Success with Yeast Rising Breads - Breads from Anna

Success with Yeast Rising Breads

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If you are baking one of our mixes that requires yeast, here are some tips to help you bake successfully:

  • When preparing the yeast mixture, make sure the temperature of the water is between 105-115 (if the water is too hot it will kill the yeast, not warm enough will prevent it from activating). After approximately 10 minutes, the yeast should become foamy before you add it to the bread mix.

  • Make sure the dough is beaten vigorously either with a bread machine or a counter top stand mixer, such as a Kitchen Aid.  Beating the dough will help to improve the rise and texture of the bread.

  • If it is challenging for you to find a non-drafty area of your kitchen to let the dough rise, try this tip: put one cup of water in the microwave for one minute, take the water out and put your loaf pan of dough in the center of the microwave. Allowing the bread dough to rise in the very slightly warm, moist microwave. Do not put the bread in a warm oven to rise, it will rise too quickly then collapse. Do not put the bread dough in the oven until it has doubled in bulk.