- Dish type
- White bread
This recipe uses fresh yeast. Then simply defrost how ever many slices you need, toast them and spread with butter for a 'fresh out of the oven' taste.
59 people made this
- 35g (1 oz) fresh (compressed) yeast
- 225ml (8 fl oz) warm water (45 C)
- 1L (1 3/4 pints) hot water
- 150g (5 oz) caster sugar
- 1 tablespoon salt
- 100g (4 oz) butter
- 2kg (4 1/2 lb) bread flour
MethodPrep:2hr ›Cook:40min ›Ready in:2hr40min
- In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.
- In a very large bowl, combine hot water, sugar, salt and butter. Stir to dissolve butter; let cool to lukewarm. Add the yeast mixture and 1/3 of the of flour; beat well. Stir in the remaining flour, a little at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
- Lightly oil two large bowls. Divide the dough in half and place each half in a bowl; turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate dough, form into rounds and let rise again until doubled, about 30 minutes.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 23x12cm (9x5 in) loaf tins. Cover the loaves and let rise until doubled in volume, about 40 minutes.
- Meanwhile, preheat oven to 180 C / Gas mark 4.
- Bake in preheated oven for 35 to 40 minutes, until loaves are golden brown and bottoms sound hollow when tapped.
Fresh, or compressed, yeast is beige in colour, firm and easily flaked. It should smell fresh; don't use if it smells acidic or if it is very dark in colour. It keeps in the refrigerator for several days, and also freezes well.
Reviews & ratingsAverage global rating:(20)
Reviews in English (18)
by TRACY DAWN
thanks for posting this. my book is in pieces and really wanted to make bread like mum used to make..thanks-15 Sep 2008
id never used fresh yeast before,so wasnt sure if I ws getting it right it didnt rise for me in an hour it took 10 hours my kitchen is cold still the bread turned out fab!-22 Mar 2012
Something else.easy recipe for bread, i made it. i used 200g sugar, and poured in a little bit of corn oil. i used two sachets of dried yeast in water with a teaspoon of sugar to get it all started. brushed with butter when baking to coat the tops of the rolls so they'd brown real nice. great recipe, thanks for sharing.-15 Sep 2008
This incredibly tasty Cob Loaf is also a wonderful yeast bread for beginning bakers to make! It pairs well with practically any meal, and is a very popular bread to use for serving soups and party dips in!
This delicious cob loaf is an easy yeast bread to make!
Fresh Yeast Breadmaker Loaf
There seemed to be quite a lot of confusion about whether a Fresh Yeast Breadmaker Loaf is successful or even possible, so I thought I’d give it a go. Previously I’ve only used dry yeast for a variety of different breads and doughs, which were generally pretty good but I felt like experimenting. My local Tesco supermarket baker very kindly gave me a large lump of fresh yeast – far more than I needed for my experiment, but friends advised me that it’s fine to freeze it, while keeping some in the normal fridge where it should be OK for a couple of weeks. Anyway, I thought my first effort should be something I’d done many times using dry yeast (50% wholemeal & 50% white) so I could compare the results. I’d say the main difference is that the texture of the fresh yeast loaf is rather denser, but strangely just as light, which gives each slice a slightly more satisfactory texture. The only disadvantage is that supposedly using the breadmaker timer doesn’t suit fresh yeast. Since I really like to wake to the smell & taste of fresh bread I’ll be testing this out and let you know the result.
Bake better bread: Fresh Yeast
What yeast do you use in your bread? Do you think that fresh yeast is difficult to use? Let’s bust some myths.
Baker’s yeast or Saccharomyces cerevisiae is widely used in bread production. Until 1825, all yeast was supplied in liquid form. Nowadays, fresh yeast is mostly commonly pressed and supplied in cubes or blocks. Dried or quick acting yeast is the same strain of yeast supplied in a different form.
I use only fresh yeast as my recipes are based on those I was taught in France. It is so easy to use and readily available to purchase and I think gives a superior flavour.
Fresh yeast is sold in cubes or blocks
Fresh yeast is easy to purchase
Most of the large supermarkets make yeasted products in store and are ready to sell you yeast! Just head for the bakery counter and ask for yeast at the counter. Expect to pay 50p per 50 gr or less. You simply store it in the fridge in a sealed container. It will last about two weeks.
