How to Make Rewena Bread

One packet would be equal to 2 1/4 tsp. Therefore, you can use one packet of yeast or use as many as the recipe calls for.

Yes. Freezing is better than refrigerating. You can thaw or toast directly from the freezer. If you're likely to be in a hurry, slice bagels and English muffins in half before freezing. Double bagging keeps breads fresher longer.

As you may know, if you change one little thing, your bread can turn out completely different from the original recipe. By all means try it but don't expect it to be the same. If you like it, that's great but if not, then don't try that again.

In most cases, you can use any flour. I find that whole wheat flour is best for breads, it has more fibre and is generally less starchy than white flour. To make your own whole wheat flour, mix 3 cups of white flour with 1 cup wheat bran.

Self-raising flour has added baking powder and sometimes other additives, and usually is not a good combination with yeast as it can make the bread rise too much (which, counterintuitively, can make it too soggy, or end with the sides raised and the middle collapsed). Try it if you like, but plain flour will give you the best result.

Wait for foam to appear on surface of the mixture. The amount of time this takes can depend on many things, including how old the yeast is. However, if it takes longer than 20 minutes, your yeast may be dead.

Yes. You may use any potatoes that you choose. However, make sure that they are medium-sized, as the recipe asks for medium-sized potatoes.

Yes. The more sugar in the yeast dough, the more slowly it will rise, and the sugar enhances the bread's flavor.

You can't use wild yeast in food because of the way wild yeast works. Wild yeast doesn't cause nearly as much rising in dough as store bought dough, so you would have to add at least 3x more wild yeast, which impacts the taste.

Yes, you should. Flour can also help if the bread is too sticky. You might want to wear gloves to knead the bread.