Yeast grows in the bread dough, eating the sugars, and producing (among other things) carbon dioxide waste. Since the carbon dioxide is a gas, it gets trapped in the dough, forming pockets of gas -- the holes in bread.
Depending upon the type of bread one is making, you may punch down the dough -- net effect is you end up with smaller pockets of gas, this is typical of sandwich breads. If you do not, you will end up with larger pockets -- typical of "French bread".
Cooler temperatures will require a longer time to get the bread to rise.
You can read more in many books on bread
What is in yeast to cause it to rise
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Yeast makes bread rise.
Yeast makes the crust rise.
Absolutely not. However, you may replace the yeast if you modify the way you prepare the recipe. Rapid rise yeast does not require as much rising and kneading as does traditional yeast. In fact, rapid rise yeast eliminates the need for the "first rise" that traditional yeast calls for. Therefore, if you replace rapid rise yeast with traditional yeast, you will have to let your dough rise, punch it down, and then form your bread (or whatever) and let it rise again before baking. Also, the proportions of yeast are different. Multiply the amount of rapid rise yeast by 1.25 for the equivalent of traditional yeast.
quick rise or rapid rise yeast works it makes the bread rise faster
The yeast cells in bread dough ferment sugars and produce gas (carbon dioxide). This makes the dough rise.
Baking yeast makes food rise and gives it a fluffy taste and feel to your food.
It's the yeast fermenting and respiring which produces carbon dioxide, causing the bread to rise
It help it rise they use yeast to make bread rise
yes yeast cells makes bread rise :)
only if the yeast is not fresh.....