Fresh yeast is quick and easy to use but it is
becoming difficult to buy. It should be creamy in
colour, cool to touch and easy to break. It will keep
for 4-5 days if stored in a loosely tied polythene bag
in a cold place. Fresh yeast should not be stored in the
deep freeze for longer than 4-6 weeks maximum and 3
weeks in the refrigerator. Dried yeast is very
convenient as it is readily available and will keep up
to 6 months if stored unopened in a cool, dry place.
QUANTITIES TO USE
Dried yeast is more concentrated than fresh yeast, so
less is required. Follow the exact quantities given in
PREPARING THE YEAST LIQUID
Fresh yeast should be creamed until liquid with a
little of the warm milk or water given in the recipe.
Dried yeast needs reconstituting as follows: Put 150 ml
of the measured liquid into a small jug or bowl. Stir in
the sugar and sprinkle the dried yeast onto the liquid.
Leave in a warm place until frothy-this takes 10-15
minutes. Dried yeast works more slowly than fresh so
allow extra time for rising.
KNEADING THE DOUGH
Only use enough flour on the board to prevent the
dough sticking. Knead by folding the dough towards you,
then pushing down and away from you with palm of hand.
Give dough a quarter turn, repeat kneading developing a
rocking rhythm. Continue for about 10 minutes until the
dough feels firm and elastic and no longer sticks to the
TO KNEAD BY MIXER
(Only the stand-type with a . dough hook is
suitable). It is important to check manufacturers'
instructions to see how much flour can be used at a time
and the kneading times.
All yeast dough must be risen at least once
before baking to allow time for the yeast to work. The
dough must be covered during rising to prevent a skin
forming on the surface. Place the dough in a large bowl
inside a large lightly oiled polythene bag. Stand in a
warm place and leave until the dough has doubled in size
and the dough springs back when pressed gently with a
floured finger. Enriched doughs take longer to rise than
PROVING THE DOUGH
This takes place when the shaped dough-either
in tins or on trays is covered with a large oiled
polythene bag and put in a warm place until dough
doubles in size.
For soft rolls, dust with flour before baking-wrap in a
cloth when baked. Crisp crust:
Brush with water before baking. Shiny crust:
Brush with milk before baking. Golden crust:
Beat 1 egg with 3 x 15 ml spoons milk (3 tbsp). Brush
evenly on rolls before baking. Sprinkle with poppy seeds
after brushing with egg and milk.