What I made for dinner last night.
 

I had finally finished off the last of the
pork and sauerkraut left over from New Year's
Day. I decided it had been too long since I
had made a pizza. I didn't want to pay the
outrageous prices they're charging for yeast
these days since it's just before payday and
I have no money. So I just bought a day-old
loaf of Mancini's Italian bread - their "twist"
variety which is the best bread in the world.
Even day old is better than others fresh. So,
I splite the loaf lengthwise into the top and
bottom halves. I slathered each with my homemade
ranch-style dressing and topped with shredded
cheddar and jack cheese mixture. Then I added
diced baked potato, diced red bell pepper,
and partially cooked squares of bacon. Boy was
that yummy. It's one of my favorite pizze toppings
although I usually use just cheddar and I vary
the meat - sometimes it's chunks of leftover
chicken meat or some browned and crumbled bulk
sausage or Italian sausage.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:
> I had finally finished off the last of the
> pork and sauerkraut left over from New Year's
> Day. I decided it had been too long since I
> had made a pizza. I didn't want to pay the
> outrageous prices they're charging for yeast
> these days since it's just before payday and
> I have no money.

Snip

Get someone to go to the evil sam's club, or to costco and get 2 lbs of
instant yeast. Cost about 4 dollars and enough for hundreds of loaves
of bread. Stick it in the freezer, putting open package in a zip bag or
other airtight container, and you will be set for the next couple
years or more.

del cecchi

Kate,
I buy packages of Bob's Red Mill yeast which lasts years when
refrigerated and is not expensive in the long run. By the way, I use
just a pinch of yeast for 3 cups of flour+olive oil+salt, but make the
dough first thing in the morning and leave the bowl with the dough
covered on the counter the whole day. That way, the dough rises slowly
but has risen enough for making pizza for dinner. The slow rise also
seems to enhance the flavor of the crust. Anyone else do this?

- Kamala.


Kate Connally wrote:
> I had finally finished off the last of the
> pork and sauerkraut left over from New Year's
> Day. I decided it had been too long since I
> had made a pizza. I didn't want to pay the
> outrageous prices they're charging for yeast
> these days since it's just before payday and
> I have no money. So I just bought a day-old
> loaf of Mancini's Italian bread - their "twist"
> variety which is the best bread in the world.
> Even day old is better than others fresh. So,
> I splite the loaf lengthwise into the top and
> bottom halves. I slathered each with my homemade
> ranch-style dressing and topped with shredded
> cheddar and jack cheese mixture. Then I added
> diced baked potato, diced red bell pepper,
> and partially cooked squares of bacon. Boy was
> that yummy. It's one of my favorite pizze toppings
> although I usually use just cheddar and I vary
> the meat - sometimes it's chunks of leftover
> chicken meat or some browned and crumbled bulk
> sausage or Italian sausage.
>
> Kate
>
> --
> Kate Connally
> "If I were as old as I feel, I'd be dead already."
> Goldfish: "The wholesome snack that smiles back,
> Until you bite their heads off."
> What if the hokey pokey really *is* what it's all about?
>

"Del Cecchi" > wrote in message
...
>
> Get someone to go to the evil sam's club, or to costco and get 2 lbs
of
> instant yeast. Cost about 4 dollars and enough for hundreds of
loaves
> of bread. Stick it in the freezer, putting open package in a zip
bag or
> other airtight container, and you will be set for the next couple
> years or more


I was going to suggest something similar. I buy a 1 lb. package of
rapid-rise dry yeast from a local chain of markets that specialize in
bulk quantities. It costs $2+ and lasts at least a year just by
keeping it airtight in the fridge.

"Kate Connally" > wrote in message
...
> I had finally finished off the last of the
> pork and sauerkraut left over from New Year's
> Day. I decided it had been too long since I
> had made a pizza. I didn't want to pay the
> outrageous prices they're charging for yeast
> these days since it's just before payday and
> I have no money. So I just bought a day-old
> loaf of Mancini's Italian bread - their "twist"
> variety which is the best bread in the world.
> Even day old is better than others fresh. So,
> I splite the loaf lengthwise into the top and
> bottom halves. I slathered each with my homemade
> ranch-style dressing and topped with shredded
> cheddar and jack cheese mixture. Then I added
> diced baked potato, diced red bell pepper,
> and partially cooked squares of bacon. Boy was
> that yummy. It's one of my favorite pizze toppings
> although I usually use just cheddar and I vary
> the meat - sometimes it's chunks of leftover
> chicken meat or some browned and crumbled bulk
> sausage or Italian sausage.


Sounds delish!

> wrote in message
oups.com...
> Kate,
> I buy packages of Bob's Red Mill yeast which lasts years when
> refrigerated and is not expensive in the long run. By the way, I use
> just a pinch of yeast for 3 cups of flour+olive oil+salt, but make the
> dough first thing in the morning and leave the bowl with the dough
> covered on the counter the whole day. That way, the dough rises slowly
> but has risen enough for making pizza for dinner. The slow rise also
> seems to enhance the flavor of the crust. Anyone else do this?
>
I might just do that tomorrow!

