Flavour, aroma and texture are the quantities that account for the popularity of yeast bread and rolls. Yeast breads differ from quick bread in that they are leavened by yeast, a living organism, rather than baking soda and baking powder and are often much lower in fat and sugar. When mixed with water and sugar, the yeast ferments to produce carbon dioxide, filling the bread dough with tiny air bubbles Read more →


Flavour, aroma and texture are the quantities that account for the popularity of yeast bread and rolls. Yeast breads differ from quick bread in that they are leavened by yeast, a living organism, rather than baking soda and baking powder and are often much lower in fat and sugar. When mixed with water and sugar, the yeast ferments to produce carbon dioxide, filling the bread dough with tiny air bubbles Read more →