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Instant yeast is a type of dry yeast that has smaller granules than active dry yeast, absorbs liquid quickly, and does not need to be rehydrated or proofed before being mixed into flour. You simply have to combine it dry with the other ingredients in a mixing bowl and set aside for 10 minutes. These are naturally gluten-free.
You can use instant yeast in a variety of yeast-raised baked items such as bread, rolls, croissants, pretzels, doughnuts, pizza, and many more. It is ideal when you are short on time. It can also be used in a bread machine or when mixing by hand.
Add instant yeast directly to dry ingredients. Proofing is not required. The first rise is not required, simply let dough rest for 10 minutes after kneading and shape into loaf. To proof yeast, add 1 teaspoon sugar and 2 ¼ teaspoon yeast to ¼ cup warm water. If the solution foams and doubles in volume within 10 minutes, the yeast is still active. Instant yeast loses its quick-rise properties when pre-dissolved in water, so discard proofed yeast and use dry yeast from the same package in your recipe.
Yeast, sorbitan monostearate, ascorbic acid.