Yeast dough made from dry yeast - 89 cooking recipes

It doesn’t matter what kind of dry yeast you bought: active, quick or instant - you should check it before using it. To do this, a small amount of this product is mixed with warm water and sugar and left for 10-20 minutes in a warm place without a draft. If after the specified time a foamy cap appears on the mixture, the dough with dry yeast will definitely succeed. If there are no hats, we buy new ones and throw these ones away.

The consistency of dry yeast looks like this:

The first type is good for bread machines - you pour all the products inside and you don’t need to do anything, the smart machine will knead everything without our participation. The second is preferable when you need to prepare complex yeast dough with dry yeast for certain baked goods, for example, Easter cakes or buns. We are simply playing it safe so as not to lose expensive products.

There is another important point that is better to remember if you want to learn how to work with yeast dough. If a recipe for yeast dough with dry yeast indicates that the flour mass should be allowed to stand in a warm place for 2 hours, it should be read as follows: let the dough increase in volume by one and a half times. This can happen in an hour or three - it all depends on the activity of the living culture, which these fungi are. The dough rose - we went to knead it, knead it well for half an hour and set it to rise again. The second time it stands until it doubles in size. And this may take half an hour, or even five.

In fact, any yeast dough recipe with dry yeast will always work if you adhere to the rules described above. Plus, the dough can be placed in a multicooker turned on for heating. It is hermetically sealed and will rise many times faster. If you overdo the temperature, the yeast will die.