Best for Soft Rolls & Bread
Active Dry Yeast is used to raise dough for baking bread, rolls, a few types of cake, and for risen bread.
When using Active Dry Yeast, it is important to activate or "proof" the yeast prior to its use. This allows the yeast to develop and grow prior to its incorporation into the bread.
(1) Measure out the amount of water called for in the recipe in a liquid measuring cup. The water should be lukewarm. Yeast activates best in water that is between 90o-110o F in temperature, so the water should feel warmer than your body temperature, but not so hot that it burns.
(2) Add a pinch of granulated sugar and stir with a spoon until it dissolves completely.
(3) Sprinkle the Active Dry Yeast over the top of the water and stir vigorously. The yeast should dissolve somewhat, turning from yeast granules to a semi-dissolved pasty texture.
(4) Activated Yeast: Cover the container with plastic wrap and set aside for ten minutes. When the yeast has become bubbly and/or foamy, it is active and ready for use in your bread recipe.
• If yeast does not bubble in ten minutes, try again with water that is less warm. If it still doesn't bubble the yeast is old and fresh yeast is needed.
• Water that is too hot will deactivate yeast and is one of the most common yeast bread mistakes. Make sure the water is not hotter
than 110o F.
|Product Name||Packing||Per Case|
|Active Dry Yeast||25g PolyJar||96|
|Active Dry Yeast||500g PolyJar||18|