Tessa Arias
B eginner’s Quick Guide to
bread
The easy secrets to making perfect yeast breads from scratch!
Tessa Arias design by haley wehner
Yeast 101
Yeast is a living organism in the same family as mushrooms. When provided with water, food (in the form of sugar), warmth and some time, yeast makes our bread doughs rise by releasing carbon dioxide gas, which creates those tiny holes that make bread so light and airy.
yeast measuring conversion
1 packet of yeast = 2 1/4 teaspoons = .25 ounces = 7 grams
active dry yeast
vs instant yeast
Active dry yeast is fresh yeast that has been dehydrated into small granules. It requires proofing, also called activating, to work in a recipe.
Instant yeast, also called rapid rise, quick rise, or fast rise, is very similar to active dry yeast only the small granules are made more porous and don’t require proofing. This means you can add it directly into the recipe with the other ingredients. Active dry and instant yeasts can be substituted for one another at a 1:1 ratio. Active dry yeast must be proofed and may take longer to rise, about 15 to 20 minutes more than instant yeast. Active dry and instant yeast may not be interchangeable when using a bread machine since they use higher temperatures to raise dough. When baking in the bread machine and substituting instant yeast for active dry, reduce the amount of instant yeast by 25%.
how to
proof
Do not skip this step if using active dry yeast. Pour the lukewarm liquid called for in the recipe into your bowl (no hotter than 115°F) and sprinkle the yeast on top. Add any sugar or sweetener in the recipe. Let sit for 5 to 10 minutes, or until foamy.
how to
One of the most common questions I get asked is how to make a bread recipe ahead of time. Almost any dough or bread can be made ahead of time and you actually have a few different options.
Refrigerating
If your yeast doesn’t proof, here are some of the most common causes: (1) Your yeast is too old, and is dead/inactive (see below for testing freshness). (2) Your water is not warm enough, (3) Your water is too hot and killed the yeast. The water should be approximately the temperature of baby bath water, (4) Too much salt. Sometimes too much salt or salt too early in the process can dehydrate and starve the yeast of water. Reduce the amount or add it in after the yeast has already activated.
All doughs can be refrigerated for up to 48 hours, which slows the activity of the yeast. Option 1: Cover and refrigerate the dough after kneading, leaving room for the dough to rise even in the colder environment. An overnight refrigeration is the first rise, so once you’re ready to proceed with the recipe remove the dough from the fridge, punch it down, and allow it to rest and warm to room temperature before shaping, about 30 minutes. The final rise may be longer than directed by the recipe because the dough is still cool.
how to test freshness
Most bread recipes wholly rely on active yeast to work. Yeast is very perishable when exposed to air and while it should be used by the “best if used by” date (2 years after packaging), it can often go bad before then. To test for freshness, in a liquid measuring cup combine 1 teaspoon of granulated sugar with 1/2 cup of lukewarm water (110 to 120°F). Add in one package, or 2 1/4 teaspoons, of active dry yeast and stir until there are no more yeast granules floating on top of the water. Within five minutes, the yeast should have absorbed enough water to activate. After ten minutes the yeast mixture should be very foamy and have risen to at least the 1-cup measurement, as shown in the above photo. If your yeast did not rise to the 1-cup mark, it should be discarded.
make ahead
Parbaking
Option 2: Refrigerate the dough after it has risen and been shaped. Cover the loaves or rolls tightly with plastic wrap and refrigerate for up to 24 hours. Loosen the plastic wrap and let rise until you can gently press the dough and leave a lasting indentation. Proceed with the recipe as written.
If you want to freeze your bread, bake for half the specified baking time, or until the bread begins to hold its own shape. Remove from the oven, cool completely, then wrap well in plastic wrap and tin foil. Refrigerate overnight or store in the freezer for up to 1 month. Bring to room temperature then bake for the remaining time from the recipe in the oven (label the time and temperature on the bread before storing). Feel free to wrap and freeze bread rolls individually to bake off as many as needed.
recipes Easy No Knead Artisan Bread Yield: 1 loaf This is an incredibly easy yet flavorful and crusty loaf. The first time I made it, Jared actually asked if I could make it on a weekly basis because he loved it so much! It has a small amount of yeast and very long rising period, which helps to develop that incredible flavor. Mix together the dough in just minutes the night or morning before you plan to bake.
