cake is going to rise, will the side of the pan be tall enough to contain the mixture?
Popovers normally use milk, flour, sugar, baking soda to help rise the cake, as well as eggs, butter, and a bit of salt. The popover pan itself is not an ingredient - it is a pan that helps form the popover into the right shape.