Food Storage for $5.00 a Week

Week 9: 6 lbs. yeast

*Note: This plan should be enough to sustain two people for one year. For every two people in your family add $5.00 more and double the amount of the item you are buying that week.

Remember to date each item when you buy it and use the oldest first.*

Yeast Tips

- One ounce packet of yeast equals 2 teaspoons.

- Measure accurately -using too little or too much yeast can have negative effects on bread baking. Too little yeast caused a heavy, dense loaf of bread, but too much yeast produces a loaf with a porous texture and overly yeasty flavor.

- Dense, low-gluten dough like those made with rye flour will rise better and faster if you increase the amount of yeast slightly.

- Dough rich in sugar (or other sweeteners), fruits or nuts often requires more yeast.

- Correct liquid temperature is the most critical variable when baking bread. The ideal liquid temperature is 90 to 120 F. If it is to cold yeast will not activate as well and to hot can kill the yeast.

- Storing yeast in freezer will make it last longer.

Country Crust Bread
Yield: about 2 loaves

Dissolve yeast in warm water. Stir in sugar, salt, eggs, oil and 3 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. (At this point dough can be refrigerated 3 to 4 days.) Cover; let rise in warm place until double, about 1 hour. (Dough is ready if impression remains.)
Punch down dough; divide in half. Roll each half into rectangle, 16x9 inches. Roll up, beginning at short side. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in greased loaf pans, 9x5x3 inches. Brush loaves with salad oil. Let rise until double, about 1 hour.
Heat oven to 375. Place loaves on lower oven rack so that tops of pans are in center of oven. Pans should not touch each other or sides of oven. Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pans. Brush loaves with butter; cool on wire rack.

Whole Wheat Rolls
Yield: about 2 dozen

Scald milk; stir in sugar, salt and shortening. Cool mixture to lukewarm. Sprinkle yeast in warm water; stir until yeast is dissolved. Add milk mixture, egg, and whole wheat flour, beating until smooth. Add all-purpose flour to make a soft dough.
Place in a greased bowl, turning to grease top. Cover and let rise in a warm place 1 to 2 hours or until doubled in bulk.
Punch dough down; turn out on a lightly floured board. Roll half of dough into a circle about 10 inches in diameter and inch thick. Cut into 12 wedges, and brush with melted butter.
Roll each wedge tightly, beginning at wide end. Seal points. Place on greased baking sheets with point underneath. Curve into crescent shape. Repeat with remaining dough. Cover and let rise 45 minutes to 1 hour or until doubled in bulk.
Bake at 400 about 10 to 12 minutes or until browned.

Becky Morris
Ward Preparedness Specialist