ingredients
3 cups (13.5 ounces) all-purpose flour 1/2 teaspoon instant yeast 1 1/2 teaspoons fine salt 1 1/2 cups room temperature water
directions
In a large bowl, combine all the ingredients with a wooden spoon until a wet and sticky dough forms. Cover with plastic wrap and let the dough rest for 12 to 18 hours at room temperature. The dough is ready when it’s puffed, bubbly, the surface is slightly dark, and the dough has a yeasty aroma. If you can’t bake it just yet, cover and store it in the fridge until you’re ready to bake. Place a cast iron Dutch oven in your oven preheat to 450°F. While preheating, place the dough on a wellfloured work surface then flour the dough and your hands. Shape the dough into a tight ball by pinching and tucking pieces of the dough until smooth. Cover loosely with a clean kitchen towel. Once preheated, drop the ball of dough into the hot Dutch oven and cover with a lid. Carefully place the hot pot back into the oven and bake for 30 minutes. Remove the lid and bake for another 15 minutes, or until golden brown. Remove from oven and let cool slightly before serving.
Ultimate Dinner Rolls
Yield: 15 rolls This is the recipe I always recommend for those who may be intimidated by yeast bread baking. It’s practically foolproof and gets rave reviews from everyone who’s made them! These rolls are beautifully golden brown, soft, and fluffy.
ingredients
1/4 cup lukewarm water 1 cup warm milk (100 – 110°F) 2 tablespoons unsalted butter, melted and divided 2 whole eggs, lightly beaten 2 tablespoons granulated sugar 1 1/2 teaspoons fine salt 2 1/4 teaspoons (1 packet) instant yeast 4 1/2 cups (20 ounces) bread flour
directions
Combine the water, milk, 1 tablespoon butter, eggs, sugar, salt and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is big, puffy, and about doubled in size. Spray a 13x9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Brush with the remaining 1 tablespoon of melted butter. Lightly cover the dough with plastic wrap and let the rolls rise for 30 minutes, or until about doubled in size. Preheat the oven to 375°F. Bake the rolls for 15 to 20 minutes, or until golden brown. Serve warm. Store leftovers in a plastic bag for up to 3 days.
bread
The easy secrets to making perfect yeast breads from scratch!
Tessa Arias design by haley wehner
Yeast 101
Yeast is a living organism in the same family as mushrooms. When provided with water, food (in the form of sugar), warmth and some time, yeast makes our bread doughs rise by releasing carbon dioxide gas, which creates those tiny holes that make bread so light and airy.
yeast measuring conversion
1 packet of yeast = 2 1/4 teaspoons = .25 ounces = 7 grams
active dry yeast
vs instant yeast
Active dry yeast is fresh yeast that has been dehydrated into small granules. It requires proofing, also called activating, to work in a recipe.
Instant yeast, also called rapid rise, quick rise, or fast rise, is very similar to active dry yeast only the small granules are made more porous and don’t require proofing. This means you can add it directly into the recipe with the other ingredients. Active dry and instant yeasts can be substituted for one another at a 1:1 ratio. Active dry yeast must be proofed and may take longer to rise, about 15 to 20 minutes more than instant yeast. Active dry and instant yeast may not be interchangeable when using a bread machine since they use higher temperatures to raise dough. When baking in the bread machine and substituting instant yeast for active dry, reduce the amount of instant yeast by 25%.
how to
proof
Do not skip this step if using active dry yeast. Pour the lukewarm liquid called for in the recipe into your bowl (no hotter than 115°F) and sprinkle the yeast on top. Add any sugar or sweetener in the recipe. Let sit for 5 to 10 minutes, or until foamy.
how to
One of the most common questions I get asked is how to make a bread recipe ahead of time. Almost any dough or bread can be made ahead of time and you actually have a few different options.
Refrigerating
If your yeast doesn’t proof, here are some of the most common causes: (1) Your yeast is too old, and is dead/inactive (see below for testing freshness). (2) Your water is not warm enough, (3) Your water is too hot and killed the yeast. The water should be approximately the temperature of baby bath water, (4) Too much salt. Sometimes too much salt or salt too early in the process can dehydrate and starve the yeast of water. Reduce the amount or add it in after the yeast has already activated.
