Bread Recipes

A dense loaf can be caused by expired yeast or yeast that was stored at room temperature after opening. This can happen if the package wasn't properly sealed or was purchased that way. Especially if you purchase bulk active dry yeast, you need to place it into a sealed container and store it in the refrigerator. If stored at room temperature, it will lose its strength. Other possibilities for a dense loaf, a common challenge when learning to bake, are noted by Tom the Chef. He finds it's usually due to one of three things: First, improper kneading—not kneading enough to develop the gluten structure. Second, incorrect proofing; make sure the dough doubles in size in a warm, draft-free spot. Finally, how you measure flour is critical.