When purchasing yeast, always check the expiration date on the back of the package.

Humidity or temperature may effect the size of bread.

In high humidity or high temperature, reduce the yeast to 1 1/2 teaspoons and lukewarm water to 2/3 to 1 cup. Then you can add more water, 1 teaspoon at a time, if needed. Don't get the bread too wet. This will reduce the possibility of the bread rising too much or the bread collasping once it begins to bake.

In high altitudes, it may be necessary to reduce the amount of water and add more flour.

Always use accurate measuring cups and spoons. If not, the dough will not rise and bake properly.

This is my favorite biscuit recipe using yeast. I usually make this around the holidays and everyone loves these biscuits. You will have to make a double batch because they will disappear fast! They are delicious!

1 package active dry yeast

1 cup warm water

2 Tablespoons granulated sugar

1/2 teaspoon salt

1/4 cup melted shortening

2 cups all purpose flour

2 teaspoons baking powder

Dissolve yeast in lukewarm water. Add sugar, salt and shortening. Combine flour and baking powder and add to yeast mixture. Knead dough 10 times. Roll out and cut with a biscuit cutter or use a glass (flour the rim). Butter both sides and fold over in half. Let rise in a warm place 1 hour then bake at 400 degrees F on a lightly greased cookie sheet until golden brown.

If you do not have a bread machine, here is a basic yeast bread recipe.

5 3/4 -6 1/4 cups all purpose flour

1 package active dry yeast

2 1/4 cups milk or buttermilk

2 Tablespoons sugar

1 Tablespoon butter, margarine or shortening

1 1/2 teaspoons salt

Combine 2 1/2 cups flour and the yeast. Set aside. In a saucepan, heat milk, sugar, butter and salt just until warm. (Test the inside of your wrist. It should feel warm, not hot) Add milk mixture to flour mixture. Beat until thoroughly mixed. Stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface and knead in the remaining flour until smooth and elastic. Shape dough into a ball and place in a greased bowl. Turn once to grease the surface. Cover with a clean dish towel and let rise in a warm place until double in size. (45-60 minutes)

After double in size, place dough on a lightly floured surface and divide dough in half. Cover and let rest 10 minutes. Lightly grease 2 bread loaf pans.

Shape into loaves and place in pans. Cover and let rise again until nearly double in size. (30-40 minutes.

Bake at 375 degrees F for about 40 minutes or until bread sounds hollow when tapped. You may have to cover with foil to preventing overbrowning the last 10 minutes. Remove bread from pans and cool on wire racks.

Place ingredients in bread machine in the order given, or follow directions for your bread machine. This bread will not be shaped like a loaf of French bread you buy in the grocery store.

Easy French Bread

1 1/2 cups lukewarm water

3 1/4 cups white bread flour

1 1/2 Tablespoons sugar

1 1/2 teaspoons salt

1 package active dry yeast

Set machine on white bread setting.

1 cup plus 2 Tablespoons lukewarm water

2 1/4 cups white bread flour (I have used all purpose flour)

3/4 cup rye flour

2 1/2 Tablespoons sugar

1 1/4 teaspoons salt

1 Tablespoon cornmeal

1/2 Tablespoon caraway seeds (optional)

1 package active dry yeast

Set machine on whole wheat setting.

Great with strawberry jam.

1 1/4 cups lukewarm water

3 cups white bread flour

1/4 cup brown sugar

1/2 teaspoon salt

1/2 cup chunky peanut butter

1 package active dry yeast

Set on white bread setting.

The aroma will make you want to cook up a pot of spaghetti sauce!

1 cup plus 2 Tablespoons lukewarm water

3 cups plus 2 Tablespoons white bread flour

1 1/2 Tablespoons sugar

3/4 teaspoon salt

3/4 teaspoon butter

3 Tablespoons parmesan cheese

3/4 teaspoon sweet dried basil

3/4 teaspoon garlic powder

1/2 teaspoon finely chopped garlic

1 pkg active dry yeast

Set machine on white bread setting.