Yeast dry 7 g, 3 pieces

Yeast dry 7 g, 3 pieces

There is this one moment in baking that makes you forget everything else. The moment when you open the oven and the aroma of freshly baked yeast plait wafts through the whole kitchen. The golden brown crust glistens, the dough is soft and airy - and you know: this is exactly how it should be. This is exactly what you can achieve with this dry yeast - every time, without any fuss and with a result that will delight everyone.

Into the flour - it's that simple

Mix the contents of the bag (7 g) thoroughly with the flour - the dry yeast does not need to be mixed. Then simply process the ingredients listed in the recipe as usual, adding the liquid otherwise required for mixing directly. After preparation, leave the dough to rise as usual before baking. No pre-dough, no waiting, no dissolving in water - just get started straight away.

Your dough, your rules - tips for the best result

For the dry yeast to work optimally, all ingredients should be at room temperature - especially the liquid. Liquid that is too hot above 40 degrees can kill the yeast, liquid that is too cold slows down the rising process. The dough should rise in a warm, draught-free place - 25 to 30 degrees is ideal. If you can't find a warm corner in the kitchen, you can also leave the dough to rise in a slightly preheated oven that has been switched off again. The longer the dough rises, the more intense the yeast aroma becomes - a long, cold rise in the fridge overnight produces particularly aromatic results.

From plaited bread to pizza - the versatility of dry yeast

This dry yeast is the reliable companion for all yeast dough recipes. Baking a classic yeast plait for Sunday breakfast? The dry yeast ensures an airy, fibrous dough with a golden brown crust. Making homemade bread rolls for the family? Dry yeast makes them soft on the inside and crispy on the outside. Want to bake rustic bread? No problem - dry yeast works reliably in any bread dough, whether white bread, mixed bread or wholemeal bread. Dry yeast is also the first choice for savory and sweet specialties: pizza dough works just as well as focaccia, cinnamon rolls, doughnuts, Gugelhopf or festive Christmas baked goods such as Stollen and Zopfbrot. In short: wherever yeast dough is on the recipe, this dry yeast is your reliable partner.

Small in size, big in use - the practical 3-pack

With three bags of 7 g each, you are perfectly equipped - for the Sunday plait, the spontaneous pizza party or the freshly baked bread when company comes. Each bag is precisely portioned and can be used individually - no weighing, no leftovers, no used packets. Baking with yeast is no coincidence - it is trust in the right ingredients. And this trust pays off: with a dough that rises perfectly, a crust that cracks and an interior that is so airy and soft that the first bite says it all. With this dry yeast, yeast doughs always succeed. You can feel it - and so can everyone sitting at the table with you.