Alternatively, you can purchase yeast with your online shopping from Ocado or Amazon. Shipton Mill sell a different type of yeast, Bioreal which is organic and lasts up to 1 month.
I’m often asked if you can freeze yeast. You can, but it deteriorates quickly and loses its effectiveness. It is far better to use fresh.
Simply add your fresh yeast straight into the flour
Fresh yeast is easy to use
In many recipes the instructions say to pre-mix the fresh yeast with sugar and warm water and leave the mixture until bubble form. There is absolutely no need to do this. Fresh yeast can be mixed in with the flour, water and salt with no preparation and no sugar. If you are hand kneading, rub the yeast into the flour first for easy mixing just as if you were rubbing butter into flour to make pastry.
Fresh yeast is approximately 70% water, dried yeast 7% water. Dried yeast can become more sensitive to high sugar or highly acidic doughs – another reason to use fresh.
Tip: Never put salt on top of fresh yeast, it will destroy the yeast.
How much fresh yeast to use
The amount of fresh yeast you require depends on whether you are making bread or an enriched dough (one that includes eggs and butter). You may find your recipe requires large amounts of fresh yeast which is not necessary!
Simple bread recipes require 1% to 1.5% of the weight of flour. If you’re using 1 kilo of flour, that means you need only 10 to 15 grams of yeast. I use 1.5% if I am making an olive oil dough.
Sweet doughs such as this chocolate almond filled bun need more yeast
Enriched doughs need 3% to 4% of the weight of flour. If you’re using 1 kilo of flour add 30 to 40 grams of yeast.
Using too much yeast can lead to a bitter flavour due too much amino acid being released.
Converting dried yeast quantities to fresh
If your recipe uses dried yeast and you’d like to start using fresh, Doves Farm have a handy conversion table. However, I’d suggest you take the weight of flour in your recipe and work out how much you need by percentage as mentioned above. eg 500 grams x .01 = 5 grams. It should be half of the fresh yeast noted.
The role of yeast in the breadmaking process – the tech-y bit
The yeast breaks down the starch in the flour to form carbon dioxide and alcohol (ethanol). The carbon dioxide forms small air bubbles, which makes the dough ferment and become airy. The small amount of alcohol formed in the dough disappears during baking.
A series of articles on tips to bake better bread
Why not join one of my classes? There are plenty to choose from, or you can tailor one to suit.
How to Substitute Instant Yeast for Active Dry Yeast
Instant yeast, also known as fast-rising, rapid rise, quick rise and/or bread machine yeast, is a clone of yeast with slightly different attributes than good-old active dry yeast. It absorbs water a bit quicker so the little yeast cells can get their machinery going quickly, enhancing the bread's rise. The dried yeast is also made into much finer particles, again hastening rehydration.
Instant yeast is usually more expensive and can be directly added to the dry ingredients without rehydrating or proofing first. Because the dry ingredients absorb some of the heat from the lukewarm water, you can use water that is somewhat hotter, 120 to 130 F, to make your dough unless the recipe calls for colder water (delayed rise). You can choose to proof this yeast if it is older or past its expiration date. Use some of the liquid for the recipe to do this.
- Multiply the amount of active dry yeast in the recipe by 0.75 to figure out how much instant yeast you should use.
- 1 package active dry yeast (2 1/4 teaspoons) = 1 2/3 teaspoons instant yeast
- 1 teaspoon active dry yeast = 3/4 teaspoon instant yeast
Making a Crusty White Loaf
I believe there are few things more rewarding than baking bread. The dough, the smell, the cracking of the crust, the warm oven. Eat this loaf while it’s still warm with fresh dairy butter and soft dark brown sugar. I love making this bread with fresh yeast. Use 20 grams of fresh instead of the 7 grams instant yeast, if you can get it.
|Ingredients for the Crusty White Loaf|
|makes 1 bread|
|500||g||white wheat (bread) flour|
|275||g||luke warm water|
|8||g||(sea) salt (1.4 tsp)|
|7||g||instant yeast (2 1/4 tsp)/ or 21 grams fresh yeast|
|10||g||honey (1.5 tsp)|
Open WKB Dough Calculator
Making the Crusty White Loaf
Note: We use European flour which absorbs a few % less water than American type flour. People using this type of flour should add 3-8 g water to their dough.
