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- 1 tbsp (15 ml). shortening
- 1 cup (225 ml) warm water
- 1 tbsp (15 ml). salt
- 6 cups (1425 ml) all-purpose flour
- 1 tbsp (15 ml). sugar
- 1 cup (225 ml) water
- 3/4 large cake yeast (see comment below)
- Dissolve yeast in warm water.
- Put in large bowl; add sugar, salt and shortening.
- Add 3 cups (700 ml) flour and mix to a smooth paste.
- Add remaining flour and water.
- Mix until smooth and let raise in warm place for 1 hour.
- Divide in half and form into loaves.
- Place in greased pans and let raise to top of pans.
- Bake at 400 degrees (200 C.) for 30 minutes.
- Compressed fresh yeast, which comes in tiny (0.06-ounce), square cakes, or bigger, one-ounce cakes..........
Compressed fresh yeast is moist and extremely perishable. It must be refrigerated and used within a week or two, or by the date indicated on the package. It can be frozen, but should be defrosted at room temperature and used immediately. One cake of fresh yeast can be substituted for one envelope of dry yeast. The use of compressed fresh yeast has been primarily replaced by the more convenient active dry yeast.
Active dry yeast is in the form of tiny, dehydrated granules. The yeast cells are alive but dormant because of the lack of moisture. When mixed with a warm liquid (105 to 115 F), the cells once again become active. Active dry yeast is available in two forms, regular and quick-rising , of which the latter takes about half as long to leaven bread. They may be used interchangeably (with adjustments in rising time) and both are available in 1/4-ounce envelopes. Regular active dry yeast may also be purchased in 4-ounce jars or in bulk in some health-food stores. It should be stored in a cool, dry place, but can also be refrigerated or frozen. It should always be at room temperature before being dissolved in liquid. Properly stored, it's reliable when used by the expiration date, which should be stamped on the envelope or jar label. One package of dry yeast is equal to 1 scant tablespoon dry yeast or 1 cake of compressed fresh yeast.
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