Yeast Bread Recipes
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For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

If you are going to be a bread baker, you should know yeast. Yeast is the magic ingredient of the baking world. It's alive and master bakers have learned to cultivate yeast as a living thing in their bread and pastry doughs. In this section we will explore the different types of yeast and learn how to cultivate yeast in our products to make the best breads.

Our grandparents used—and many commercial bakers still use—fresh yeast rather than the dry yeast that we buy in the store. Fresh yeast performs marvelously well but is fragile, must be kept refrigerated, and used right away—hardly the conditions of today’s carefree baking.

Instead of fresh yeast, most of us use dry yeast, either instant active dry yeast or active dry yeast. The difference in the two is how the yeast cells hydrate or absorb water. Instant active dry yeast does not have to be hydrated in water for five to ten minutes prior to mixing as active dry yeast does. Active yeast is mixed in water, the particles are dissolved, and the yeast is allowed to grow until the mixture becomes foamy. Then it is added to the flour. The cells of instant dry yeast are porous to absorb water and can be put directly in the flour without waiting for the yeast to hydrate. However, so that the yeast does not have to compete with the sugar or other ingredients for moisture, it is best to mix the yeast in only a portion of the flour. A method that works well is to mix the yeast with about one-third of the flour to create a very wet batter where the yeast cells will hydrate easily and then, add the remaining flour.
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