Mix flour and salt. Add yeast and honey to the flour mixture and add the the water to make a nice dough (not too dry, not too wet, ever so slightly sticky). If you use fresh yeast, first dissolve it in some of the water before adding it, however if you use instant yeast you can add it directly to the flour. Add the butter when the dough is starting to form a ball. Knead for approximately 10 minutes with a KitchenAid or Kenwood type mixer or about 15 minutes by hand (for you (semi)professional standing mixer owners I would recommend 6 to 7 minutes kneading time).
Cover and let it rest in a warm place for an hour. Gently knock it back, shape and let proof for (at least) one hour. Check regularly. When you think it has risen enough, use your finger to make a small dent in the dough. If the dent remains, the bread is ready to bake, if the indentation disappears, the dough needs more proofing time.
Bake in a preheated oven 230º C / 445º F for 40 to 45 minutes. Make sure to keep an eye on it during baking. If it browns too quickly you can set the oven at around 200º C but make sure you get a full bake otherwise your bread will not be cooked properly. Try to create some steam in your oven by putting a small metal baking tray on your oven floor and pouring a cup of hot water onto it just before baking. Release some steam by setting your oven door ajar 5 minutes before the bread is ready. That way the chance of getting a crusty crust increases. Slashing the dough with a lame or bread scoring knife in a nice pattern also helps with your oven spring and crust. Leave to cool on a wired rack.
Using fresh yeast in Delia's bread
Ref Easy White Loaf
As many of us are now having to make our own bread, I have been lucky to find a small bag of strong white flour and same of strong brown flour, however i have not found Easy Cook Yeast - anywhere, not even available stock online. The bakery has given me fresh yeast to use. Could you possibly advise how I can substitute fresh yeast for this recipe.
Also, the baker gave me a block of 130 grams of fresh yeast - how long could I store this in the fridge and/or can I freeze small quantities of it for each batch of bread? thanks
To use fresh yeast simply mix the required amount into the warm liquid and mix into the dough straight away.
Fresh yeast can be stored in a deep freezer, wrapped 1 oz (25 g) portions.
It will keep in a freezer for three months, or in a refrigerator for three days.
To replace the 7g of yeast in the quick wholemeal I would use 25g of fresh, crumbled and dissolved in the warm liquid.
For the ¾ teaspoon in the easy white loaf I would use 10g of fresh, crumbled and dissolved in the warm liquid.
Ps. Regarding your note about spoons…All spoon measurements are level unless stated otherwise, and juts to clarify, Delia’s tablespoon measurement is 20ml, the dessert spoon 10ml and the teaspoon 5ml.
Olive oil bread
Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.
Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger – it should feel perfectly hand-hot. Add the oil.
Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.
Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.
When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger. (At this stage, you can add other flavourings - see 'Goes well with', right).
Tip dough onto a floured surface, knead to remove air bubbles. Shape into a round, place on an oiled baking sheet and slash top with sharp knife. Cover and rise for 30 mins. Heat oven to 240C/220C fan/gas 8. Bake for 30-35 mins until browned and crisp.
Make double quantity of dough and put half into a large, oiled food bag, with room for rising. Leave overnight in the fridge to rise. Bring back to room temperature, then shape, prove and bake as above. You’ll have fresh bread for two days.
For part-baked bread, reduce cooking time to 25 mins until pale golden. Cool, then freeze. To bake, defrost, then bake for 15-20 mins until crisp and browned. Or, to freeze cooked bread, wrap the cooled loaf in a freezer wrap or a food bag, excluding as much air as possible and sealing well. Label and freeze for up to 1 month.
- 1 ½ cups milk
- ½ cup shortening
- ½ cup white sugar
- 2 teaspoons salt
- 2 (.25 ounce) packages active dry yeast
- ½ cup warm water (110 degrees F/45 degrees C)
- 2 eggs
- 7 cups bread flour
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening, sugar and salt stir until melted. Let cool until lukewarm.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the cooled milk mixture, 2 eggs, and two cups of flour stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate dough and let rise until doubled again, about 45 minutes.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake at 375 degrees F (190 degrees C) for about 35 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove from pans and cool on wire racks.
