My bread never rises very big

[AngelaVA]

My bread is really yummy but it never rises up much above the top of the loaf pan. I do proof my yeast and it gets all bubbly and foamy. I tried adding more yeast this time but it didn't help. Is it possible I just don't have enough bread dough for the size of the pan? What else would you try?

[sprout]

no, adding more yeast should not make much of a difference.

are you using a bread machine or hand method?

with the hand method you need to be sure not to get your liquid too hot. the italian grandmother taught me to put my finger in the liquid...it should be warm but not so hot you have to pull your finger out of the pan kind of thing....clear as mud..eh? but, you can burn it a bit and it won't work as well.

in the bread machine I notice that when my yeast sits too long on the shelf it does not work as well....I do store mine in the fridge too.

hoping others give you some good tips!

[AngelaVA]

I use a kitchen aid mixer and bake it in the oven. If the water was too hot or too cold would the yeast still 'proof'? I do store my yeast in the fridge.

[sprout]

nope...yeast is VERY picky....water temp has to be just right.

my guess is it is too hot.

hot lukewarm is probably best

[Iarwain]

What about your recipe? Do you have enough sugars in there to feed the yeast? Does it just need to rise longer? Cooler ambient temps, among other factors, affect rising time. Other possibilities include too much salt or other yeast-checking agent or temperature problems (as previously mentioned).

ALSO I have found that using narrow pans makes a huge, enormous difference in how well the bread rises. Using a 9X5 loaf pan won't give you as light and high of a loaf as an 8X4 pan. Big, BIG difference IME. I actually bought extra deep tapered loaf pans a long time ago because I was baking all our bread and it made such a difference. 9X5 pans are more appropriate for quick breads than yeast breads.

[Apple-Saucy]

Over mixing the dough can also cause the bread to not rise as well. I've only ever hand mixed bread dough

[AngelaVA]

Originally Posted by Iarwain

What about your recipe? Do you have enough sugars in there to feed the yeast? Does it just need to rise longer? Cooler ambient temps, among other factors, affect rising time. Other possibilities include too much salt or other yeast-checking agent or temperature problems (as previously mentioned).

ALSO I have found that using narrow pans makes a huge, enormous difference in how well the bread rises. Using a 9X5 loaf pan won't give you as light and high of a loaf as an 8X4 pan. Big, BIG difference IME. I actually bought extra deep tapered loaf pans a long time ago because I was baking all our bread and it made such a difference. 9X5 pans are more appropriate for quick breads than yeast breads.

Excellent questions.

My recipe

1/3 C honey
1/3 C oil
2 1/2 C warm water
1 1/2 T yeast
2 T vital wheat gluten
2 t salt
6-7 cups whole wheat flour

Sound like enough sweetener? Too much salt?

I can let it rise all day in a warm oven, it still never rises enough.

I am using 9x5 pans

Possibly my water is too warm too.

Thanks for the suggestions I am excited to have some more things to try anyway. I just made bread today so I won't be able to try them for a week or two.