Yeast Bread: Tips and Tricks

by on April 13, 2015 » Add the first comment.
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  • If you are using sugar, eggs, zest, fruit, butter … or pretty much anything that dilutes the pure yeast/water/sugar combination – keep in mind that they all retard the growth of yeast, so take that into consideration.
  • Potato water nourishes the yeast, and promotes faster rising, but dough may be darker than dough made with water


  • Just because your bread is beautifully brown, does not mean that it is done.  Internal temperature should be 200º in the center.


  • Use water instead of milk in breads when you want a firm crust.
  • The crust is softer and browner when you use milk rather than water
  • Milk increases the food value of bread.
  • Milk should be scalded to about 160º and then cooled to 100º or below
  • If using evaporated milk or nonfat milk powder freshly mixed with water, you do not need to scald the milk
  • Sugar is not essential in bread, but it adds flavor and supplies food for the yeast.
  • Sugar also creates a browner crust
    White sugar, brown sugar, honey or molasses may be used for slightly different flavors.

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