Q&A for How to Make a Quick Homemade Bread

Yeast is what causes bread to rise. Yeast is a type of live fungi that consumes sugar and releases carbon dioxide as a waste product. The little holes in bread are from the pockets of carbon dioxide gas that the yeast released. If you have bigger, uneven holes in your bread, perhaps you did not evenly distribute the yeast.

No, baking powder and yeast work in fundamentally different ways.

You should set the oven at 350 degrees Fahrenheit (180 degrees Celcius). Bake the bread for 30 minutes.

I wouldn't. Bread flour has a high protein content, which helps gluten develop, which gives bread structure and texture.

Not well. Try an oven or microwave oven instead.

It sounds right to me. Are you sure you haven't killed the yeast? Try it again and see if it works.

The flour should be plain. The yeast will make the bread rise.

No, this isn't normal. Bread isn't supposed to melt. It can rot and mold, but it can't melt. Whatever you did to make it melt is definitely not the right steps to this procedure.

If you needed to know exactly the ingredients in your bread, or wanted to customize it to your taste, store bought might not work. Or if you prefer the taste of homemade bread, want a quick cooking project, etc.