The Liquid
This recipe uses a combination of milk and water, however you can also make it vegan and use all water. The milk enhances the flavor a little and helps to keep the bread a bit more moist, slightly softer and more pliable. With milk, the bread also browns a little faster.
The Yeast
I like to use fresh compressed yeast or active dry yeast. You can use whichever you prefer.
Tip – Testing the Yeast – If you’re not sure how long the yeast has been in storage, and want to test if it’s active before mixing it with the flour: dissolve about a teaspoon of yeast in lukewarm water (not hot) with a pinch of sugar. If you see bubbles within 10 minutes, the yeast is active and good to go. If you don’t, replace the yeast with a fresh batch.
Baker’s Yeast
Fresh compressed yeast, also called Bakers yeast, becomes active quicker, stays active longer, and allows multiple rises, making it more forgiving and more flexible than dry yeast granules. And it doesn’t need warm water to activate it, like dry yeast granules do. With fresh yeast, you can just crumble it over the flour (or dissolve it in tepid water, if you prefer).
Buying Fresh Baker’s Yeast – Fresh compressed yeast (baker’s yeast) can be found in some grocery stores in the refrigerated section, and comes in little blocks wrapped in foil. It lasts forever in the freezer. (Just cut the portion you need and return the block to the freezer.)
Active Dry Yeast
Active dry yeast is very convenient to have around. I like to keep it at home as a backup. Note, active dry yeast requires slightly warm water for activation.
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