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Yeast

Appears in
Katie Stewart’s Cookbook
Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About

Yeast This is what makes bread rise. Fresh yeast should be creamy in colour and break into nice chunky pieces without being crumbly. A lump of yeast will keep in a tied polythene bag for 4–5 days in a cool place or 2–3 weeks in the refrigerator. Fresh yeast should be first mixed into a cupful of tepid liquid and it will quickly dissolve. There is no need to cream fresh

Dried yeast is just as effective if used properly. Dried yeast will keep for 3 months in the storecupboard so long as the tin or sachet is kept tightly closed. Easy blend dried yeast can be added to recipes directly with the flour – follow packet instructions.

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