Fresh Yeast for Baking Bread

Today the bread machine has been well used making one Olive Bread, a chocolate fudge cake and Hot Cross Bun dough. I have always bought my yeast at Iceland in Fuengirola but have been searching for the traditional Spanish ingredient.

The Spanish for yeast appears to be LEVADURA , but the packets found next to the flour are packets of baking powder which are not suitable for bread making. I have now found the fresh Levadura which in Mercadona is found next to the margarine's in the fridge section. Two packets of 25grams cost 34 cents and according to the instructions 25grams is suitable for 500grams of flour.

I have found that using some of the liquid quantity from the recipe and warming a small amount of water and dissolving the yeast and leaving it for 10 mins has had the best results.

Do Not use the delay function when using fresh yeast

Watch the use by date and keep in the fridge.

This is the recipe for olive bread

250ml  water  ( remember some of this is used for the yeast)

30 ml Olive Oil

450g Strong flour

1 1/2 tablespoon Dried milk powder

1 1/2 teaspoons salt

2       teaspoons sugar

2. 1/2 ml yeast  ( or 1/2 teaspoon dried yeast)

50g Drained pitted and chopped black olives

Add the water, oil, flour, milk powder, salt, sugar and yeast to the bread pan and place on the setting for bread. After 10 mins add the olives. ( my machine bleeps when items need to be added)