There are two main types of yeast:

Active Dry Yeast - can be kept without refrigeration; note expiration date on package to ensure best results. This yeast is usually added to the part of the liquid in the recipe and allowed to stand before adding to the other liquid mixture. The liquid must be at 110° - 115° F. as this is the temperature at which yeast works best. Liquid at 110° - 115° F. will feel warm when placed on the wrist.

Compressed Yeast - not used as much as the dry yeast. It is a perishable yeast but can be stored in the refrigerator 1 to 2 weeks. This yeast is crumbled into part of the liquid called for in the recipe. The liquid should be lukewarm, that is feel neither warm nor cool when tested on the wrist.

Tips On Baking Breads

• Rinse out mixing bowl in hot water before mixing doughs in an effort to keep the active dry yeast mixture at the temperature at which it works best.
• During rising, dough should be kept at approximately 85° F. If kitchen is cold, place dough in a closed cupboard with a pan of hot water beside it. If dough is too cold it will not rise well and the bread will be heavy and solid with less volume than it should have. If dough is too warm the bread will have a “yeasty” flavor, and have a coarse, dry texture.
• Do not let yeast doughs rise more than double after shaping. They will fall, become coarse and very dry when baked.
• Use pans of the specified size to ensure best results. Changes in texture occur when pan sizes are not correct.
• Bake at specified temperature. In too ht an oven the loaf will be small with a hard crust often cracked along the side and the inside will be soggy. If the oven is too slow, the loaf will be too high with coarse dry texture and tough colorless crust.
• To prevent overbrowning, cover loaf or coffee cake with brown wrapping paper the last 25 minutes of baking.

*Tip sheet from an old cookbook page, dated 1960

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