Fermentation is the process that produces bubbles of carbon dioxide that makes bread dough rise.

Answer

**Step-by-Step Solution:**

1. **Understanding Fermentation**: Fermentation is a biological process where microorganisms, such as yeast and bacteria, break down sugars to produce energy. This process results in the production of various byproducts, including carbon dioxide (CO2) and alcohol.

2. **Role of Yeast in Bread Making**: In bread making, baker's yeast is the primary microorganism used. When baker's yeast is added to the dough, it becomes activated in the presence of sugar.

3. **Activation of Yeast**: The sugar present in the dough serves as a food source for the yeast. Once activated, the yeast begins to ferment the sugars, leading to the production of carbon dioxide gas.

4. **Production of Carbon Dioxide**: The carbon dioxide produced during fermentation gets trapped in the dough, causing it to expand and rise. This process is known as leavening.

5. **Baking the Dough**: After the dough has risen sufficiently due to the trapped CO2, it is baked. During baking, the heat causes the remaining alcohol to evaporate, and the bread becomes soft and fluffy.

6. **Conclusion**: Therefore, the statement "Fermentation is the process that produces bubbles of carbon dioxide that makes bread dough rise" is true. The bubbles of CO2 produced during fermentation are what cause the dough to rise, resulting in the final texture of the bread.

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