“She followed the Easter bread recipe exactly — and it still came out dense” 🍞😩 Turns out, the real secret isn’t more yeast — it’s smarter steps most people skip. A chef shares 6 expert tricks that make all the difference. See what went wrong (and how to fix it) in the article below 👇🥚
You followed every step of the recipe — mixed the ingredients, shaped the dough, baked it carefully — yet somehow, your Easter bread came out dense and heavy. So what went wrong? Is the solution really to just throw in extra yeast?
Not at all, says chef Svyatoslav Spivakov in an interview with the portal. In fact, more yeast could actually be part of the problem. Here’s what he recommends instead:
1. Use High-Quality Flour
Stick with premium-grade flour. It has more gluten and protein, which gives your dough structure and elasticity. That’s what helps your bread rise well and stay soft instead of falling apart.
2. Don’t Go Overboard with Yeast
Keep the yeast amount around 5% of your total flour weight. Adding too much won’t make the dough rise faster — it might mess with the flavor and give the bread a strange texture.
3. Be Patient with Proofing
Good dough needs time. Let it rise slowly in a warm spot — ideally around 26–27°C — for about 40 minutes. Rushing this step means your dough won’t ferment properly, and that means less flavor and lift.
4. Add Oil and Salt Later
Both oil and salt slow down yeast activity, so avoid putting them in right away. Wait until the dough has had some time to rise, then mix them in.
5. Keep It Cozy — No Drafts
Cold air can stop your dough from rising. Cover it with plastic wrap or a towel and keep it away from windows, doors, and heat sources like ovens or radiators.
6. Knead by Hand for Best Results
Using your hands lets you feel when the dough is ready. Don’t give up after a few minutes — keep working it until it no longer sticks to the table. It takes effort, but the fluffy, tender bread you’ll get is worth it.