All doughs can be refrigerated for up to 48 hours, which slows the activity of the yeast. Option 1: Cover and refrigerate the dough after kneading, leaving room for the dough to rise even in the colder environment. An overnight refrigeration is the first rise, so once you’re ready to proceed with the recipe remove the dough from the fridge, punch it down, and allow it to rest and warm to room temperature before shaping, about 30 minutes. The final rise may be longer than directed by the recipe because the dough is still cool.
how to test freshness
Most bread recipes wholly rely on active yeast to work. Yeast is very perishable when exposed to air and while it should be used by the “best if used by” date (2 years after packaging), it can often go bad before then. To test for freshness, in a liquid measuring cup combine 1 teaspoon of granulated sugar with 1/2 cup of lukewarm water (110 to 120°F). Add in one package, or 2 1/4 teaspoons, of active dry yeast and stir until there are no more yeast granules floating on top of the water. Within five minutes, the yeast should have absorbed enough water to activate. After ten minutes the yeast mixture should be very foamy and have risen to at least the 1-cup measurement, as shown in the above photo. If your yeast did not rise to the 1-cup mark, it should be discarded.
make ahead
Parbaking
Option 2: Refrigerate the dough after it has risen and been shaped. Cover the loaves or rolls tightly with plastic wrap and refrigerate for up to 24 hours. Loosen the plastic wrap and let rise until you can gently press the dough and leave a lasting indentation. Proceed with the recipe as written.
If you want to freeze your bread, bake for half the specified baking time, or until the bread begins to hold its own shape. Remove from the oven, cool completely, then wrap well in plastic wrap and tin foil. Refrigerate overnight or store in the freezer for up to 1 month. Bring to room temperature then bake for the remaining time from the recipe in the oven (label the time and temperature on the bread before storing). Feel free to wrap and freeze bread rolls individually to bake off as many as needed.
recipes Easy No Knead Artisan Bread Yield: 1 loaf This is an incredibly easy yet flavorful and crusty loaf. The first time I made it, Jared actually asked if I could make it on a weekly basis because he loved it so much! It has a small amount of yeast and very long rising period, which helps to develop that incredible flavor. Mix together the dough in just minutes the night or morning before you plan to bake.
ingredients
3 cups (13.5 ounces) all-purpose flour 1/2 teaspoon instant yeast 1 1/2 teaspoons fine salt 1 1/2 cups room temperature water
directions
In a large bowl, combine all the ingredients with a wooden spoon until a wet and sticky dough forms. Cover with plastic wrap and let the dough rest for 12 to 18 hours at room temperature. The dough is ready when it’s puffed, bubbly, the surface is slightly dark, and the dough has a yeasty aroma. If you can’t bake it just yet, cover and store it in the fridge until you’re ready to bake. Place a cast iron Dutch oven in your oven preheat to 450°F. While preheating, place the dough on a wellfloured work surface then flour the dough and your hands. Shape the dough into a tight ball by pinching and tucking pieces of the dough until smooth. Cover loosely with a clean kitchen towel. Once preheated, drop the ball of dough into the hot Dutch oven and cover with a lid. Carefully place the hot pot back into the oven and bake for 30 minutes. Remove the lid and bake for another 15 minutes, or until golden brown. Remove from oven and let cool slightly before serving.
Ultimate Dinner Rolls
Yield: 15 rolls This is the recipe I always recommend for those who may be intimidated by yeast bread baking. It’s practically foolproof and gets rave reviews from everyone who’s made them! These rolls are beautifully golden brown, soft, and fluffy.
ingredients
1/4 cup lukewarm water 1 cup warm milk (100 – 110°F) 2 tablespoons unsalted butter, melted and divided 2 whole eggs, lightly beaten 2 tablespoons granulated sugar 1 1/2 teaspoons fine salt 2 1/4 teaspoons (1 packet) instant yeast 4 1/2 cups (20 ounces) bread flour
directions
Combine the water, milk, 1 tablespoon butter, eggs, sugar, salt and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is big, puffy, and about doubled in size. Spray a 13x9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Brush with the remaining 1 tablespoon of melted butter. Lightly cover the dough with plastic wrap and let the rolls rise for 30 minutes, or until about doubled in size. Preheat the oven to 375°F. Bake the rolls for 15 to 20 minutes, or until golden brown. Serve warm. Store leftovers in a plastic bag for up to 3 days.
