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Pockets

  • 1 quart flour
  • 4 eggs
  • 1 cup butter
  • 1 cup yeast
  • 1 large Irish potato, boiled & mashed
Mash the potato into the flour. Add yeast, butter and eggs. Knead all together. Set to rise up.
Submitted by Tess M Oct 25, 2009 15 min 30 min 45 min

Yeast

  • Professional bakers often use fresh compressed cake yeast which is more predictable and easy to dissolve
  • Rapid-rise yeast has a different baking behavior from other types of yeast and will have a flavor that is more bland and texture that is more simple
  • Active dry yeast and instant yeast can be used interchangably
  • Test your yeast before baking: Add to a small cup of warm water and then add a Tbsp of sugar - If it foams, it's ready
  • Yeast and the leavening process create the air pockets and sponge-like texture in bread
  • Yeast activates the fermentation process, turning carbohydrates into gas (carbon dioxide) and alcohol
  • Yeast is a single tiny cell nearly the same size as a human red blood cell
  • Yeast is a type of fungus in the same family as the mushroom

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