Let’s test this with one of my favorite sandwich loaves, King Arthur’s Classic White Sandwich Bread. King Arthur's Classic White Sandwich Bread made with less than half the amount of yeast called for. When you reduce the amount of yeast, you have to compensate in one (or both) of two ways: raise the rising environment temperature and/or give the yeast more time to do its work. You absolutely can - but not by following the same procedure you do ordinarily. What if you could make that same bread using half the amount of yeast - or even less? Reduce the yeast in your recipe by 50 to 80 percentĪ typical sandwich bread recipe often calls for 1 packet (2 1/4 teaspoons) of active dry yeast or a couple of teaspoons of instant yeast. So save those sweet bread recipes for better times. Enriched doughs (those with lots of butter, eggs, milk, and/or sugar) can develop off flavors in a warmer environment, or in the time it takes for reduced amounts of yeast to grow and work at cool room temperature. In order to use less yeast you’re going to add time and/or warmth to the dough preparation process. Now is not the time for brioche, Portuguese sweet bread, or any rich, sweet loaf that requires lots of yeast (like a tablespoon or more).
How to bake yeast bread using less yeastįirst, choose your recipes wisely. Let’s discover the best ways to stretch your yeast supply as far as it can possibly go. But even if you’ve got a half-pound of SAF safely stashed in your freezer, you’ll probably feel safer using as little of that precious hoard as possible. Maybe you only have three packets of yeast left, or a few ounces at the bottom of your 1-pound bag. What’s a yeast baker to do? Forgo those delicious cinnamon rolls, the pleasure of family pizza night, or the pure comfort of a slice of warm homemade bread and butter? Perish the thought! Our wildly popular Crispy Cheesy Pan Pizza uses just 1/2 teaspoon of yeast. Thus it may be a bit slower returning to its rightful spot in the baking aisle. But beyond that, yeast is a living organism you can only rush its growth so much. Word has it that packaging has been the main challenge so far. Whether you’re partial to packets of active dry yeast or spoonfuls of instant, yeast takes time to manufacture and package. Unfortunately, commercial yeast is another matter. Maybe your favorite variety or brand (and we hope it’s King Arthur!) isn’t available yet, but rest assured there’s lots of flour in the national pipeline, and all manufacturers are working hard to keep America fully stocked. Gradually, oh so gradually, flour is making its way back onto supermarket shelves. The recent flour shortage seems to be easing.