“On the holey bread - I always buy the active dry yeast packets, do I use the same amount?”
Yes, just measure 1.5 teaspoons out of the packet. Those usually contain about one and three-quarter tablespoons. The holy bread recipe doesn’t use very much because it has a very long rides time.
Good question about yeast though. I was curious about it sometime ago so I started googling. Whether I’m using instant or dry active, I still use the same amount of used although I’ve read you can use less if you’re using the instant since it has more live cells. The yeast is the same except for the number of active cells. And even though with the instant you don’t need to proof it, I still do. Old habits :-) plus I want to know the stuff is still alive. I hate making a whole loaf of bread and waiting and waiting and having nothing happen. I’ve had enough failures in the past that it still haunts me, LOL. I never knew if it was dead yeast or my improper technique.
Delicious little cheese parcels; dble recipe-they go fast. Saran/Freeze unbaked 2 weeks. Thaw in fridge.
FAST CHEESE PUFFS
METHOD Roll thawed puff pastry sheet into 14x10" rectangle 1/8" thick on flour-dusted surface. Trim edges; pizza wheel is good; cut lengthwise 6-1 1/2" wide strips. Saran/chill on sheetpan 10 min.
FILLING Proc/blend smooth 1/2 c crumbled feta, tbl h/cream, 1/8 tea pepper, tbl egg; then form 21 balls on work surface.
ASSEMBLY Keep pastry covered, brush strip top w/ bit beaten egg. Starting 1/2" from end, leaving 1/2" at opposite end, evenly space 7 cheese balls down center; cover with 2nd strip, press ends together, then press between balls gently but firmly. Press pastry around each ball to seal top and bottoms; wipe away any leaky filling. Brush top only w/ bit egg; sprinkle with 1/2 tbl thyme. Cut between mounds to form squares and bake inch apart on parchmented sheetpan puffed and golden 425 deg 12 min. Make rest.
SERVE warm.
VARY Add olive paste, blue cheese brie, roasted pepper, chp scallions, tomato feta, tapenade.