A lazy baker wants to have an extra few housr in bed. How can he make the yeast in the bread rise faster?

-- Anonymous, June 29, 2000

Answers

I think adding more yeast would do the trick. Maybe someone else can respond with a more precise response, but I think that would do it.

-- Anonymous, June 29, 2000

Warmer water will make the yeast react quicker.

-- Anonymous, September 14, 2000

I am a baker and I know that if you use hot water the bread will rise faster, but as a consequence the sides of the loaves will tear and you will end up with holes inside it.

-- Anonymous, October 16, 2000

Use fast acting yeast

-- Anonymous, October 16, 2000

I have tried the fast acting yeast and will never use it again! It causes alot of gas in the bread, as well as anyone eating it! You can add a little extra yeast and set the bowl in warm water, or if you have a gas range, set it in the oven, covered, or even on top of the stove will help to make it rise faster.

-- Anonymous, November 11, 2000

There r several things u can do to make the bread rising process move a little faster

-- Anonymous, February 06, 2001

There r several things u can do to make the bread rising process move a little faster - 1. Add an additional T of yeast to the recipe 2. double or increase the amount of sugar (food for the yeast) while decreasing the amount of salt (yeast inhibitor) 3. warmer water could be used but this is dangerous as too warm or hot water will kill the yeast and u wind up with a pitiful product 4. place the dough into the microwave - defrost power - hopefully yours has a turntable - again be very careful - check it often to avoid getting any "hot spots" and when the dough feels warm - let it do its thing naturally in a warm moist area of the kitchen - away from drafts. We have been baking bread here for over 30 years - don't recommend the fast acting yeast - as we feel it gives a somewhat inferior quality to the finished product - but then that's just our opinion - hope u find something here that works for you - gloria

-- Anonymous, February 06, 2001

Rachael,

All the answers given are good, but I find proofing my breads in a room at 80 - 85 F. works great.

Good luck,

Frank

-- Anonymous, April 19, 2001