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Allinson Dried Active Yeast 125g
Reactive in water for traditional hand baking

650g (1lb5oz) of flour usually requires 15g (1/2oz) or one level tablespoon of yeast.

Directions:
1. In a 600ml (pint) jug, dissolve 5ml (1tsp) of sugar n 150ml (¼ pint) of warm water (1 part boiling, 2 parts cold).
2. Sprinkle with 15g (1/2oz or 1 level tbs) of yeast and whisk thoroughly.
3. Leave in a warm place until the surface is covered with approx. 2cm of froth (10-15 mins).
4. Whisk again and use directly in your recipe.

Fresh Yeast
Replace fresh yeast in your recipes with half the quantity of Allinson Traditional Dried Active Yeast.

Note:
Allinson Traditional Dried Active Yeast must be reactivated in water before use. Not recommended for bread makers (try Allinson Easy Bake Yeast).

Back to Baking Ingredients, Sugars and Sweeteners