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)?
Here's the recipe, for Almond Buns:
Almond Buns, from Boone's Tavern, Berea College, Kentucky
2 cake compressed yeast
1 tbsp sugar
1 c flour
1/4 c melted butter
1 tsp salt
3 c flour
1/4 c water
1 c scalded milk
2 egg yolks
1/4 c sugar
1/2 lb blanched almonds, 1/4 c finely chopped for the topping
1 egg yolk mixed with 1 tbsp milk, to brush the top
Dissolve yeast in water and sugar. Scald milk. When milk is tepid, add
yeast mixture. Add 1 c flour and mix well. Set in a warm place to rise.
Add remaining ingredients (except topping ingredients) and mix well. The
dough should be stiff. Allow to rise until doubled and light. Shape into
small rounds and place in a well greased pan 1 1/2 inches apart. Brush
tops with egg yolk and milk mixture, then sprinkle with chopped almonds.
Let rise until doubled in size. Bake at 350' for 20-30 minutes.
Karen (kwheless@peachnet.campus.mci.net)