>I have a recipe that calls for a cake of compressed yeast. How can I
>convert that to "standard" dry yeast (Red Star bread machine yeast)?
Directly from the jars and envelopes of dry yeast, I understand the
equivalent measurement should be 2-1/4 tsp. of dry yeast.
I don't have a bread maker, but I understand that the amount has to
be quite exact for the machines.
For hand- or KA-kneaded dough, it doesn't really have to be all that
exact in my experience. Some folks throw in 2 Tablespoons because
it's easy to measure, others throw in 2 teaspoons, and others use
2-1/2 teaspoons. As long as it's relatively close it will generally
work out pretty well in most bread doughs I've ever tried (and I've
made a lot of bread).
Hope this helps,