Editorial Product Review:Item Description:Saf-Yeast Instant Yeast, 16 oz.
More related to this product:
click for more
More related to this product:
Buyer Reviews
Average Buyer Rating:
-
A Well-Kept Secret
Have you ever wanted to know how professional bakers could afford to bake bread and rolls and give them away with the price of yeast as high as it is?
Here's the secret: SAF-Instant Yeast! A 16-ounce will last for all the home baking most people will do for months, or perhaps years. It is supposed to last one year, but it can easily last 5-10 years, according to a number of sources. It is to be stored in a cool dry place.
SAF Instant Yeast is a powerful and fast-acting yeast. It can be added to dry ingredients directly. It is twice as active as regular compressed yeast.
Customer Rating: 
-
Pretty good yeast
It's small and granular and makes your bread rise. There's quite a lot of it here too. I'm not sure how I'm ever going to use it all up making two loaves of bread a week.
Customer Rating: -
A Reliable Product - Makes delicious breads...
If you love using your bread machine and want a reliable yeast that does not need to be proofed (can't remember the last time I did that), then this yeast will make your life much easier. While this is not a rapid yeast, the bread does seem to rise more quickly than with packets of yeast from the grocery store. This saves time and gives you an empowered feeling instead of the "Is this going to rise or not?" feeling.
The yeast can be stored in the refrigerator or freezer and is very convenient to use. Unlike the yeast cakes, you don't have to worry about mixing it with water or milk. You just measure it into the bread machine.
Here is the recipe I love making for Focaccia bread. It turns out wonderful and you can start it in the bread machine or make it by hand. We serve this in slices or squares topped with butter and fresh rosemary or an herbed cream cheese. Perfect with homemade soup in the winter.
Focaccia for the Bread Machine (start in machine, finish by hand)
2 1/2 cups water
2 tablespoons Saf instant yeast
2 tablespoons sugar
2 teaspoons freshly crushed sea salt
2 tablespoons olive oil
6 cups all-purpose flour (the Baker's Catalogue sells an amazing flour)
Measure the water, yeast, sugar, salt, olive oil and flour into the bread pan. Program for white bread, dough cycle and large loaf. After the dough has been kneaded, you can put it in a large stainless bowl and cover the dough with a damp cloth. I normally forget it is in there and catch it just before it is about to rise over the top of the pan, so it still works, either way. You could also use half the ingredients for just one loaf if you want to let it rise in the bread machine
pan.
Let it rise until double in a warm place. My secret it to turn the oven on and then almost immediately off (just leave it on until you feel some heat on your hand) and this seems to create a "just warm enough" environment for bread to rise. Punch down and divide into thirds. Roll out two squares and one elongated loaf. This works well on the regular size cookie sheets. If you have a larger cookie sheet, you can roll the dough into two 8-inch squares.
Make deep indents with the end of the rolling pin handle at regular intervals. Then brush with olive oil. Let the bread rise until almost doubled.
Either sprinkle with sea salt or sprinkle with dried or fresh rosemary and sea salt. You can also top the dough with tomato slices, onion slices and sliced and pitted Kalamata olives before baking.
Bake at 400 degrees for 30 minutes.
After the bread cools, it will slice easily and it freezes very well. I normally slice two loaves and cut one into squares for sandwiches.
To make an Herbed Cream Cheese: Blend together 1/3 cup butter, 1 (8-ounce) package cream cheese, 2 teaspoons dried parsley, 2 teaspoons dried rosemary and 1 teaspoon dried thyme.
The idea for this bread came to me after visiting a sandwich shop at a garden center in Seattle. After arriving home from visiting my grandmother, I knew I had to try to make the cream cheese and the bread because they were perfect to serve with homemade soup.
This bread has a lot of possibilities so you can vary the toppings to suit the types of soups you are serving.
The Instant yeast always works and with a bread machine, you end up feeling like a professional baker. The results are sure to impress. The bread always has a "fresh from the bakery" taste unlike the taste of breads made with packets of yeast.
~The Rebecca Review