Kate Connally wrote:
> I had finally finished off the last of the
> pork and sauerkraut left over from New Year's
> Day. I decided it had been too long since I
> had made a pizza. I didn't want to pay the
> outrageous prices they're charging for yeast
> these days since it's just before payday and
> I have no money. So I just bought a day-old
> loaf of Mancini's Italian bread - their "twist"
> variety which is the best bread in the world.
> Even day old is better than others fresh. So,
> I splite the loaf lengthwise into the top and
> bottom halves. I slathered each with my homemade
> ranch-style dressing and topped with shredded
> cheddar and jack cheese mixture. Then I added
> diced baked potato, diced red bell pepper,
> and partially cooked squares of bacon. Boy was
> that yummy. It's one of my favorite pizze toppings
> although I usually use just cheddar and I vary
> the meat - sometimes it's chunks of leftover
> chicken meat or some browned and crumbled bulk
> sausage or Italian sausage.
>
> Kate

Sounds wonderful, Kate! And I don't quite understand replies from posters
who suggest you buy yeast when you already stated you don't want to pay the
outrageous prices for yeast.

Jill

"jmcquown" > wrote in message
...
> Kate Connally wrote:
> > I had finally finished off the last of the
> > pork and sauerkraut left over from New Year's
> > Day. I decided it had been too long since I
> > had made a pizza. I didn't want to pay the
> > outrageous prices they're charging for yeast
> > these days since it's just before payday and
> > I have no money. So I just bought a day-old
> > loaf of Mancini's Italian bread - their "twist"
> > variety which is the best bread in the world.
> > Even day old is better than others fresh. So,
> > I splite the loaf lengthwise into the top and
> > bottom halves. I slathered each with my homemade
> > ranch-style dressing and topped with shredded
> > cheddar and jack cheese mixture. Then I added
> > diced baked potato, diced red bell pepper,
> > and partially cooked squares of bacon. Boy was
> > that yummy. It's one of my favorite pizze toppings
> > although I usually use just cheddar and I vary
> > the meat - sometimes it's chunks of leftover
> > chicken meat or some browned and crumbled bulk
> > sausage or Italian sausage.
> >
> > Kate
>
> Sounds wonderful, Kate! And I don't quite understand replies from
posters
> who suggest you buy yeast when you already stated you don't want to
pay the
> outrageous prices for yeast.

What was suggested was a possibly more economical way of buying it. At
the local supermarket those triple packs of yeast cost more than a
dollar and provide enough yeast for 3 loaves of bread. Elsewhere a
one-pound package of yeast costing a little over $2 is enough for 50
loaves In terms of 5 cents a loaf it doesn't seem so outrageous.

In article >, Kate Connally
> wrote:

I didn't want to pay the outrageous prices they're charging for yeast
these days since it's just before payday and I have no money.
> Kate

Kate, do you bake a lot of bread from scratch? I could ship you 1/4 cup
of dry yeast for the helluva it if I knew it wouldn't be wasted. Free.
I buy in bulk from the co-op -- maybe $2.89/#.. Great stuff -- I've
been using it for years. Lotsa ribbons. :-)
--
-Barb, <www.jamlady.eboard.com> Homemade mayonnaise pics added 1-29-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Del Cecchi wrote:
>
> Kate Connally wrote:
> > I had finally finished off the last of the
> > pork and sauerkraut left over from New Year's
> > Day. I decided it had been too long since I
> > had made a pizza. I didn't want to pay the
> > outrageous prices they're charging for yeast
> > these days since it's just before payday and
> > I have no money.
>
> Snip
>
> Get someone to go to the evil sam's club, or to costco and get 2 lbs of
> instant yeast. Cost about 4 dollars and enough for hundreds of loaves
> of bread. Stick it in the freezer, putting open package in a zip bag or
> other airtight container, and you will be set for the next couple
> years or more.
>
> del cecchi

