INGREDIENTS: Yeast, Sorbitan Monostearate.
- Dissolve yeast in 1/4 cup warm water (100-115°) and 1/4 tsp. sugar.
- Deduct the 1/4 cup water from the total liquid in the recipe.
- Mixture should begin bubbling within 5 minutes. This will guarantee that yeast is alive and active.
- After adding yeast to flour(s) knead 8-10 minutes for best volume.
- Let dough rise in a warm draft free place (80-85°).
Store in a cool, dry place (Freezer not recommended).
For All Flours.