Yeast breads rise because of dried or fresh yeast. The yeast feeds on a little sugar and flour and makes tiny bubbles in the dough. Kneading builds structure, and a rise or two gives the bread its light texture and good flavor.

These loaves differ from Quick Breads, which need no rising time. They also differ from Sourdough, which relies on a wild starter instead of packaged yeast. Rolls & Buns use similar dough, but they are shaped small and baked quickly.

Questions folks ask

How do I know if my yeast is still good?

Stir it into warm water with a pinch of sugar. If it gets foamy in about ten minutes, it is ready to use.

How long should bread dough rise?

It depends on the room, but often one to two hours. Go by the look of the dough, which should be puffy and about double.

Can I use instant yeast instead of active dry?

Yes, in most recipes. You can mix instant yeast right into the flour without proofing it first.

Kitchen tips

Use warm water, not hot. Hot water can kill the yeast.
Knead until the dough is smooth and springs back when poked.
Cover the bowl with a damp towel so the dough does not dry out.
A second rise in the pan gives a taller, softer loaf.
Brush the top with butter after baking for a soft crust.