2x7g sachet Fast Action Dried Yeast
Yeast is a living organism which produces carbon dioxide when it ferments. This gas naturally expands the dough helping to give the loaf a good volume. It also matures and develops the dough, providing flavour through the production of complex compounds.
Fast Action Dried Yeast (Easy Blend Yeast):
A powdered yeast which generally comes in sachets and can be added straight into your cake/bread mix. Used in all our recipes for ease.
Dried Yeast (Active Dried Yeast):
Comes as granules that are added to water and sugar to activate.
Fresh Yeast (Cake or Compressed):
A solid block of yeast with a short shelf life, that is stored in the fridge and activated by adding to water and sugar.
A naturally grown yeast that takes longer to activate, but is easy to digest. See our sourdough starter recipe.
300ml Water (warm)
640g Carr's Plain Flour
65g White Sugar
1½ tsp Salt
1 tbsp Vegetable Oil
65g Bicarbonate of Soda
600ml Water (hot)
Mix the ﬂour, sugar and salt in a large bowl. Next mix in the yeast and oil, then gradually add the water to create a sticky dough (you may not need all the water).
Knead the dough until smooth, about 10 minutes. Lightly oil a large bowl and place the dough, turning to coat with oil. Cover with a clean cloth and leave to rise in a warm place for about 1 hour or until double in size.
Pre heat oven to 230ºC (Fan 210ºC, Gas Mark 8). Grease a baking sheet.
Dissolve the Bicarbonate of soda in the 600ml of hot water and set aside.
Turn the dough out onto a lightly ﬂoured board and divide into 12 pieces. Roll each piece into a rope and twist into a knot. Once half of the dough is shaped, dip each pretzel into the bicarbonate mixture and place on baking sheets, sprinkle with sugar.
Bake in the oven for 8 minutes. Remove and cool on a wire rack. Repeat with the remaining dough.
To serve sprinkle with cinnamon or icing sugar.
Milled in the UK by Carr's Flour Mills Limited, Solway Mills, Silloth, Cumbria CA7 4AJ