Question: What is the best way to make bread rise?

November 23, 2010
I am a somewhat successful bread baker ... where "somewhat" actually means I turned out MAYBE three loaves in the last year, the rest I could put in my backyard as additional garden boulders. Knowing that the unsuccessful tries were due to inadequate rising, what do I do? What is that ideal "warm place" to let the dough rise? If I keep going the way I am, I will be able to pave my driveway with this stuff. Help is appreciated. ./k


Curt's picture

First comes the yeast. Dead yeast doesn't work. Quick rise yeast is inconsistent. Yeast is alive and has a date on it. Use 110 degree warm water (hot tap water) to dissolve and activate your yeast in. Let it sit there for a while to get it going then add the yeast/water to your dough with the balance of the water according to the recipe. DO NOT OVER KNEAD. Be gentle with the dough as you knead it. A good warm place is on your stove top while the oven is of your refrigerator. Hope this helps!!

Ashley E's picture

My mother-in-law always puts her rising dough in the oven. I guess its more consistant of a temp. than leaving it out.

HGourmet_Foodie's picture

If you have a gas oven, set the temp to 200 degrees F, and wait until you hear the burner come on. Then close the door for 1 minute. Turn off the oven and put the covered dough inside. Remove before you preheat the oven to baking temperatures. If you have an electric oven, heat for about 1 minute 15 seconds. Place covered dough inside to rise. Remove before preheating the oven.

debbie's picture

Yeast can be successfully stored in the refrigerator or freezer. You might want to check your yeast before beginning to make bread since it is a living organism. Add 1/2 tsp. of sugar to the water that yeast is softened in. Within a few minutes active yeast should start to form bubbles. I sometimes do this to "jump-start" yeast while I am getting other ingredients ready. Make sure your liquids are not too hot which will kill yeast, or too cold which will slow down the raising process. The ideal temperature when the yeast is added directly to water is 100-110 degrees; or 120-130 if added to dry ingredients. I have often allowed dough to raise in the oven as suggested by HGourmet Foodie or near a register or in the microwave (heat 1 cup water in microwave, then put in your bowl of dough. The heat from the hot water will usually be adequate to finish raising the dough.) I once made a batch and realized too late that my liquid was too hot. The bread never raised, but I rolled it out thin, sprinkled with a variety of salts and seasonings and made "crackers". We enjoyed them as much as we would have the bread.

Aneeqa's picture

Dissolve sugar in warm water before adding yeast. Let it sit for about 10 minutes until it's frothy.

Store yeast according to directions, opened jar should be regrigerated.

When waiting for bread to rise, turn on oven for a minute and turn off. Place bowl of dough in oven, covered with a moist towel.

Don't add salt directly to yeast. If the recipe requires salt, mix it in with flour.