Bread yeast is a living organism. Over time, it loses its potency and ability to make dough rise. Yeast packaging has an expiration date and it is best to use it prior to this date.
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
