RED STAR® Yeast Kneaded Notes for Baking Success

INGREDIENTS HIGHLIGHTS

YEAST is a leavening agent used to make bread dough rise. It is a single-cell organism that grows and multiplies as it ferments sugar. The fermentation process produces gases that are trapped in the dough in the form of small bubbles that force the dough to rise into a honeycomb structure.
  • CAKE YEAST is fresh yeast. For traditional baking, an ounce of cake yeast will rise approximately 6 cups of flour. It can also be used in a bread machine; 2/3 ounce of cake yeast will rise 3 to 3 1/2 cups of flour.
  • ACTIVE DRY YEAST is processed one step further than cake yeast. It has gone through a series of drying chambers to lower the moisture content to about 8%. Three 1/4 –ounce packets of active dry yeast equals the activity of 2 ounces of cake yeast. To use active dry yeast in a bread machine, measure 3/4 teaspoon yeast for each cup of flour.
  • QUICK·RISE™/BREAD MACHINE YEAST is a special strain of highly active yeast that will shorten the rising time as much as 50%. When used in a bread machine, measure 1/2 teaspoon yeast per cup of flour. For one-hour cycles, yeast amounts must be doubled or tripled.


Even though it is not necessary to proof yeast, here is a simple test to determine if it is still active.

Using a one-cup sized liquid measuring cup, measure 1/2 cup warm (100 º to 115º) water. Add 1 teaspoon granulated sugar, stir to dissolve. Sprinkle 2 1/4 teaspoons, or 1 packet yeast, slowly over the surface. Stir the mixture; set a timer for 10 minutes; let rest. In 3 to 4 minutes, the yeast will have absorbed enough liquid to activate and will start rising to the surface. At the end of 10 minutes, active yeast will multiply and create a rounded crown of foam to the 1-cup mark.

If baking at this time, the activated yeast mixture may be used in making the dough by deducting 1/2-cup liquid from the total liquid required in the recipe.
LIQUIDS rehydrate dry yeast granules, as well as blend and bind ingredients together and allow the gluten to develop so that the dough will not be elastic. (Dry dough does not expand easily.)
  • Water of medium hardness is considered most suitable for baking bread. Both too hard and too soft water, as well as water high in fluoride and chlorine, will result in short, stubby loaves. If you suspect you have a water problem, try substituting bottled water or milk.
  • Milk adds sweetness and a soft delicate texture to bread. It used to be that scalding milk was necessary to kill bacteria that might affect the yeast activity and to alter a protein in the milk that played havoc with the gluten structure in bread. However, pasteurization has protected us from harmful bacteria and has altered the proteins, so scalding milk is no longer necessary.
  • Buttermilk, yogurt and sour cream are each made with bacterial cultures, incubating until the desired level of lactose is turned into lactic acid. The presence of lactic acid gives a tender crumb in breads.
  • Eggs make bread dough finer and richer.


FLOUR is the basic ingredient in every bread.
  • All-purpose flour is the most versatile of all the wheat flours and can be used for cookies, cakes, pies or breads.
  • Bread flour has a higher protein content than all-purpose flour. When liquid is mixed with flour, the protein turns to gluten. As gluten is kneaded, it becomes elastic and forms the structure of bread. Therefore, breads made with bread flour are lighter and larger.
  • Whole-wheat flour is ground from the entire wheat berry. Because it is not as refined as bread flour, breads made with 100% whole wheat, or a large percentage of it, may not rise as high as those made solely with bread flour.
  • Vital wheat gluten is the protein part of white flour (the starch has been removed). When added to bread dough, it becomes more elastic and expands easier. Although it is not absolutely necessary, vital wheat gluten definitely contributes to a higher volume and better texture in whole-grain breads.
  • Rye has a very low protein content and is always mixed with a substantially larger amount of bread flour in order for the bread to rise.
  • Self-rising flour has baking soda and salt added. It is used for dumplings, biscuits and pancakes. NOTE: Self-rising flour is never used in bread.
FAT gives the dough richness and moisture and makes the bread tender.
  • Oil is a fat that is liquid at room temperature.
  • Shortening is a fat that is solid at room temperature.
  • Butter and vegetable or olive oil are the only fats recommended for bread baking.
SUGAR furnishes food for the yeast, tenderizes the dough, promotes a good crust color, aids in the retention of moisture in the bread and adds flavor.

SALT controls yeast activity to achieve a slow, steady rise and it strengthens the dough structure; eliminating salt can result in a baked bread that has collapsed.
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