2007-02-28 10:58:29 · 15 answers · asked by Banana 2 in Food & Drink ➔ Cooking & Recipes
Sugar "feeds" or activates the yeast.
2007-02-28 11:02:32 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Sugar is a popular addition to yeast breads such as American White Sandwich and Whole wheat breads. It adds flavor. A little sugar can also help the yeast a long it's way but too much can inhibit rising! French bread has absolutely no sugar in it. This forces the yeast to feed off of the natural sugars in the dough and this produces all the flavorful notes you find in a slowly raised French Baguette.
2007-02-28 11:08:17 · answer #2 · answered by psycho-cook 4 · 0⤊ 0⤋
. Sweeteners
Sweeteners have two functions in bread doughs; they provide:
food for the yeast to help it get started growing; and
flavor (table sugar the least, through the increasingly stronger flavors of brown sugar, honey, maple sugar, light, dark, and blackstrap unsulfured molasses). Using any sweetener helps the baked bread stay moister longer.
If honey is used in a recipe that calls for one of the other sweeteners, lower the oven temperature by 25°F because honey tends to scorch; extend the baking time 5 to 10 minutes.
Sweet dough recipes call for a much larger proportion of sugar than a basic bread recipe. One would think that with so much sugar available, the yeast would grow uncontrollably. But the reverse actually happens. The yeast “overdoses” on the sugar; the chemical balance becomes upset. Hence, it takes a significantly longer time to double the bulk of the dough. To compensate for this problem, most sweet dough recipes specify twice the usual amount of yeast.
2007-02-28 11:07:11 · answer #3 · answered by scrappygonzo098 1 · 0⤊ 1⤋
Just add a pinch of sugar. This will help the yeast proof. You must also make sure the water is between 110 and 115 degrees when you add the two together. Any hotter and you will kill the yeast, but any lower will not activate the proteins necessary to proof the yeast. Let it sit for about 5 minutes - I walk away so I don't stare at it - come back and it should be nice and foamy on top.
2016-03-16 02:14:00 · answer #4 · answered by Anonymous · 0⤊ 0⤋
put sugar yeast dough recipe
2016-02-01 03:00:49 · answer #5 · answered by ? 3 · 0⤊ 0⤋
Yeast is a living organism and needs nourishment to grow and release the gases that cause the dough to rise. Sugar provides that nourishment.
2007-02-28 11:02:57 · answer #6 · answered by Anonymous · 1⤊ 0⤋
Because the sugar actvates the yeast~~if there were no sugar in the recipe, your dough would not rise very well!
2007-02-28 11:02:27 · answer #7 · answered by yupyup 3 · 1⤊ 0⤋
Yeast feeds on sugar and gives off gas, thats the holes in your bread.
2007-02-28 11:03:38 · answer #8 · answered by David H 6 · 1⤊ 0⤋
Yeast is a spore that needs food to "eat". When you activate it with hot water, it needs to "eat" in order to produce the CO2 that leavens the bread.
Yes, the bubbles in bread are yeast fart. Yummy, eh? ;-)
2007-02-28 11:06:21 · answer #9 · answered by Fish 3 · 0⤊ 0⤋
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2014-08-12 13:52:23 · answer #10 · answered by Anonymous · 0⤊ 0⤋