The love of Yeast

" I had a love  affair  with yeast  and  all the  things  associated  with the use of it."  I  Had a baking class and   everyone confused  about all thing it was the  yeast.   Now the things I  take  for  granted I  just assumed are  easily  understood. I thought  this  may make the  discussion  easier to have.  She use  for the  next  class  no one   will fill   intimidated  by the use  of  yeast.

First of all, there are two kinds of yeast - fresh, compressed yeast in cakes and dry yeast.  Special note  the yeasts that are labeled "For Bread Machines" are instant yeasts. Fresh yeast is something most people do not use anymore and many stores don't bother to carry it.  It has a very short shelf life (two weeks or less) and is highly perishable. of this, manufacturers developed dried yeast, or "active dry yeast."  It enables yeast to be stored for a time.  In this particular drying process, some yeast cells are killed and so that is why it is best to "proof" active dry yeast in some warm liquid, to make sure that enough yeast cells are still alive to do the trick with your dough.  Manufacturers got even more clever and came up with a different drying process, one that left a whole lot more yeast cells alive - this is "instant dry yeast", better known as Rapid Rise (Fleischmann's brand) or Quick Rise (Red Star brand) or Perfect Rise (SAF brand). They do not require proofing or rehydration to work.  They are designed to be added right in with your dry ingredients.  These instant dry yeasts are all the same thing and are packaged the same, also - in 1/4 ounce little envelopes. Instant, or quick rising yeasts, will do the job of rising your doughs about 50% faster. They are more stable and reliable and a lot of people prefer try  some recipes that   require yeast  here  are  some of my  favorites.

Beignets

INGREDIENTS:

1/2 cup water 1 tablespoon yeast 1/4 cup shortening 1/2 cup sugar 1 teaspoon salt 1 cup boiling water

1 cup evaporated milk 2 eggs, beaten 7 1/2 cups flour 1 quart vegetable oil for frying 1 cup confectioners' sugar for dusting

DIRECTIONS:

1.	Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
2.	Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
3.	Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
4.	Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.
5.	Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).
6.	Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.    School Lunchroom Cafeteria Rolls INGREDIENTS: 3 cups warm water 1 tablespoon white sugar 2/3 cup white sugar 3 (.25 ounce) envelopes active dry yeast 1/4 cup milk 2 eggs 1 tablespoon salt 10 cups all-purpose flour 1/4 cup shortening 1/4 cup butter, melted DIRECTIONS: 1. In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy. 2. Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes. 3. When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.