Yeast Question.

If you have loose yeast, a tablespoon of that is about equal to an envelope of yeast and one cake is about the same. It doesn't have to be a precise measure.

Fresh yeast is alive and should be kept in the fridge, even so, it can go "off" quite quickly. It should always be "proofed" to check that it is still active by mixing about an ounce/25g with about half a cup/125ml of water + 1tsp/5g sugar at blood temperature. If it begins to work well in 5 or 10 minutes, it is good and can be used in place of 1 packet (approx 1 - 2 tsp) of dried yeast. Dried yeast is dormant and should keep much longer than fresh yeast, so long as it is kept quite dry. If dried yeast is bought in bulk (in a larger packet and measured out by the teaspoon), the opened packet should be kept in the fridge, since opening the packet may introduce some moisture. Conversions between fresh and dried yeast vary widely, depending on where you look! I have seen anything from 1:2 to 1:4 or 1:5 (one measure of dried yeast = anything from two to 5 measures of fresh yeast!). I think that a great deal depends on what kind of dried yeast is meant. Some dried yeasts need activating (in the same way as proofing fresh yeast as above) but 'rapid rise' or 'quick' yeast can be added straight to the mix in the bread machine. A lot depends, too, on how long you like to leave the dough to rise. Once the yeast is mixed into the dough and is warm, it begins to multiply rapidly, if you use rather too little yeast, you may need to allow the dough to rise for longer; if you use far too much, your bread will blow up like a balloon and taste too 'yeasty'! Most of my bread recipes (for a bread machine) specify one or one and a half teaspoons of quick yeast for a one and a half or two pound loaf. The sachets of yeast that I buy seem to contain about twice that amount (and the packets confusingly specify one sachet of yeast for the above size of loaf!) If I am mixing by hand, I would use one sachet but, in the bread machine, that is always far too much! My final verdict: Use about a hazel nut to walnut sized piece of fresh yeast. Make up half a cup to a cup of warm liquid mixed with a little sugar or flour (the yeast needs something to feed on) and crumble the yeast in, mixing well. It should begin working well within 10 minutes. Add this liquid to the flour and other ingredients and mix well. When the dough is well mixed, place on a floured surface and knead well for ten minutes. Kneading is absolutely essential for developing the gluten in the flour and needs very firm pressure with the heels of the hands together with turning and folding of the dough. At first the dough tends to stick to the fingers but, as it develops, it should no longer be sticky and should become elastic. Leave the dough in a lightly oiled or floured bowl and covered with a clean cloth in a warm place for 30 minutes or until doubled in size. Take it out and knead again for 5 minutes (this develops an even texture and breaks up larger gas bubbles). Form into rolls or put into loaf tins and leave in a warm place again until doubled in size. Place into a pre-heated oven until the bottom of the bread sounds hollow when knocked with the knuckles. Here is a good recipe for a breadmaker using fresh yeast: http://www.suite101.com/content/easy-and-healthy-bread-maker-recipe-using-fresh-yeast-a274370 I haven't had a chance to try it myself but I think that it uses rather more yeast than I would consider safe; on the other hand, it is using less flour than I normally would, so, perhaps, will give a lighter loaf.