Yeast is a key ingredient in fluffy bread and pastries such as cinnamon rolls. While it helps to give bread its light and airy texture, you probably don’t want to smell yeast in bread after it has been baked. To eliminate the alcohol-like odor, you’ll need to tweak your recipe slightly so that the yeast has fully worked its magic before the baking is done.
Check your bread recipe up against another of the same type. While a few of the ingredients might be different, you want to look for similar rising times, baking times and baking temperatures. This information will let you know if you’re on the right track.
Test the dough before baking to make sure it has risen to double its size. You can perform this test by sticking your finger into the dough after kneading and then looking for double the height after it has been left to rise. Dough that rises beyond this point is likely to have a strong odor of yeast so pay close attention.
Set the temperature at which the bread will rise between 75 and 85 degrees Fahrenheit. If the temperature gets too high, the bread will rise too quickly, not giving the yeast enough time to react. This might cause the bread to bake incompletely and have the smell of yeast.
Clean all tools used for baking bread after each use. Using a solution of soap and water with salt added. Salt inhibits the growth of yeast and will help get rid of the stench.
References and ResourcesBaking 911: Bread Problems
Commonwealth Scientific and Industrial Research Organization: Activity- Beauty in the Yeast