Mochi challah bread stuffed with prosciutto and dates from The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors (page 43) by Mandy Lee
- bread flour
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instant yeast
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia)
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