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How to bake

Bread

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Recipes

FAQ

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Have you ever dreamed about baking a delicious loaf of homemade bread — and then discarded the idea, thinking “yeast baking is too hard”? Well, think again. We’re here to demystify yeast baking for you; before you know it, you'll be baking homemade bread, rolls, and much more.

The comprehensive guide to baking with yeast

How to tell if bread is done baking

What is proofing bread? And how do I get it right?

Recipes to start with

Recipe

Everyday Bread (Gluten Free)

Using unfed sourdough starter, minimal kneading, long fermentation, and baking in a hot Dutch oven are some of the techniques that make this bakery-quality loaf simple to make at home.

Recipe

Classic 100% Whole Wheat Bread

Who says whole wheat bread has to be dense, dry, and tasteless? This 100% whole wheat recipe features the delightfully nutty taste of wheat in a fine-grained, moist, faintly sweet loaf.

Frequently Asked Questions

What does proofing mean?

Proofing is simply a term that refers to bread rising. It’s when bread dough is left to ferment — the yeast consumes the sugars and starches in the dough and expels carbon dioxide. This causes the bread dough to expand as it traps the carbon dioxide within its strong and stretchy gluten network.

How do I know if my bread dough
has risen enough?

If you're testing after the dough's second rise (just before it's ready to bake), use the poke test: Lightly flour your finger and poke the dough down about 1". If the indent stays, it’s ready to bake. If it pops back out, give it a bit more time.

My bread over-proofed. Now what?

You can still save it! Most yeasted bread doughs have a third rise in them — turn the over-risen dough out of the pan and reshape it. Return the dough to the pan and set a timer for 20 minutes (each rise goes faster than the last). Put the bread in the oven when it's no more than an inch above the edge of the pan, so there's some energy left in the dough for nice oven spring.

Does salt kill yeast?

The short answer: No. The longer answer: It's theoretically possible, but extremely unlikely to happen in your bread baking. In other words, you can let yeast and salt touch while mixing without issue.

Does it matter if I use a 9" x 5" or 8 1/2" x 4 1/2" bread pan?

Yes! Size affects rise in a major way. Always use the bread pan your recipe calls for — even that slight difference in size can drastically affect your final bread loaf.

Can I refrigerate my bread dough
and bake it later?

Most bread recipes have two rises, a first rise (also called bulk fermentation), and a second or final rise. You can chill your dough during either the first or second rise. Your yeast won’t give you much love if it’s asked to do both rises in the fridge, so it’s best to do one or the other at room temperature.

How do I freeze (and thaw!) my bread?

Allow your bread to cool completely, then wrap it in multiple airtight layers. Store in the freezer for as long as three months. When ready to thaw, simply leave the bread at room temperature for three hours or so. (However, depending on the size of the loaf and the temperature of your kitchen, it may take longer.)

Class

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