Modern bread (including in those other countries without the additives mentioned in this article) isn't generally yeast risen. Yeast is added for flavour only.

Modern bread (including in those other countries without the additives mentioned in this article) isn't generally yeast risen. Yeast is added for flavour only. Expensive breads are different but the regular stuff you buy in supermarkets is agitated with hardened fats to trap air. Yeast not involved. This changes many of the properties of the bread and the long-term effects of this change aren't well understood. https://en.wikipedia.org/wiki/Chorleywood_bread_process https://en.wikipedia.org/wiki/Chorleywood_bread_process No knead bread is really easy to make, low effort, ridiculously cheap and able to fit into a busy lifestyle. It uses long fermentation with yeast to rise and condition the dough. I use this recipe: https://www.seriouseats.com/recipes/2010/03/basic-no-knead-bread-dough-jim-lahey-recipe.html https://www.seriouseats.com/recipes/2010/03/basic-no-knead-b...