Allinson Easy Bake Yeast, 100 g (Pack of 1)

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One pro of easy bake yeast is that it’s a convenient yeast. You don’t have to worry about mixing it with water or getting the water temperature just right. You can simply add it to your dry ingredients and be on your way. It’s also a relatively inexpensive yeast, which is a plus for budget-conscious bakers. Instant dried yeast should be stored somewhere dry at room temperature. It should NOT be stored in a fridge. Mixing Easy-bake yeast is exactly that: easy to bake with. You simply stir it straight into the dried ingredients without having to do any pre-prep. How do you substitute one yeast for another? In a large bowl, combine your dry ingredients, including flour, salt, and any herbs or spices you want to add.

As you put the bread into bake, pop a baking tray with a couple of ice cubes into the oven too – ideally on the shelf below. During the early stage of the bake, the bread rises rapidly as the carbon dioxide expands – this is known as the ‘oven spring.’ Adding ice creates steam which keeps the surface of the bread moist, preventing the crust forming too soon, so the bread will expand and rise to its full potential. If the rise is slow, you can either move the bread to a slightly warmer place, or just give it more time. Why has my bread loaf risen too much? Don't use a temperature of more than 45°C (115°F) with dried yeast as it will kill the yeast. (Fresh yeast is killed if the temperature is over 37°C (98°F).) Fresh yeast in Sweden Making bread is a simple process using a small number of simple ingredients, but as flour is usually in the limelight, we thought it was time to shout about the unsung hero of bread baking; yeast! This little micro-organism really is the life and soul of the party. Let’s face it, your loaf will literally be flat without it.

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Remember: dried yeast must be added to the dry ingredients first, whereas fresh yeast must be dissolved in lukewarm liquid first. I like to score my free-form boule with a sharp knife in the style of a noughts and crosses grid. Scoring helps to control the shape of the loaf as it rises and expands in the oven. You don't need to do this if you're using a tin or making small rolls, though. When it comes to baking, the type of yeast you use can make a big difference in the quality of your finished product. Both active dry yeast and easy-bake yeast are commonly used in baking, but which one is better? When it comes to baking, one of the most important ingredients is yeast. It’s what gives your bread that fluffy, delicious texture. But with so many different types of yeast on the market, it can be hard to know which one is right for you. Be patient and wait until the bread is cooled before slicing. Otherwise, it will lose its shape as you slice and taste gummy.

Heat is the major factor that kills yeast. We don’t recommend mixing hot water into bread dough, or using hot milk straight from the pan. Liquid that’s too hot will kill the yeast for good. If you can get fresh yeast you can use it instead if you prefer. With fresh yeast you mix it with the liquid and then add the yeasty mixture to the dry ingredients. However, the liquid must be not be more than 37°C (98°F) or it will kill the yeast. Conversions However, if you have to add milk to a dough then it is necessary to warm it a little bit first because milk contains fat which actually retards the action of the yeast slightly and warming it up a bit first helps to counteract this.This type of yeast normally comes in a yellow tin in UK supermarkets. It looks like small round pellets. When compared to easy bake yeast the pellet is 2-3 times larger. This type of yeast has to be dissolved in water before using. It also needs warm water at about 40C to be properly activated. Then top it, bake it and enjoy! Best of all this dough makes up to 3 large pizzas so plenty of slices guaranteed for everyone. If you are using water then you can, if you prefer, use cool tap water (15°C, 60°F). This is a lower temperature than many recipes suggest and it will mean that the dough will rise more slowly, but on the other hand it will have more flavour.

The bread is ready when it’s a deep brown colour, and it should sound hollow when you tap the base. The science: At this stage, the proteins in the flour react with the water to create gluten networks. The process of kneading the dough stretches the gluten into elastic sheets, which will capture the carbon dioxide created by the yeast, forming little bubbles and ultimately resulting in a spongy loaf. The salt not only adds flavour but also strengthens those gluten networks, helping them to contain the carbon dioxide.

Once the yeast has been mixed with the other dry ingredients then the liquid is gradually added. Normally the liquid is at a temperature of about 40°C (105°F). Yeasts are single-celled organisms that consume sugar/starch for energy and growth, producing carbon dioxide when they do. Once the yeast has finished rising, add it to the dough. Be sure to add it to the dry ingredients, as adding it to the wet ingredients can cause the yeast to become too diluted. Mix the yeast into the dough until it is fully incorporated. Ultimately, this comes down to personal preference. Some bakers prefer dissolving the yeast into liquid first to confirm that it’s alive before proceeding with the recipe. For baking newcomers, this might save you from making a grave mistake and putting in a bad loaf into the oven (all that waiting time, wasted!). But if you bake a lot and are confident that your yeast is good, then there’s no reason to doubt yourself.

An essential ingredient for baking bread, yeast is what makes dough rise, as well as giving bread it’s unmistakable flavour. Bread baking fails often occur because of problems with yeast, so if your loaf is looking lame rather than lofty, read on for our top tips for success… What is yeast? Our Easy Bake yeast can be used in either hand baking or in a bread maker, and as the name suggests all you need to do is add it to the bowl and you are ready to go. We even make sachets which have the perfect amount (7g) to make 1 large loaf or a batch of rolls. If you aren’t using a sachet then measure out 2 teaspoons from your tin. You can interchange yeasts in a bread recipe, a simple conversion to remember is that 1 sachet of Allinson's Easy Bake yeast (7g) equates to 15g of Dried Active yeast.

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This type of yeast is not suitable for use in a bread maker because it needs activating in liquid before use. The pellet will not dissolve as you mix the dough, as the easy bake/ instant variety does. Preheat the oven to the hottest it will go (around 240°C, fan 220°C, gas 9), before starting to make the dough. Put in a couple of pizza stones, or 2 large baking trays, to get really hot.