Yes, bread recipes can rise if you use baking powder instead of yeast, but there are some important differences between the two leavening agents that you should be aware of.
Rising Mechanism: Yeast is a living organism that ferments the sugars in the dough, producing carbon dioxide gas as a byproduct. This gas gets trapped in the dough, causing it to rise and create air pockets, resulting in a light and airy texture in the final bread. On the other hand, baking powder is a chemical leavening agent that releases carbon dioxide gas when it comes into contact with moisture and heat. This reaction occurs during baking and helps the bread rise.
Texture and Flavor: Yeast-risen bread generally has a more complex and slightly tangy flavor due to the fermentation process. It also tends to have a chewy texture with a well-developed crust. Bread made with baking powder might have a more neutral flavor and a softer texture, similar to quick breads or biscuits.
Rising Time: Yeast-risen bread usually requires longer rising times because the fermentation process takes time to develop flavor and texture. Baking powder allows for a quicker rise, making it suitable for "quick breads" that don't require lengthy fermentation.
Recipe Adaptation: If you want to use baking powder instead of yeast in a bread recipe, you'll likely need to adjust the quantities and proportions of other ingredients. Baking powder is generally used in smaller amounts compared to yeast, and some recipes may require additional liquid to compensate for the lack of fermentation.
Limitations: Baking powder is not suitable for all types of bread. It works best in recipes that do not rely heavily on gluten development or prolonged fermentation, such as certain types of flatbreads, muffins, and biscuits.
Overall, while you can make bread using baking powder, it will have a different taste, texture, and appearance compared to traditional yeast-risen bread. If you're looking for a quick and easy bread recipe without yeast, using baking powder can be a viable option. However, if you're aiming for a more traditional, artisanal bread with complex flavors and textures, yeast is the preferred leavening agent.