Other Names:Granulated Yeast, Dry Yeast, Package Yeast, Yeast, 活性干酵母 (Chinese), الخميرة الجافة النشطة (Arabic), Levedura seca (Port... All Translations
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[edit] About Active Dry Yeast
A leavening agent used in the making of bread, Active Dry yeast is a form of yeast that tends to be less finely ground and must therefore be dissolved in four times its weight of warm water before use. The water should be about 110 to 115 degrees Fahrenheit and the yeast must be dissolved for around 10 minutes. Water temperature above 115 to 120 degrees will damage the yeast and 140 or above will kill it.
If a recipe calls for fresh yeast and you have dry, use half the amount of dry yeast.
In addition to its leavening action, yeast also imparts flavor to the bread.
Recipes With Active Dry Yeast
Philadelphian Soft Bread Pretzels
Dry Yeast, Sugar, Water
Dry Yeast, Sugar, Water
Pane Di Casa
Dry Yeast, Salt, Water
Dry Yeast, Salt, Water
Neopolitan Pizza Dough:
Active Dry Yeast, Flour, Sea Salt, Water
Active Dry Yeast, Flour, Sea Salt, Water
Lahma Bel Ageen
Active Dry Yeast, Olive Oil, Salt, White Wheat Flour, Yogurt
Active Dry Yeast, Olive Oil, Salt, White Wheat Flour, Yogurt
Mini Yeast Loaves
Active Dry Yeast, Egg, Salt, Water
Active Dry Yeast, Egg, Salt, Water
