bread didn't rise enough, help, people that bake with yeast?

If you have used dried yeast, it can come out dense, try fresh yeast. If you are in the UK, go to your local Tesco that bakes bread on the site and ask for some yeast. They will happily give you some. There is usually enough for several bakes. Freeze what you don't use. When you want to use it again and it is frozen, pop it into the fridge for 2 hours and carry on from there.

Another thing, did you prove it twice? Make your dough, kneeding it for a good 10 mins and set aside on the worktop in a bowl with a clean t-towel over the top until at least double in size.

Then knock it back and kneed it again for a couple of mins, then shape it into your chosen loaf. Put it on or in greased and floured tins/baking tray and cover with T-towel and again until double in size.

For a crusty top, dissolve 2 teaspoons of salt in very hot water and brush over bread. Flour sprinkled across the top goes well here and bake in a preheated oven 200c/gas6 for 35 -40 mins. Bread baked in loaf tins take this amount of time. A loaf on a flat baking tray will take less so don't burn it.

Sweet breads with eggs in tend to be heavier than plain loaves. Don't compare it with shop bought bread because they use an entirely different method, Homemade bread is more dense, but has a better texture, taste and more filling to eat.

Like anything, it is practise, so try again. Yeast is very forgiving to work with, just don't use too hot water, you'll kill it.

You have to knead the dough for 8-10 minutes in order for it to be light. Test the water by putting your baby finger in it. If it feels nice and warm, it's good. Try not to add flour when kneading, just sprinkle some on your work area. You should be fine next time. Make sure the dough rises in a warm room. Yeast loves being warm.

The water added to the yeast should be blood warm or like a soothing bath. Stick your finger in it if it's body temp it should be good, too hot and you kill the yeast. I doubt you added too much flour while kneading. You want to develop the gluten in the dough this is why we knead it. It will become very elastic and smooth like a baby's bottom after kneading properly. Maybe you didn't let the dough rest in a warm place after? Don't give up, you'll get it.

Most people kill the yeast (I did this too LOL) so use an instant read thermometer to check the temp.

Let rise in a cozy kitchen. Figure 75 to 80 degrees. Do not place on top of a heated oven. You can heat the oven for 5 minutes at the lowest temperature given for your range. Pop the dough into the oven and let rise.

Knead bread by mixer 8 to 10 minutes. A bit longer, figure 15 minutes, by hand.

The dough should be soft, almost sticky, when making a sweet yeast dough.

next time add another 1/4 teaspoon yeast. don't stretch it out so much, and let it raise longer. Possibility your water was too hot.

get a bread maker.. Let it do the mixing for you, then all you have to do is pull it out, shape it and let it rise. If it says let it rise an hour and you don't think it looks big enough, let it raise another hour or till it reaches the volumn you want it to be.

kneading should only be about 5 minutes long enough to get the air bubbles out of it.

When we make bread the cookbook says to have ur water about 120 degrees. In other words till you can't stand to put ur hand under it.

For kneading add enough flour to keep it sticking to the table and to ur hands.The more u knead the better.Consistency fluffy and not sticky

Check the water temp with your finger it should feel just slightly warmer than body temperature. And when you are kneading the dough try the window test (take a bit of dough and slow stretch it, if you can see through it without forming wholes then it is perfect.) I hope this helped.

your liquid must be 110 to 120 you must get a candy Thermador to get it right.don't get in a hurry it will rise on its own time. it depends on the temp of room, and all the things you use.you must knead it 20 minutes hard without stopping or, until it starts to spring back. there is no consistency to bread making, you just can not get everything the same every time.

Did you ever tried Yeast Infection No More technique? Go to in this website : http://www.yeastgogo.com/ . It may probably support anybody!

buy a loaf of bread next time