This product works best when dissolved in water prior to mixing. This is Fleischmann's quick and easy instant active dry yeast. You do not need to dissolve it first, but you can combine it with other ingredients when you use the quick, one-rise method. Fleischmann's Fresh Active Yeast Also known as compressed or cake yeast, this product comes in a cake form. To use, simply crumble into dry ingredients or soften in warm water first.
Wheat is the most common type of flour used in bread baking.
It includes all-purpose flour, bread flour and whole wheat flour. Wheat is rich in gluten, a protein that gives dough its elasticity and strength. When yeast and flour are mixed with liquid and then kneaded or beaten, the gluten forms and stretches to create a network that traps the carbon dioxide bubbles produced by the yeast. Recipes with whole wheat flour have less gluten and make denser loaves. That's why these recipes generally require some all-purpose flour which increases the gluten and makes lighter, taller loaves.