When wheat flour and liquid are mixed, gluten forms. As the dough is kneaded, the gluten stretches. This creates the structure of the bread, trapping the carbon dioxide gas that the yeast releases. This causes the bread to rise and expand.
Yeast consumes the sweetener ? often sugar or honey ? and creates carbon dioxide and alcohol. Salt helps limit how fast the yeast feeds, which keeps the rising slow and steady.Learn more about Dry Ingredients