For basically forever, I have had an irrational, er, perfectly rational fear of baking with yeast. And for good reason too. For those unfamiliar with the horrific evening I once spent in writhing agony because of a failed baking-with-yeast attempt, let me share some sordid details.
One stormy day, not so long ago (okay, so 2006ish)..…
Katy wants to make cinnamon rolls.
She is unsure how to bake with yeast but is certain it can’t be too hard as she’s watched her mother do this a plethora of times (yes, a plethora).
She lets the rolls “rise” for one hour…two hours…three hours…they don’t seem to be rising much. But, leave them sitting in the pan much longer and sheer exposure is going to turn them into rocks.
She puts them in the oven in hopes they will rise while basking in the warmth of the toasty atmosphere.
No dice. They are browned as if properly baked…note the crucially important “as if”…but are still flat, flat, flat.
Out of excitement for the delicious, gooey, sticky, bun goodness, she forks one out of the pan and begins to enjoy her day’s labor.
Mmm….these taste kinda yeasty, Katy reflects. The flavor is good, but wow, these cinnamon rolls seem a little off. Lest her opinion be marred by a fluke not-so-good cinnamon roll, she tries another.
Eh. They don’t really have the texture of her mom’s delicious cinnamon rolls. Just in case the two aforementioned rolls may be an exception to the rest of a delicious batch, she stupidly tries one more.
About four hours pass.
Katy’s roommate goes to bed, but Katy has a pile of ironing to do. She wanders down to the basement, pops in a movie, goes to the laundry room to sort the ironing. Out of nowhere, Katy’s stomach makes ominous gurgling noise. Short stabbing pain follows immediately. Poised with ironing in hand, Katy assesses her inner state and decides she’s okay…for now.
Katy begins to iron. Stabbing pain is accompanied by beginnings of stomach swelling. She unexpectedly (and delicately, I’m sure) burps. She notes it is eau de YEAST. Several other burps (is there a daintier word for burping?) follow…all just as grossly yeasty.
Stomach continues to swell. So as not to embarrass polite company, we will leave it to the imagination to determine what happened next. In short, the next hour was filled with gaseousness…from both ends…the length and strength of which were never to be duplicated again (I certainly hope…). It seemed as though the yeast, which failed to activate prior to baking and in the oven, wholeheartedly released its gas after bathing in the warm fluids of the stomach.
Oy. It was horrible. Is it not understandable that cooking with yeast has been so terrifying?
This year, I decided to conquer this fear. I started baking bread on a pretty much weekly basis about 10 months ago. My roommate has willingly and patiently helped me consume all of these attempts at breadmaking. I have researched yeast, wheat, and dough enhancers in an attempt to make the most delicious homemade bread.
And, I believe I’ve finally achieved it. Ten months and at least 30 batches of bread later…I give you Exhibit A: Today’s loaves.

Light, fluffy, and yeast appropriately activated.
And here's a close-up...for good measure.

Mission accomplished.