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Dry Yeast 20 x 500g
| Property | Value |
|---|---|
| Description | Dry Yeast 20 x 500g |
| Kcal | 327kcal |
| Kj | 1377kj |
| Fat (g) | 3.2g |
| Of which saturates (g) | 1.1g |
| Carbohydrate (g) | 21.5g |
| Of which sugars (g) | 19.9g |
| Salt (g) | 0.34g |
| Protein (g) | 43.7g |
| Fibre (g) | 18.8g |
| 0 |
| Property | Value |
|---|---|
| packsize value | 20 |
| Brand Name | Various |
| Ingredients | dried yeast (93%), calcium sulphate, flour treatment agents: ascorbic acid, alpha amylase, emulsifier: sorbitan monostearate, salt, wheat starch |
| Country of Origin | |
| Storage | to achieve the best results from dry yeast, store in a cool, dry place. use sachet within 48hrs once opened. for best before end see back of pack. |
| Cooking Guidelines | preparation hand baking (makes 1 large loaf) 500g/1 lb 2oz strong white bread flour 25g/1oz butter 1 1/4 tsp salt 1 sachet of dry yeast 300ml/10 fl oz warm water 2 tsp sugar to give added flavour & thicker crust (optional) 1 in a large bowl, mix together the flour, (optional sugar) & salt, rub in the butter & then stir in the yeast. 2 stir in the water & mix into a soft dough by hand. 3 knead for about 5 minutes in an electric mixer fitted with a dough hook, or turn out onto a floured surface & knead well for 10 minutes by hand. 4 shape the dough, then place in a greased 2lb tin or on a baking tray. cover with a clean, damp tea towel (this stops the dough drying out) & leave in a warm place until doubled in size (1 _-2 hours). 5 uncover & bake in an oven, preheated to 230 c (450 f, gas mark 8) for 30-35 minutes. (the baked loaf should sound hollow when tapped underneath) 6 take the loaf out of the tin & cool on a rack. bread machine we recommend that you refer to your manufacturer's guidelines for recipes as each machine works slightly differently. please take care to add all ingredients in the order listed. |
| Usage Statements | N/A |
| Allergen Advice | contains wheat including cereals containing gluten. suitable for vegetarians. |
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