KEY INFORMATION
Instant Yeast, also known as “fast-rising” or “fast-acting” dry yeast, can quicken the rising time in traditional baking. All dry yeast types are suitable for recipes using traditional and bread machine baking methods.
COUNTRY/PLACE OF ORIGIN
France
PREPARATION
- How to activate dry yeast:
- • Rehydrate the yeast in warm water with sugar first
- • Blending the yeast with the dry ingredients prior to adding warm liquidsMethods to activate yeast in liquids before using:
- • Dissolve 1 teaspoon of sugar in ½ cup warm water
- • Add yeast (amount depends on your recipe) to the sugar solution
- • Stir in yeast until completely dissolved
- • Let mixture stand until yeast begins to foam vigorously (5 – 10 minutes)
- • Add mixture to remaining ingredients
- Note: Decrease the total liquids in your recipe by ½ cup to adjust for the liquid used to dissolve the yeast
STORAGE INFORMATION
Store in a cool, dry place
INGREDIENTS
Natural Yeast (Saccharomyces Cerevisiae), Emulsifier E491
