Compressed yeast may be easily judged as to quality.
Moist yeast, which is usually called compressed yeast, consists of the pure yeast culture, or growth, mixed with starch to make a sort of dough and then compressed into small cakes, the form in which it is sold.
Three cups of milk, one cup of yeast, or one cake of compressed yeast dissolved in a cup of tepid water, and flour enough to make a thick batter; set this as a sponge over night.
Use for two loaves of bread three quarts of sifted flour, nearly a quart of warm water, a level tablespoonful of salt and an ounce of compressed yeast.
HOT CROSS BUNS Rub one half cupful of butter into eight cupfuls of sifted flour, then add half a cake of compressed yeast dissolved in three cupfuls of scalded milk.
When one Fleischman yeast cake is used in any recipe the ordinary half-ounce cake ofcompressed yeast is intended, twenty-eight cakes in a pound.
The more easily and more quickly made "straight" dough, when using Fleischman's compressed yeast, is mixed in the morning and all the ingredients necessary are added at one time.
If for tea, set the sponge in the morning, using one half cake of compressed yeast.
Add a half teaspoonful of salt; when cold add a quarter of a compressed yeast-cake, and enough buckwheat flour to make a soft batter.
Cream the butter and sugar, add a quart of lukewarm milk, half of the flour, and either a half pint of brewer's yeast or a cake and a half of compressed yeast.
Three pints of flour, an even teaspoonful of salt, two cakes of compressed yeast dissolved in tepid water and enough milk to make a soft dough.
Add one fourth of a compressed yeast cake to two cups of water containing two tablespoonfuls of molasses or sugar.
Let us now take a compressed yeast cake, shake up a small portion of it in a solution of molasses and water, and fill a fermentation tube with the mixture.
In each of three fermentation tubes were placed an equal amount of a compressed yeast cake.
One half or two thirds of a cup of homemade yeast, according to its strength, or one half a cake of compressed yeast dissolved in a half cup of lukewarm water, will be sufficient for one quart of liquid.
When lukewarm, add one half cup of warm water, in which has been dissolved a cake of compressed yeast, and a quart of white flour.
Compressed yeast, if good, breaks off dry and looks white; if poor, it appears moist and stringy.
Compressed yeast is always in proper condition to use until it becomes soft, often the yeast cakes are slightly discolored, but this does not affect the yeast, being caused by the oxidation of the starch in the cake.
One cup of liquid yeast is equal to one cake of compressed yeast.
Soak one cake of compressed yeast in a cup of lukewarm milk with a teaspoon of sugar, a teaspoon of salt, and sift a pint of flour in a bowl, in which you may also stir a small cup of milk and one egg.
One pint of warm milk, half a cake of compressed yeast, or half a cupful of liquid yeast; one quart of flour, one table-spoonful of butter.
Compressed yeast is meant when dry is not specified in recipes calling for cakes of yeast.
As it is of material interest to the baker to acquaint himself with a general knowledge regarding the manufacture of compressed yeast, a short but clear description is given below.
This is probably the most momentous stage of compressed yeast manufacturing, and watchfulness must be practiced, if the object be to produce a pure yeast free from all possible contamination.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "compressed yeast" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
