Yeast is the heart of the bread-making process. It’s the essential ingredient that makes the dough rise and gives home-baked bread its wonderful taste and aroma. Other ingredients are added to complete the reactions that result in a perfectly baked loaf of hot, crusty homemade bread. In each yeast packet, there are thousands of living plant-like microorganisms. When activated by warm liquid, and fed by sugar or starch, the yeast releases tiny bubbles of carbon dioxide gas. This gas is what makes the dough rise and achieve its light texture after baking.
Active your yeast: Start by dissolving one whole packet of yeast in ¼ cup warm (100° –110° F) water.
(TIP: No thermometer? The water should feel lukewarm. Hot water will kill the yeast.) Stir in 1 teaspoon of sugar and wait 10 minutes. If the yeast is alive, the mixture should bubble or foam and double in size.
*Note: Limit of 1 (one) per person.