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Saf Instant Yeast, 1 Pound Pouch
- Safe Instant Yeast is one of the top selling yeasts in the world
- Comes in a large, 16-ounce (1 Pound) vacuum-packed bag
- Store in an airtight container; for 6 months at room temperature or in the fridge; or for a year or longer in your freezer
- Fast acting and long lasting
- Saf Instant Yeast is one of the top selling yeasts in the world
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Size: 16 Ounce
Yeast, sorbitan monostearate, ascorbic acid
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Top Customer Reviews
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.
I tend to bake in phases, so I also appreciate the shelf (or in my case, freezer) life. I usually keep a small container in the refrigerator and the rest bagged up in the deep freeze. I even found some at the back of the freezer that was about three years old and it still worked perfectly. I have *never* had this stuff fail on me.
Since I'm not that serious of a baker, I can't compare Instant Yeast to Cake Yeast or other exotics, but for the bread machine and everyday bakers, this is the best I've found.
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
Let it rise until double in a warm place.Read more ›
Who am I to judge, but I'm a bit suspicious of reviews that state that the yeast didn't work (It worked fine for 50 other reviewers, but not for them? Go figure...)
If you buy this from Amazon you get 16 oz. of yeast for about the same price as 4 oz of yeast in those strips you buy at the supermarket. I just tossed the whole one-pound package into a zip-lock bag and keep it in my refrigerator.
Make SURE you understand the difference between the different types of yeast (which can be confusing!) This product is INSTANT YEAST. Here's some great info from the amazing folks at Cooks Illustrated:
Instant Yeasts: Also called "Instant," "Rapid Rise," or "Bread" instant yeasts are also processed to 95 percent dry matter, but are subjected to a gentler drying process than active dry. As a result, every dried particle is living, or active. This means the yeast can be mixed directly with recipe ingredients without first being dissolved in water or proofed. It is in this context that the yeast is characterized as "instant." We prefer instant yeast in the test kitchen. It combines the potency of fresh yeast with the convenience of active dry, and it is considered by some to have a cleaner flavor than active dry because it contains no dead cells. (In our months of testing, we found this to be true when we made a lean baguette dough but could detect no difference in flavor when using the two yeasts in doughs made with milk, sugar, and butter.)
To substitute active dry for instant (or rapid rise) yeast: Use 25 percent more active dry. For example, if the recipe calls for 1 teaspoon of instant yeast, use 1 1/4 teaspoons of active dry. And don't forget to "prove" the yeast, i.e.Read more ›
Most Recent Customer Reviews
Great yeast, recommended in the books by Ken Forkish. I bake 2-3 loaves of bread a week and this will probably last me a year at that rate.Published 13 days ago by Amazon Customer
Hands down the best yeast. No refrigeration required. Huge 1 pound pouch. And an affordable price.Published 13 days ago by Daniel
It's just yeast but reliable and easy to measure. The only thing I'd like better is a sealable bag. But I keep it in a resealable storage bag in the fridge.Published 18 days ago by jjm3fp
I am new to baking breads and am excited about the prospect of being a good one. This is will use probably at least weekly, Good price for a nice product.Published 25 days ago by KATHY HOOGERWERF
I got this product for homemade pizza. I feel like this yeast isn't working as well as Fleishman's Instant Pizza Yeast. My pizza's are not rising as much as I think they should be.Published 26 days ago by sitaxyz