Bread-Bakers v100.n029.5

Just a hint to all the challah bakers (and other bread bakers) out there
given to me by my mother-in-law. She told me to use CAKE YEAST since it
give a different and better texture to bread than powder. It is by far more
expensive and more perishable than powder yeast.

For a recipe in which I use 10+ cups of flour (making 3 or more loaves), I
use 1/2 a large cake.

Lois Silverman