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). If your bread hasn’t risen at all, chances are the yeast hasn’t worked. Either you used liquid that was too hot, or the yeast was old and inactive. 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.

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. Ultimately, both active dry yeast and easy bake yeast have their pros and cons. It’s important to consider your own needs and preferences when deciding which yeast is right for you. The Allinson's range has 3different types of yeast and which can be used in slightly different ways:Fast-action yeast can be stored at room temperature. Keep an eye on the use by dates as yeast can expire and die, making it useless. Remember: dried yeast must be added to the dry ingredients first, whereas fresh yeast must be dissolved in lukewarm liquid first.

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. 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. To make kneading easier, you can use the dough hook attachment on a stand mixer. Put it on a medium-low speed for 10–15 minutes.

We recommend fast action dried yeast because it is easier to obtain, but if you prefer to use fresh yeast you can find advice on how to convert our recipes below. Dried yeasts are good Ultimately, the decision of which yeast to use comes down to personal preference and the specific recipe you are using. Both active dry yeast and easy-bake yeast can produce good results, so it is important to consider the pros and cons of each and choose the one that best suits your needs. Common Questions and Answers 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. Yeasts are single-celled organisms that consume sugar/starch for energy and growth, producing carbon dioxide when they do.

Once the crust has formed and the gluten networks have set, the gas pressure in the holes builds to the point where they pop and create the open structure you can see when you slice your loaf. 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 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? One type of yeast is active dry yeast. This yeast is made up of small, dry granules that you can mix with water to activate. It’s a popular choice for many home bakers, as it’s easy to use and store. However, there are some pros and cons to using active dry yeast. 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.In terms of performance, both active dry yeast and easy-bake yeast can be used to make bread, cake, and other baked goods. However, it is important to note that active dry yeast may require a longer activation time than easy-bake yeast. Additionally, active dry yeast may not be as effective in recipes that call for a large amount of yeast, as it may not be able to fully activate in a short amount of time. In these cases, easy-bake yeast may be a better option, as it can be used in larger quantities and does not require activation. The Versatility Of Active Dry Yeast And Easy Bake Yeast: Understanding Their Use Cases The science: During baking, the alcohol (created during the fermentation process) begins to evaporate when the bread is exposed to heat, transforming into gas bubbles which fill holes in the gluten network and cause the dough to rise.