(opens a modal)
Here are some helpful solutions for the common causes:
If liquid temperature is too hot (above 135°F) it can kill the yeast. If it is too cold (below 105°F), the yeast will not become activated. The liquid should feel as warm as bath water, not hot, on your hand. To insure the temperature is not too hot or too cold, use an instant-read or candy thermometer to check the temperature.
The best temperature for bread dough to rise is 80°F to 85°F. If your kitchen is cool, place the bowl containing the dough on the top rack of an unheated oven and place a pan filled with hot water on the rack beneath it.
While sugar and other sweeteners provide "food" for yeast, too much sugar can damage yeast, drawing liquid from the yeast and hampering its growth. Too much sugar also slows down gluten development. Add extra yeast to the recipe or find a similar recipe with less sugar. Sweet yeast doughs will take longer to rise.
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.
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