Yeast, sorbitan monostearate, ascorbic acid.
Baking tips: use a thermometer to determine liquid temperatures. for traditional baking methods: dissolve one packets in 1/4 cup warm liquid, 110° - 115°f. add 1/2 tsp sugar. wait for foam to double in volume. or blend yeast with dry ingredients. add very warm liquids, 120°-130°f. avoid liquid temperatures above 140°f as this will harm the yeast. for bread machines: use liquids at 80°f.
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