The difference between just yeast and active dry yeast?!
Answers: I'm following a recipe for german christmas stollen, and it calls for 3 teaspoons yeast. In the instructions, it calls for you to make a well in the flour and develop the yeast 15 - 20 mins. I have a few packettes of active dry yeast. Is this the same thing? Or should I go get some cake yeast? Does cake yeast need developed in a different manner? Thanks for any help you can offer.
Here is a website describing all yeasts
http://www.foodsubs.com/LeavenYeast.html
I am german and I make Christstollen (Dresdner Stollen)since more then 30 years. You can take any dry yeast...my recipe ask for 3 envelopes yeast on 5 cups of flour . Dissolve yeast in warm water according to instructions on package, using a little sugar to speed the process if you like....BUT.....you will get the best results if you use fresh yeast for the stollen.
1/2 cup raisins
1/2 cup currants
1 cup candied lemon & orange peel
1 1/2 oz. candied angelica
1/3 cup glacé cherries
1/2 cup rum
1/4 cup warm water
3 packets active dry yeast
2/3 cup sugar
5 1/4 cups flour
3/4 cup milk
1/2 tsp. salt
1/4 tsp. almond extract
1/2 tsp. finely grated lemon rind
2 eggs
3/4 cup (1 1/2 sticks) softened butter, cut small
1/2 cup (1 stick) butter, melted
3/4 cup slivered almonds, blanched
2 Tbsp. powdered sugar
Place the candied and dried fruits in a bowl. Pour the rum over the fruit, mix well, and let soak for 1 1/2 hours.
In a small bowl, combine the warm water, yeast, and 1/2 tsp. of the sugar. Stir and allow to stand for about 5 minutes or until frothy.
Drain the fruit, setting the rum aside, and dry it on a paper towel. Sprinkle with 2 Tbsp. flour and allow the flour to become absorbed. Set aside.
Heat the milk, 1/2 cup of the sugar, and salt in a saucepan, stirring constantly until the sugar has dissolved. Add the rum, almond extract, and lemon rind. Remove from heat and allow to cool slightly before adding yeast mixture.
In a large mixing bowl, combine the 4 1/2 cups of the flour with the milk/yeast mixture. Beat the eggs until frothy and add to the dough. Mix in the softenend butter. Form the dough into a ball and turn out onto a board sprinkled with the remaining flour. Knead the dough for about 15 minutes or until all the flour is incorporated and the dough is smooth and elastic. Gradually add the fruit and almonds, kneading just enough longer to incorporate them. Place the dough in a buttered mixing bowl. Cover with a towel and let stand in a warm place for 2 hours or until doubled.
Punch the dough down and divide in half. Let stand 10 min. Roll the halves into 12 x 8-inch slabs approximately 1/2 inch thick. Brush each with 1 1/2 Tbsp. melted butter and sprinkle with 1 1/2 Tbsp. of the remaining sugar. Fold each strip by bringing the edge of one long side to the center of the strip and pressing down the edge. Repeat on the other side, overlapping the folded edges by about 1 inch.
Place the loaves on a buttered baking tray and brush the tops with the rest of the melted butter. Let rise in a warm place about 1 hour or until doubled in volume.
Bake the loaves on the baking tray at 375°F for 45 minutes or until they are golden brown and crusty. Let cool on a wire rack. Sprinkle with powdered sugar and cut into 1/2-inch slices before serving.
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To start off I am a culinary student
Dry active yeast will activate it's self without you needing to leave the dough sit.
Regular yeast needs you to leave the dough ferment for 15-20 minutes, therefore if you are in a hurry use the instant yeast also known as SAF. If you use the regular take the dough cover with saran wrap and set your oven on about 100 degrees and put a little bowl or pan of water in there and leave it set for 20-30 minutes.