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Red Star Yeast, Quick-Rise - 4 oz (Pack of 12)

Red Star Yeast, Quick-Rise - 4 oz (Pack of 12)

Reference # C017929000233

$77.70 Reg.$93.24 each
You Save: 17%

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Availability: Out of stock

$77.70 Reg.$93.24 each
You Save: 17%


Original. A tradition in family baking. Rises 50% faster. Gluten free. ChefsBest: 2012 Chefs Best Award, Excellence. For bread machines & traditional baking. Instant dry yeast. Fast rising. Proof of sale - 3 stars. Fast acting dry yeast for bread machines. Carol Stevens guarantee. If you have questions, are not satisfied with the quality of this product, or if you would like recipes or additional information, please write to me in care of Red Star Yeast, PO Box 737, Milwaukee, WI 53201-0737, call 1-800-445-4746 M-F, 9 AM - 4 PM CST. Honored with the ChefsBest Award for Excellence: The ChefsBest Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs. Visit our website for baking tips and recipes. Does not contain wheat gluten or other cereal protein. 0 calories - 0 fat - 0 sodium. Product of Mexico.
Brand Red Star
Free of N/A
Weight 8.04 lbs
Count 4 oz (113.4 g) x 12
Servings N/A
SanaCause Points 20
Refrigerate or freeze after opening. Please refrigerate or freeze after opening. And use within 4 months after opening. Bread Machine Baking Tips: Use 1/2 tsp. Quick-Rise Yeast for each cup of flour. The suggested temperature for liquids is 80 degrees F for regular baking cycles. Follow manufacturer's directions for shorter cycles as warmer liquids may be required. Red Star QuickRise Yeast is great for traditional baking. Approximately 2-1/4 tsp. equal one 1/4 oz. yeast packet. Use a thermometer to determine liquid temperatures. Traditional Method: Dissolve 1 package of yeast in 1/4 cup of warm tap water (110-115 degrees F). Add 1/2 tsp. of sugar. Wait 5-10 minutes for mixture to foam (proof). Mixer Method: Blend yeast with flour and other dry ingredients. Warm liquids to 120-130 degrees F. Using liquids above 140 degrees F will harm the yeast.

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