Check for your expiration date on the yeast, for bread recipes using 6
to 9 cups of flour use 1 and 1/2 tablespoons of yeast, use 105 degree
liquid in a pre-warmed bowl or measuring cup and be sure to include
some form of sweetener ( sugar, honey or molassas ) in the liquid for
the yeast to "feed on". Using a fork or small wisk stir the mixture.
Under these conditions your yeast should begin foaming and showing
activity within minutes, if so success. Otherwise pour out mixture and
start over with "fresh yeast". One other thing if you are using bulk
yeast pull it out of the fridge and let it come to room temperture.

Mike

On 1 Jan 2005 01:59:38 -0800, "Cakelover" > wrote:

>Anwer wrote:
>> Hello to all.
>>
>> In almost all recipes of bread baking, we find the amoung of yeast
>> given as one/two pack. My problem is that in my country yeast is
>> available in large packets, or in jars. How much yeast (1 t sp, tb
>sp,
>> etc) is there in one package?
>>
>> Thanks to all.
>
>On my yeast package, it says one package is 1/4oz. equal to 2-1/4
>teaspoons.
>
>I tried to make a yeast-bread tonight, but it didn't rise at all. I
>bought the yeast 1 week ago. I spread it in warm milk, but it came into
>a cluster, but not dissolved at all. I made yeast-bread few years ago.
>When I put yeast in warm water, it bubbled, but not this time. The
>yeast I used is Active Dry Yeast. It's winter time now so I guess the
>rising time is needed longer. Therefore, I put the dough for over 3
>hours. When I pour yeast mixture in mixing bowl, it's not warm or hot
>at all. Does it matter? Is there any possible reason why the dough
>doesn't rise at all? Thanks to all.