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Pack Size: 20
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
Property Value
packsize value 20
Brand Name Various

Dried yeast (93%), calcium sulphate, flour treatment agents: ascorbic acid, alpha amylase, emulsifier: sorbitan monostearate, salt, wheat and starch.

Country of Origin
Storage To achieve the best results from dry yeast, store in a cool, dry place. Use sachet within 48 hrs 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 and thicker crust (optional) 1 in a large bowl, mix together the flour, (optional sugar) and salt, rub in the butter and then stir in the yeast. 2 Stir in the water and 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 and 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) and leave in a warm place until doubled in size (1-2 hours). 5 Uncover and bake in an oven, preheated to 230c (450f, gas mark 8) for 30-35 minutes. (The baked loaf should sound hollow when tapped underneath) 6 take the loaf out of the tin and 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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