| 12 hr. to rise | 5 hr. to rise | 3 hr. to rise |
| 1/4 yeast cake | 1/2 yeast cake | 1 yeast cake |
Note.—One cake of compressed yeast contains about the same number of yeast plants as one cake of dry yeast or one cup of liquid yeast.
Process in making bread:
(1) Mixing (stirring, beating, and kneading).—
(a) This mixes the ingredients.
(b) It incorporates air to aid the yeast plant and to act as a lightening agent.
(c) It makes the gluten elastic.
(2) First rising.—This allows the yeast plants conditions and time to produce carbonic acid gas, until the dough is distended to twice its original size.
(3) Moulding.—(a) This distributes the gas evenly throughout the loaf.
(b) It shapes the loaf.
(4) Second rising.—This again allows the yeast plants time to produce gas which will distend the dough to twice its size.
(5) Baking.—(a) The heat of the oven expands the air and gas in the dough, which causes the gluten framework to distend.