Yeast that has been dried, forming small dehydrated granules.

Along with carbon dioxide, one of the two major by-products of yeast fermentation. The alcohol in bread dissipates in baking

A blend of hard and soft wheat and contains lower amounts of the proteins that form gluten. Has 9 to 11 percent gluten proteins, making it useful for quick breads, pancakes, muffins, and many other baked goods. Be sure to use unbleached. Yeast-leavened breads made with All-Purpose flour tend to be smaller and more compact.

Refers to the overall quality of the loaf, including the crust, aroma and the flavor.

A process in which flour and water are mixed and allowed to rest for a period of time, which results in better gluten formation and more structure in the final bread.When you let the dough rest during the kneading process, you use less flour overall.