Baking Yeast Breads - One Baker's Tips

in Home Cooking

One small package of yeast found in the US and Canada grocery stores, is approximately 1 tablespoon (or 2 1/2 teaspoons) to those who buy their yeast in large quantities.

When baking bread, you'll want to 'proof' your yeast first by dissolving into warm water with a teaspoon of sugar.

If, after 10 minutes the liquid has gained volume and is foamy you'll know the yeast is active and fine for use.

For the record, warm water is 100-115 degrees Farenheit (43-46 Celcius) - slightly warmer than your body heat so it should feel warm to your skin.

Even if the recipe does not call for proofing yeast I suggest you do it always, especially if you are uncertain about the age of your yeast.

Be cautious with liquid temperatures before adding yeast to use in a bread recipe. If the liquid is too hot it will kill the yeast and all is lost. If the liquid is too cold the bread will take longer to rise.

Yeast that has passed it's expiration date is not reliable past the first rising.

The best place to store yeast is in the refrigerator in a sealed jar or container.

The quantity of yeast, water and sugar to use is determined by the recipe directions.

Yeast that has been frozen can be used 3-4 months after it's expiration date. Just remember to defrost for 1/2 hour at room temperature before 'proofing'.

Enjoy baking bread at home and sharing with your friends.

Country Living Writer and Author
at GoodByeCityLife.com