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Y

YEAST: Leavening whose fermentation causes yeast bread to rise. The combination of warmth, food (sugar) and liquid causes yeast to release carbon dioxide bubbles that, in turn, cause dough to rise. Yeast is very sensitive; too much heat will kill it, and cold will stunt its growth. Always use yeast before its expiration date.

• BREAD MACHINE YEAST: A strain of yeast that's finely granulated and works exceptionally well in bread machines.
• BREWER'S YEAST: Special nonleavening yeasts used in making beer. Due to its rich vitamin B content, it is also sold as a food supplement. Do not use brewer's yeast for making bread; the bread will not rise.
• COMPRESSED CAKE OR FRESH ACTIVE YEAST: This yeast is sold in moist cakes in two sizes, 0.6 ounce and 2 ounces. Because it has not undergone the drying process, it doesn't need to be dissolved before using. Simply crumble the cake into dry ingredients or soften in warm water first. This yeast is especially good for breads starting with a sponge or those with a long rising time. One 0.6 ounce cake of yeast is equal to 1 package of dry yeast - they are interchangeable.
• QUICK ACTIVE DRY YEAST: Dehydrated yeast that allows bread to rise in less time than regular yeast. Quick active dry yeast can be used interchangeably with bread machine yeast.
• REGULAR ACTIVE DRY YEAST: Dehydrated yeast that can be used in most yeast bread recipes. For use in bread machines, you may need to increase the amount to 1 teaspoon for each 3/4 teaspoon of bread machine yeast.