For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Homemade bread shouldn’t be dense. You can make light airy loaves that are every bit as good as the bread from the local bakery. The secret is in using quality ingredients and getting your bread to rise properly. In this article, we’ll examine the factors that make your bread rise.

There are five important factors that make the difference between light, airy bread and a dense flop. None is difficult to manage—in fact, yeast is quite forgiving—but you’ll be a better bread baker if you understand these factors.

Yeast is a living organism. As with any other living organism, it needs an acceptable environment in which to grow and multiply. As the yeast grows, it produces carbon dioxide gas that lifts the dough and creates an airy structure.

There are five factors that affect how fast yeast will grow.

Factor 1: Temperature

Yeast is extremely sensitive to temperature. Ten degrees difference in the temperature of the dough profoundly affects the growth rate of yeast.

The temperature where yeast grows best is around 78 degrees. The temperature of the dough is the result of the temperature of the water that you use, the flour temperature, the temperature in your kitchen, and how long you mix the dough in your mixer. (The mixing of the dough creates friction which can raise the dough temperature.) Water that is 105 to 115 degrees mixed with cooler flour is intended to create a dough temperature close to 78 degrees. In a bread machine, we use cooler water because of the warm, closed environment of the bread machine.

If you want to be a great bread baker, use a thermometer. Carefully measure the water temperature. In all of our recipe and mix development work, we measure water temperature to one degree accuracy. You will also want to use your thermometer to check the temperature of the dough and the temperature of the baked loaf to assure that it is baked properly.

Factor 2: Time

The longer the yeast is allowed to work, the more gas is created. In the right environment, yeast doubles and doubles again.

Bread is ready for the oven when it has doubled in volume, become soft, and is full of gas--not when the timer goes off. In a cooler kitchen, that might take a while.

With a bread machine, the bread begins to bake when the timer goes off whether it has risen or not. Since we can’t manipulate time when using a bread machine, we control yeast growth with other factors so that has risen optimally when the bread begins to bake.

Factor 3: Quantity of Yeast

The quantity of yeast in the recipe makes a difference. Usually, a baker controls the rise with other factors and does not change the quantity of yeast. However, in a very cool environment you may want to increase the yeast slightly and in a very warm environment, reduce the yeast.

Factor 4: Quantity of Water

Dough must be soft and flexible in order to rise properly--a factor of how much water is in the dough. If the dough is stiff, it is difficult for the expanding gases to lift the dough and create volume. After your dough is kneaded, it should be soft and nearly sticky. As a general rule when mixing bread, error on the side of too much water.

A softer dough will rise much more quickly than a stiff dough and so in your bread machine, a stiff dough will not rise properly before the baking begins. One of the easiest adjustments that you can make to a bread machine recipe or mix that doesn’t perform quite right is adjust the water by a tablespoon.

Factor 5: Salt

Salt kills yeast and a too salty dough will impede yeast growth. One-half teaspoon of salt in a recipe makes quite a difference.

Always measure salt carefully. If you want to speed up the rise, reduce the salt by 1/2 teaspoon. Add a similar amount to slow the rise.

Why do we care how fast the bread rises? In a bread machine, it is critical. On the counter, within reasonable bounds, it probably doesn’t make a difference. In fact, the flavors trapped in bread dough improve with age. A long, slow age creates terrific bread. Still, you are a more competent baker if you understand what is going on inside that ball of dough.

About Author:
Dennis Weaver is a baker, a recipe designer, and a writer. He has written many baking guides and “How to Bake,” a comprehensive baking and reference e-book--available free at The Prepared Pantry, http://www.preparedpantry.com, which sells baking supplies and mixes and has a free online baking library.

Article Source: http://www.BharatBhasha.com
Article Url: http://www.bharatbhasha.com/food-and-drink.php/55279

Web recipes-on-the-net.com

A Delightful Lemon Tainted Bread by Joseph Parish
Authentic Kolaches Recipe - Old World Czech Pastries With 3 Delicious Fillings Recipes by Billy Bristol
Baking Bread and Your Freezer by Dennis R Weaver
Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread) by Allen Wheeler
Baking Homemade Bread - Not As Hard As it Sounds by Linda Pogue
Bread Baking 101 by Marcy Gaston
Bread Baking Made Easy by Beth Scott
Dough Now or Later by Cristie Will
Egg Bread Recipe by Sandy Y.
Emergency Bread - Can You Bake Bread Without an Oven? by Dennis R Weaver
Five Tips For Baking Bread That Has a Great Crust by Sally Gee
Food Processor French Bread With Italian Herbs by Harriet Hodgson
German Rye Bread With German Bread Dip by K Hupp
Getting Your Bread To Rise For Light Airy Loaves by Dennis Weaver
Home-Made Crescent Rolls by Linda Carol Wilson
Hot Cross Buns Recipe by Sandy Y.
How To Bake Multi Grain Bread by Dennis Weaver
How to Braid Bread by Sandy Y.
How to Make a Basic Bread Dough That Has Many Options by Linda Carol Wilson
How to Make Homemade Soft Pretzels by Shelly Hill
How to Make Kaiser Rolls by Dennis R Weaver
How to Make Your Own Homemade Bread by Shelly Hill
How Yeast Works by Dennis Weaver
Johnny Cakes by Anthony Benjamin
Keep Bread Fresh Naturally by Mark Gold
Knotty Garlic Bread Stuffed or Knot by Cristie Will
Make the Switch to Whole Wheat by Hillary Marshak
My Name is Bread - French Bread by Rachael Rizzo
No Knead Baking on the Rise by Denyce Rusch
Old Fashion Recipe For Amazin' Raisin Bread Like Grandma Used to Make by Linda Carol Wilson
Old-Fashion Homemade Bread Batter For White, Whole-Wheat, Rye and Herb Breads by Linda Carol Wilson
Purim for Beginners - Chocolate Mint Challah for Purim by Barbara Morgan
Russian Black Bread Recipe by Sandy Y.
Saving Money on Bagels by Joseph Devine
Secrets of Great Breads by Dennis R Weaver
Soft Pretzels Recipe by Sandy Y.
Solving the 7 Most Common Whole Wheat Bread Baking Mistakes by Beth Scott
Some Facts On Bread by Kadence Buchanan
The Secret to Russian Potato Bread by Joseph Parish
What is Gluten and Why Does It Matter? by Dennis R Weaver
What is Strong Flour? by Maria Navas
Yeast Bread Recipe Like Grandma Used to Make by Jessica Gerald

< Back to Bread Recipes