yeast/h2o temp in bread machines

[luvleelinda]

how is it that I can have my bread rise in the machine when I set it for several hours later when theoretically the water should cool enough to not activate the yeast? I see in the latest issue of CL I can avoid the question by using bread machine yeast but I am still puzzled as to how this works. Any ideas???

[RunnerKim]

luvleelinda,

I'm assuming you're using active dry yeast. It's not a yes/no thing with the yeast. I believe the optimum temperture for yeast growth is somewhere around 110 degrees F. It will however grow at lower temperatures, just not as quickly. So even though you've left the ingredients for a couple of hours, they're still at room temperature (68-72 generally) which is still warm enough to allow the yeast to grow. In fact yeast will still do its job even colder. I personally like my dough to rise at around 76 degrees - takes longer but a better flavor develops. Then I proof it overnight in the fridge - it still rises, just a lot slower. I regularly use Instant yeast which can just be mixed in with the flour/dry ingredients. Doesn't need to be mixed in warm water to activate in before hand.

Hope that helps clear it up,
Kim

[luvleelinda]

Thank you - that does clear it up and I will try rising my bread as you suggest! Happy cooking.