Yeast is a living organism which is capable of digesting sugars, causing fermentation which produces gases that become trapped within the glutinous structure of baked goods (most often breads), causing them to become leavened.Using the chart below, determine your yeast requirements based on the total amount of flour in your recipe.
* One pound of flour is approximately equal to 4 cups of flour.
If the ratio of sugar to flour is more than 1/2 cup sugar to 4 cups flour, an additional packet of yeast (2 1/4 tsp) per recipe is needed. An excessive amount of sugar slows down yeast fermentation. When changing your bread recipe from cake yeast to dry yeast, any of the dry yeast types (Active Dry Yeast, Instant Yeast or Bread Machine Yeast) may be substituted.
When using Active Dry Yeast, liquids should be at a temperature of 120°F-130°F when yeast is mixed with the dry ingredients.
For a fast start, add 1 tsp. sugar to 1/2 cup of 110°F-115°F water, stir yeast until dissolved. Let sit for 5-10 minutes before adding to remaining ingredients (be sure to count this as 1/2 cup liquid in your recipe and deduct 1/2 cup from the water or milk measurement). Yeast may become less active if it comes into direct contact with salt or undissolved sugar.
In bread machine baking, liquids should be at a temperature of 80°F. For regular or long cycle bread machines, use 3/4 teaspoon of Active Dry Yeast or 1/2 teaspoon of Bread Machine Yeast for each cup of flour called for in the recipe. Active Dry Yeast is not recommended for use in one-hour or quick loaf settings of the bread machine. For one-hour or quick loaf settings, Instant Yeast amounts must be doubled or tripled. Please note, Active Dry Yeast and Instant Yeast are not the same. For the quick-rise setting, use RED STAR® Quick-Rise™ or RED STAR® Bread Machine Yeast. Source: Red Star Yeast
Measurement: 1/4 oz = 2-1/4 tsp. = 1 .6 oz cake fresh yeast or 1 packet active dry yeast.
Fleischmann's Instant Dry Yeast is interchangeable in most recipes with Rapid-Rise or Bread Machine Yeast. Instant Dry Yeast should not be dissolved in water, but should be mixed directly with dry ingredients and a temperature of 120˚F to 130˚F should be used for the liquids. Because it contains larger particles, Fleischmann's Active Dry Yeast should be dissolved in ¼ cup warm (100-110˚F) water before using. Doughs prepared using Fleishmann's Active Dry Yeast require 2 risings in the traditional style of breadmaking (first rise until double in volume, punch down and shape, second rise until double). Doughs prepared using Fleischmann's Instant Yeast, Bread Machine Yeast or Rapid-Rise Yeast should be kneaded, rested for 10 minutes, then shaped and allow to rise until double in volume, skipping the first rising step.
