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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Product Description
SAF is easy to use (no proofing or pre-dissolving); it's fast-acting and long-lasting, continuing to work for hours longer than "rapid" yeast. It's absolutely reliable.
Store in an airtight container: for 6 months at room temperature or in the fridge; or for a year or longer in your freezer.
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Customer Reviews
Most Helpful Customer Reviews
46 of 48 people found the following review helpful
Have you ever wanted to know how professional bakers could afford to bake bread and rolls and give them away with the price of yeast as high as it is?
Here's the secret: SAF-Instant Yeast! A 16-ounce will last for all the home baking most people will do for months, or perhaps years. It is supposed to last one year, but it can easily last 5-10 years, according to a number of sources. It is to be stored in a cool dry place.
SAF Instant Yeast is a powerful and fast-acting yeast. It can be added to dry ingredients directly. It is twice as active as regular compressed yeast.
Here's the secret: SAF-Instant Yeast! A 16-ounce will last for all the home baking most people will do for months, or perhaps years. It is supposed to last one year, but it can easily last 5-10 years, according to a number of sources. It is to be stored in a cool dry place.
SAF Instant Yeast is a powerful and fast-acting yeast. It can be added to dry ingredients directly. It is twice as active as regular compressed yeast.
56 of 60 people found the following review helpful
If you love using your bread machine and want a reliable yeast that does not need to be proofed (can't remember the last time I did that), then this yeast will make your life much easier. While this is not a rapid yeast, the bread does seem to rise more quickly than with packets of yeast from the grocery store. This saves time and gives you an empowered feeling instead of the "Is this going to rise or not?" feeling.
The yeast can be stored in the refrigerator or freezer and is very convenient to use. Unlike the yeast cakes, you don't have to worry about mixing it with water or milk. You just measure it into the bread machine.
Here is the recipe I love making for Focaccia bread. It turns out wonderful and you can start it in the bread machine or make it by hand. We serve this in slices or squares topped with butter and fresh rosemary or an herbed cream cheese. Perfect with homemade soup in the winter.
Focaccia for the Bread Machine (start in machine, finish by hand)
2 1/2 cups water
2 tablespoons Saf instant yeast
2 tablespoons sugar
2 teaspoons freshly crushed sea salt
2 tablespoons olive oil
6 cups all-purpose flour (the Baker's Catalogue sells an amazing flour)
Measure the water, yeast, sugar, salt, olive oil and flour into the bread pan. Program for white bread, dough cycle and large loaf. After the dough has been kneaded, you can put it in a large stainless bowl and cover the dough with a damp cloth. I normally forget it is in there and catch it just before it is about to rise over the top of the pan, so it still works, either way. You could also use half the ingredients for just one loaf if you want to let it rise in the bread machine
pan.
Let it rise until double in a warm place. My secret it to turn the oven on and then almost immediately off (just leave it on until you feel some heat on your hand) and this seems to create a "just warm enough" environment for bread to rise. Punch down and divide into thirds. Roll out two squares and one elongated loaf. This works well on the regular size cookie sheets. If you have a larger cookie sheet, you can roll the dough into two 8-inch squares.
Make deep indents with the end of the rolling pin handle at regular intervals. Then brush with olive oil. Let the bread rise until almost doubled.
Either sprinkle with sea salt or sprinkle with dried or fresh rosemary and sea salt. You can also top the dough with tomato slices, onion slices and sliced and pitted Kalamata olives before baking.
Bake at 400 degrees for 30 minutes.
After the bread cools, it will slice easily and it freezes very well. I normally slice two loaves and cut one into squares for sandwiches.
To make an Herbed Cream Cheese: Blend together 1/3 cup butter, 1 (8-ounce) package cream cheese, 2 teaspoons dried parsley, 2 teaspoons dried rosemary and 1 teaspoon dried thyme.
The idea for this bread came to me after visiting a sandwich shop at a garden center in Seattle. After arriving home from visiting my grandmother, I knew I had to try to make the cream cheese and the bread because they were perfect to serve with homemade soup.
This bread has a lot of possibilities so you can vary the toppings to suit the types of soups you are serving.
The Instant yeast always works and with a bread machine, you end up feeling like a professional baker. The results are sure to impress. The bread always has a "fresh from the bakery" taste unlike the taste of breads made with packets of yeast.
~The Rebecca Review
The yeast can be stored in the refrigerator or freezer and is very convenient to use. Unlike the yeast cakes, you don't have to worry about mixing it with water or milk. You just measure it into the bread machine.
Here is the recipe I love making for Focaccia bread. It turns out wonderful and you can start it in the bread machine or make it by hand. We serve this in slices or squares topped with butter and fresh rosemary or an herbed cream cheese. Perfect with homemade soup in the winter.
Focaccia for the Bread Machine (start in machine, finish by hand)
2 1/2 cups water
2 tablespoons Saf instant yeast
2 tablespoons sugar
2 teaspoons freshly crushed sea salt
2 tablespoons olive oil
6 cups all-purpose flour (the Baker's Catalogue sells an amazing flour)
Measure the water, yeast, sugar, salt, olive oil and flour into the bread pan. Program for white bread, dough cycle and large loaf. After the dough has been kneaded, you can put it in a large stainless bowl and cover the dough with a damp cloth. I normally forget it is in there and catch it just before it is about to rise over the top of the pan, so it still works, either way. You could also use half the ingredients for just one loaf if you want to let it rise in the bread machine
pan.
