If dough is made with expired yeast, it is possible to rescue the slow rising dough by using a new package of yeast. These tips are from Fleischmann’s Yeast for each packet of yeast in the recipe.
- In a large bowl, combine 1/4 cup lukewarm water (100°-110°F), 1 teaspoon sugar and one packet (2 1/4 teaspoons) of yeast. Stir to dissolve.
- Using an electric mixer, slowly beat in small (walnut size) pieces of dough until about 1/2 of the dough is mixed into the new yeast.
- With a spoon, stir in remaining dough. Knead in extra flour so dough is not sticky.
- Let rise, shape and bake as directed.
Source: Fleischmann’s Yeast www.breadworld.com/education/FAQs