The Easiest Loaf of Bread You'll Ever Bake
With just five everyday ingredients, simple instructions, and no advanced baking techniques, this recipe for European-style crusty bread is a great introduction to yeast baking. It truly is “the easiest loaf of bread you’ll ever bake” — thanks in large part to the high-protein of King Arthur Unbleached Bread Flour , which guarantees great texture and a high rise no matter how elementary a baker you may be!
- 4 1/2 to 5 cups (542g to 600g) King Arthur Unbleached Bread Flour
- 1 tablespoon (11g) sugar
- 2 1/4 teaspoons instant yeast
- 2 1/2 teaspoons (15g) table salt (not kosher)
- 1 2/3 cups (379g) water, lukewarm (90°F to 110°F)
- cornmeal, for coating the pan
Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
Stir together all of the ingredients (except the cornmeal) in a large bowl, starting with 4 1/2 cups of the flour. Use a sturdy spoon, or your stand mixer equipped with the beater paddle. Mix until everything comes together in a rough, shaggy mass of dough.
If you’re kneading the dough by hand, turn it out onto a lightly floured surface, using some of the additional 1/2 cup of flour called for. Fold the far edge of the dough back over on itself towards you, then press it away from you with the heels of your hands. Rotate the dough 90°. Repeat this fold-press-rotate process with a rhythmic, rocking motion for about 6 minutes. When fully kneaded, the dough will be bouncy and smooth.
If you’re using your stand mixer, switch to the dough hook and knead the dough at medium speed for about 7 minutes, until it’s smooth, elastic, and feels a bit bouncy. If the dough doesn’t form a ball that clears the sides of the bowl, sprinkle in just enough of the additional flour to make this happen.
Place the dough in a bowl that’s been lightly greased with vegetable oil or cooking spray the bowl you started with is fine. Cover the bowl with plastic wrap or another airtight cover, and let the dough rise at room temperature until it's doubled in size, about 1 to 2 hours. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.
Gently deflate the dough and cut it in half. Pat each half into a rough 6” x 8” oval.
Working with one piece of dough at a time, grab a short side and fold the dough like a business letter (one short side into the center, the other short side over it). Use the heel of your hand to press the open edge of the “letter” closed. Gently pat and roll the dough into a log about 10” long. Repeat with the remaining piece of dough.
Place the loaves, seam-side down, on a baking sheet (lined with parchment if desired). Sprinkle the pan (or parchment) generously with cornmeal this will keep the bread from sticking and give it a crunchy bottom crust.
Let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes. They should become nicely puffy. Gently poke your index finger into the side of one of the loaves if the indentation remains, your bread is ready to bake.
Towards the end of the rising time, preheat the oven to 450°F.
For extra-crusty crust and a great rise, add steam to your oven as follows: While the oven is preheating, place an empty cast-iron frying pan on the lowest rack. Bring 1 cup of water to a boil in the microwave or on the stovetop.
When your bread is risen, use a sieve to dust the loaves with a thin coat of flour. Then make three or four 1/2” deep diagonal slashes in each loaf these slashes will help the bread rise evenly as it bakes. Place the bread in the oven and pour the boiling water into the frying pan below. Quickly shut the oven door. Wear good oven mitts during this process to shield your hands and arms from the steam.
Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer.
Turn the oven off, crack the door open, and allow the bread to remain inside for 5 additional minutes this helps keep the crust crisp. Remove the bread from the oven and cool it on a rack. It’s best not to cut into the bread until it’s cooled down a bit cutting into hot bread can negatively affect its texture.
Store the bread, well-wrapped, at room temperature for a couple of days. Freeze for longer storage.
Tips from our Bakers
No instant yeast? You can use an equal amount of active dry yeast instead. Add it along with the other ingredients, no proofing necessary.
Bake it better! Watch King Arthur baker/blogger Kye Ameden demonstrate one of the techniques from this recipe: How to Knead Dough