Let it rise until double in a warm place. My secret it to turn the oven on and then almost immediately off (just leave it on until you feel some heat on your hand) and this seems to create a "just warm enough" environment for bread to rise. Punch down and divide into thirds. Roll out two squares and one elongated loaf. This works well on the regular size cookie sheets. If you have a larger cookie sheet, you can roll the dough into two 8-inch squares.
Make deep indents with the end of the rolling pin handle at regular intervals. Then brush with olive oil. Let the bread rise until almost doubled.
Either sprinkle with sea salt or sprinkle with dried or fresh rosemary and sea salt. You can also top the dough with tomato slices, onion slices and sliced and pitted Kalamata olives before baking.
Bake at 400 degrees for 30 minutes.
After the bread cools, it will slice easily and it freezes very well. I normally slice two loaves and cut one into squares for sandwiches.
To make an Herbed Cream Cheese: Blend together 1/3 cup butter, 1 (8-ounce) package cream cheese, 2 teaspoons dried parsley, 2 teaspoons dried rosemary and 1 teaspoon dried thyme.
The idea for this bread came to me after visiting a sandwich shop at a garden center in Seattle. After arriving home from visiting my grandmother, I knew I had to try to make the cream cheese and the bread because they were perfect to serve with homemade soup.
This bread has a lot of possibilities so you can vary the toppings to suit the types of soups you are serving.
The Instant yeast always works and with a bread machine, you end up feeling like a professional baker. The results are sure to impress. The bread always has a "fresh from the bakery" taste unlike the taste of breads made with packets of yeast.
~The Rebecca Review
29 of 30 people found the following review helpful
I run my automatic bread maker at least twice a week, so I go through a lot of yeast. I measure out my own dry bread mix according to a couple of recipies and store it in the freezer. I mix five batches at a time. To start the machine on any given day, I just reach for a single-batch container.
When I am putting up the dry mix, I am committed. I have to be sure I have enough of each ingredient to start with. Having a pound of Saf Instant Yeast on hand saves me from running to the store for the little 4 oz. jars or fiddling with teensy-weensy foil packets, which are just the wrong size. I store the instant yeast in the freezer, too, by the way.
I don't worry about ingredients much. I add a tablespoon of vital gluten to each batch to make up for any deficiency in the flour. However, there is one ingredient that has to be perfect: the yeast. If it "don't go," I've wasted the first batch. Then I have to get good yeast and go back and add it to unused batches. Been there; done that!
I've bought three one-pound bricks of Saf Instant Yeast in the last couple of years. They have given consistent results from first to last. The days when I ruined loaf after loaf trying to use yeast from the supermarket are over.
When I am putting up the dry mix, I am committed. I have to be sure I have enough of each ingredient to start with. Having a pound of Saf Instant Yeast on hand saves me from running to the store for the little 4 oz. jars or fiddling with teensy-weensy foil packets, which are just the wrong size. I store the instant yeast in the freezer, too, by the way.
I don't worry about ingredients much. I add a tablespoon of vital gluten to each batch to make up for any deficiency in the flour. However, there is one ingredient that has to be perfect: the yeast. If it "don't go," I've wasted the first batch. Then I have to get good yeast and go back and add it to unused batches. Been there; done that!
I've bought three one-pound bricks of Saf Instant Yeast in the last couple of years. They have given consistent results from first to last. The days when I ruined loaf after loaf trying to use yeast from the supermarket are over.
Most Recent Customer Reviews
3.0 out of 5 stars
Just ok
I made the exact recipe using this yeast and the bread yeast at our local store. The bread yeast yielded a better pizza crust. Read more
Published 3 days ago by Fourtimemomma
5.0 out of 5 stars
Don't know how I functioned without instant yeast
If you hate proofing your yeast, this is for you! You can skip that nasty little step and get on with your baking! Read more
Published 6 days ago by Jody A Wright
2.0 out of 5 stars
be warned, no expiration date on hard to open package
be warned, no expiration date on package so amazon doesn't know how to arrange them for sale. And I got lucky that the batch still works. Read more
Published 15 days ago by Seth
5.0 out of 5 stars
Never fails
I don't know about you, but I have found most types of dried yeast to be temperamental. Sometimes, it just won't work (even though it hasn't expired and it's been stored properly... Read more
Published 1 month ago by Nicoline Smits
5.0 out of 5 stars
Excellent product.
Excellent packaging. Excellent quality. No fuss no muss and the yeast seems to activate in a fairly wide spectrum of water temps. Not as picky as some other brands. Read more
Published 1 month ago by Gene M Phipps
2.0 out of 5 stars
Storage problem at this product
I bought this product a few months ago. There was a problem about the storage of this product. I thought that it needs to add the explanation about the storage method.
Published 1 month ago by Blue Ocean
5.0 out of 5 stars
keeps forever!
I love this yeast. If you need an instant yeast, this one keeps in the fridge and remains fully active long past the sell date (takes me about 3 years to get through a packet and... Read more
Published 1 month ago by The Epistolary Dilettante
5.0 out of 5 stars
The Best Yeast
This is the best yeast! I would not purchase any other brand except Saf-Yeast. It stores very, very well in the refrigerator or the freezer.
Published 1 month ago by L. Neuharth
5.0 out of 5 stars
The pro's favorite yeast.
Did some research, almost all said this is the one. Works well for me. Actually cheap compared to the packets.
Published 2 months ago by B. Zinn
5.0 out of 5 stars
Consistent Results
This is the best yeast I've found. Keeps for months in the freezer. Doughs rise consistently when using this yeast. Don't hesitate to purchase.
Published 2 months ago by Salpino
