So, I can use the same amount of yeast a recipe calls for whatever type of baking method is used? Whether it is hand kneaded, no kneaded, machine kneaded? Or oven baked vs. machine baked? All yeast is the same? I don't need to buy the bread machine yeast my breadmaker company calls for? So confused.... BTW, how did you know exactly what recipe I was baking? The 1/4 tsp of yeast? Did that give it away? People are so smart on this forum! I'm always learning. THANKS, again.

I agree with Ann T, I keep my yeast in a quart jar in the refrigerator because I buy it two pounds at a time at Sam's Club. I seldom measure, I just dump it in. If you add more yeast than the recipe calls for you might get a slighty more "yeasty" flavor which most people wouldn't notice. Too little? If you're even close, your bread will still rise. Heck, sourdough bread is made without any yeast at all. I've run out and made batches with whatever I have left and it still rises. Plus, if you bake a lot of bread, your kitchen will have "wild" yeasts which can help out when you're baking bread. Don't worry about it, bread is not an exact science. Ratios of wet to dry depend on the humidity, the brand of flour, how long you've stored that flour, lots of things. The rate of rising for your dough depends on temperature, on the yeast, on the type of flour used. Every day and every loaf will be a bit different, and it'll all be good! Annie

I store mine in the freezer, and I use it directly from the freezer. I was surprised at first that this worked, but I've read that because it's granular it pretty much defrosts instantly--kind of like when you need room-temperature butter and all you have is frozen, you can grate it to get it to room temp right away. Apparently it's a surface-area thing.

Foodon: Here is the Recipe I was going to put in the Calzone Thread The Pizza Dough Recipe is in here. Maybe they will pick up on it. Photo's didn't come in. - - - - - - - - - - - - Cooking in Cleveland "A thriving household depends on the use of seasonal produce and the application of common sense." ~ Olivier de Serres Stromboli After making the Calzone, wanted to try my hand at Stromboli. I made Lou's pizza dough, divided it in three pieces. Just rolled them out thin, about 8X14 inches and spread fillings over top. Roll them up and cut slits in the top and brushed with an egg wash. Fillings of broccoli and mozzarella, pepperoni and mozzarella and roasted red peppers, onions and mozzarella. The food critic and DS were very happy with the results. Place on a lightly-oiled baking sheet. Bake in a preheated 425 degree oven 20-25 minutes. Posted by OhioMom 2 comments Labels: Bread Calzone ...."I get by with a little help from my friends" I made a batch of Lou's pizza dough yesterday, wanted to make Calzone. I have never made them so I contacted my friend Lucy for help. Thanks Lucy for all your hints and tips ! A Calzone is an Italian turnover, made with pizza dough and filled with cheese, vegetables or meat.  Lou's Pizza Dough 3 cups all-purpose flour 1 cup whole wheat flour 1 tsp. salt 1 pkg. Active Dry Yeast 1/2 cup warm water 1 Tbsp. sugar 1/4 cup oil 1 cup warm water Mix yeast with 1/2 cup warm water and sugar, let proof. Add oil and 1 cup of water to yeast mixture, stir. Combine flours and salt, add to yeast mixture. Knead on dough hook for 5 minutes, or by hand for 10. Add enough AP flour to the Dough to make a Soft ball of Dough Cover and set in warm place till dough doubles in bulk. Punch down, divide into quarters for Calzone. Filling: Large bunch of broccoli, chopped up 1/2 cup Ricotta cheese 1/2 cup mozzarella cheese 1/4 cup parmesan cheese 1/4 cup Feta cheese Cook broccoli in boiling water for about five minutes. Combine cheeses in a bowl. Take one quarter piece of dough and pat out into a circle, mound filling in center.  Fold dough over and seal edges well. I used an egg wash on top of mine. Place on a lightly oiled baking sheet, or a baking stone if you have one. Calzone fresh from the oven, oozing with melted cheese.  Posted by OhioMom Welcome to homecooking with seasonal, locally grown produce. My recipes are simple