I suppose I should do that just to have instant yeast
on hand for emergency baking (i.e. when I'm too lazy to
go to the store for fresh yeast or too poor to afford
it) but I much, much, much prefer to use fresh yeast and
almost always do. And I will not go to Sam's Club and
I don't know of a Costco in the Pgh. area. I guess I
could get someone else to get it for me. ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Sam D." wrote:
>
> "jmcquown" > wrote in message
> ...
> > Kate Connally wrote:
> > > I had finally finished off the last of the
> > > pork and sauerkraut left over from New Year's
> > > Day. I decided it had been too long since I
> > > had made a pizza. I didn't want to pay the
> > > outrageous prices they're charging for yeast
> > > these days since it's just before payday and
> > > I have no money. So I just bought a day-old
> > > loaf of Mancini's Italian bread - their "twist"
> > > variety which is the best bread in the world.
> > > Even day old is better than others fresh. So,
> > > I splite the loaf lengthwise into the top and
> > > bottom halves. I slathered each with my homemade
> > > ranch-style dressing and topped with shredded
> > > cheddar and jack cheese mixture. Then I added
> > > diced baked potato, diced red bell pepper,
> > > and partially cooked squares of bacon. Boy was
> > > that yummy. It's one of my favorite pizze toppings
> > > although I usually use just cheddar and I vary
> > > the meat - sometimes it's chunks of leftover
> > > chicken meat or some browned and crumbled bulk
> > > sausage or Italian sausage.
> > >
> > > Kate
> >
> > Sounds wonderful, Kate! And I don't quite understand replies from
> posters
> > who suggest you buy yeast when you already stated you don't want to
> pay the
> > outrageous prices for yeast.
>
> What was suggested was a possibly more economical way of buying it. At
> the local supermarket those triple packs of yeast cost more than a
> dollar and provide enough yeast for 3 loaves of bread. Elsewhere a
> one-pound package of yeast costing a little over $2 is enough for 50
> loaves In terms of 5 cents a loaf it doesn't seem so outrageous.

Well, I think it would be a good idea to buy the cheaper
bulk yeast suggested just to have it on hand for when I am
too lazy to run out to the store for fresh or too poor (just
before payday) to buy it. But I much prefer fresh yeast.
In the past I have always used Fleishman's religiously, but
now the large cakes are almost $4 so I've started buying
Red Star which is just a little over $2. I still think
that's way overpriced but I'm not ready to give up fresh
yeast. I haven't actually comparer the Fleishman's 3-pack
dried yeast with Red Star since I hardly ever buy it but
do like to keep some on hand for emergencies. Since I
didn't have any in the house and it was just before payday
I looked at the dry thinking it would be more affordable
but it was well over 2 dollars for a 3-pack of Fleischman's.
Didn't see and Red Star but didn't really look. So, I
think I will try to find the 1- or 2-pound packs of yeast
and get one, but I'm still gonna use fresh most of the
time.

Anyway, for $1.25 I got a great loaf of bread that made
great "French bread" style pizza and I didn't have to
do any of the work involved in making my own dough, which
I don't mind, normally, but it's a pain to do after work
and then I don't get to eat until late.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Melba's Jammin' wrote:
>
> In article >, Kate Connally
> > wrote:
>
> I didn't want to pay the outrageous prices they're charging for yeast
> these days since it's just before payday and I have no money.
> > Kate
>
> Kate, do you bake a lot of bread from scratch? I could ship you 1/4 cup
> of dry yeast for the helluva it if I knew it wouldn't be wasted. Free.
> I buy in bulk from the co-op -- maybe $2.89/#.. Great stuff -- I've
> been using it for years. Lotsa ribbons. :-)
> --
> -Barb, <www.jamlady.eboard.com> Homemade mayonnaise pics added 1-29-05.
> "I read recipes the way I read science fiction: I get to the end and
> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
> performance at New York, New York, January 10, 2005.

Barb,
I appreciate the thought but I'm sure I could find something
similar here if I looked. But I mainly use fresh yeast, as I much
prefer it. I do try to keep the dry yeast on hand for "emergencies".

I do make bread fairly often but not on a weekly basis.
Of course, almost everything I bake is from scratch, especially
yeast breads as I don't think you can even get a mix for them, and
even if you could I wouldn't use it.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >, Kate Connally
> wrote:

(snip)
> I do make bread fairly often but not on a weekly basis.
> Of course, almost everything I bake is from scratch, especially
> yeast breads as I don't think you can even get a mix for them, and
> even if you could I wouldn't use it.

You kidding? Look in the baking section of the super -- scads of boxed
bread mixes - for bread machines, but they usually have oven-baking
prep instructions, too. I've never used one - yet. Picked one up on
sale for a bread with sun-dried tomato bits in it, I think.
>
> Kate
--
-Barb, <www.jamlady.eboard.com> Winter Carnival ice sculpture pics
added 1-30-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:
>
> In article >, Kate Connally
> > wrote:
>
> (snip)
> > I do make bread fairly often but not on a weekly basis.
> > Of course, almost everything I bake is from scratch, especially
> > yeast breads as I don't think you can even get a mix for them, and
> > even if you could I wouldn't use it.
>
> You kidding? Look in the baking section of the super -- scads of boxed
> bread mixes - for bread machines, but they usually have oven-baking
> prep instructions, too. I've never used one - yet. Picked one up on
> sale for a bread with sun-dried tomato bits in it, I think.

Ah, well, I guess I never look at the mixes. I do buy
a Duncan Hines yellow cake mix once a year to make the
Rhubarb Custard Cake. And I have on rare occasions in
the paste used Jiffy Mix cornbread mix. But that's it.
I just never use mixes so no reason to browse in the mix
section. :-). I'll have to take a look next time I'm
shopping - just out of curiosity.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?