Dried baking yeast - 2 x 16 g

Dried baker’s yeast 2x16 g - for bread, pizza, buns, and yeast cake, for 2 kg of flour!

• Fresh and aromatic bread without leaving home - prepare your own bakery products any way you like Thanks to baker’s yeast you can enjoy your favourite bakery products without having to visit a bakery!
• Versatile - this yeast is perfect for baking bread, cakes, and pizza You can prepare it on your own from proven and healthy ingredients!
• Quick dough rising - thanks to the specially selected active strain of Saccharomyces cerevisiae yeast you will enjoy fluffy and well risen dough!
• Efficient - 32 g of dried yeast is an equivalent of 100g of fresh yeast. One packaging is sufficient for 2 kg of flour, i.e. baking about 4 bread loaves!
• Without preparing leavening - you can mix yeast directly with flour, without having to prepare leavening first, which will significantly speed up the preparation of home bakery products!

Bread is a fundamental food product, without which we can hardly imagine breakfasts or suppers. It tastes best when its fresh, still warm... But what can we do if – for various reasons – we cannot leave home or simply enjoy making food products for ourselves and our family and friends on our own? Thanks to dried baker’s yeast, you can bake delicious and crunchy bread, as well as cake or pizza, on your own, any day, without leaving home. Our dried baker’s yeast is a versatile product that can be used for preparing homemade cakes, pizza, and bread. The active strain of Saccharomyces cerevisiae yeast ensures quick rising of the dough, thanks to which you will be able to enjoy fluffy and aromatic bakery products made of proven ingredients! Another advantage of this yeast is the possibility of using it without making leavening in advance, which significantly speeds up the preparation of home bakery products, as well as enables making them in any conditions! You can use dried yeast as a substitute of fresh yeast - 32 g of dried yeast is equivalent to about 100 g of fresh yeast. Thus, a single double packaging is sufficient for about 2 kg of flour, i.e. baking 4 bread loaves, for example!

How to use:
Dose the yeast according to the recipe for the dough selected (1 teaspoon = 4 g of dried yeast). 16 g of dried yeast is the equivalent of 50 g of wet / fresh yeast. Note! You can mix yeast directly with flour, without preparing a leavening first! Add other ingredients to the mixture, knead the dough and leave it in warmth to rise. Afterwards, bake it according to the recipe.

Ingredients: dried Saccharomyces cerevisiae yeast, emulsifier: sorbitan monostearate.

Best before: the best before date and the batch number can be found on the seam.
Net weight: 2 x 16 g. Enough for 2 kg of flour.

Ingredients:

- 330 ml lukewarm water

- 8 g (2 tsp) dried baker’s yeast*

- 500 g wheat flour

- 3 tbsp olive oil

- 2 tsp sugar

- 2 tsp salt

Extras:

- 2 fresh rosemary twigs or 2 tsp dried rosemary

- salt to taste

- 2 tbsp oil olive oil

*leave the remaining part of the yeast, sealed tightly, for using it later.

Preparation:

Add all the ingredients into a bowl, mix them thoroughly, and then knead the dough for about 10 minutes until you obtain a smooth and flexible ball. Leave the dough so prepared to double its volume in a warm place, covered with a cloth, for about 60 minutes.

Knead the risen dough again and move it to a 30×40 cm baking pan greased with oil or lined with a baking paper. Do not roll out the dough - just stretch it gently and form it into the right shape. Sprinkle rosemary and salt on the dough surface (or arrange other extras). Leave the dough for another 45 minutes. During that time, heat the oven up to the temperature of 220℃. Sprinkle the risen dough with olive oil and bake it for 15-20 minutes, or long enough for it to obtain a golden colour.