A new spin on using active yeast

Most of the recipes (including the one in bread making manual) just says that you have to put ingredients in a correct order to achieve the best result.

From my experience, putting dry yeast will not yield the best result. My way of doing it would be putting dry yeast in the warm water (mixing it together) and adding all the remaining ingredients then.

This is how it looks like:

I have used this way of preparing yeast and made some European style bread. I must say the result was excellent!

Me and my husband ate the bread for dinner yesterday. I have also prepared Greek style salad (lettuce, cherry tomatoes, sliced feta, some ground black pepper, balsamic vinegar and olive oil – all ingredients from Trader Joe’s) and tuna steak (bought it in Costco, rubbed tuna steak with olive oil, ground black pepper and chili pepper and baked it for 10min in 450F preheated oven on baking paper). It was healthy and tasty dinner!

One Comment Add yours

  1. I have found this nice blog entry that explains if it is necessary to dissolve active dry yeast before using it in bread:


    The answer is: you don’t need to dissolve active dry yeast in lukewarm water before using it!


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