(opens a modal)
Here are some helpful solutions for the common causes:
While fat added to yeast dough helps produce a loaf that has a moister crumb and keeps fresher longer, fat added to flour before the liquid called for in the recipe will coat the protein in the flour and prevent the gluten from forming. However, if small amounts of fat (a little vegetable oil or melted butter) are added after mixing the dough and just before kneading, fats increase the gas-holding ability of yeast dough and the volume of the bread will increase. Learn more about Fats in Baking.
Excess salt keeps yeast from growing and the dough will not rise as well. Reduce the amount of salt or find another similar recipe prepared with less salt.
Many factors influence the amount of time the first rise will take. It depends on the type of yeast used, the temperature of the dough, the temperature of the environment the dough is kept in for rising and a number of other conditions. The dough should be allowed to rise until it has doubled in size. The dough will also appear swollen and puffy and will usually have a few blisters on top. You can test the dough to be sure it has risen enough by the "poke test" – lightly pressing two fingers about 1/2-inch into the center. If the indentation remains, the dough has risen sufficiently.
An oven that is too hot can bake bread so fast that there is no time for "oven spring" to occur before the dough is set. Follow recipe directions for the correct baking temperature. To insure the correct temperature each time you bake, always use an oven thermometer. Adjust oven dial up or down to correct the oven temperature.
Once the yeast dough is shaped, the second rising period is much shorter than the first (20 to 60 minutes). Make sure the shaped bread doesn't rise too long before baking – it should only double in size. If it rises too much, the dough will collapse on itself during baking and the bread will have a dense, coarse or dry texture.
URL
Yes! Sign me up to receive emails from PepsiCo Tasty Rewards, PepsiCo and its brands so I never miss out on exciting updates, offers or sweepstakes
Are you a health professional?
If so, sign up for the Quaker Oats Center of Excellence newsletter. Subscribe