If you will keep the yeast in your freezer, it lasts long past the expiration date, I have used it that said expired 12 years ago and for the bread machine, added a little more of it.
Might not have been perfect, but it worked and it was all I had.
I like the SAF brand yeast, it is cheap and in one pound packages, I get it at WaltonFeed.com
SAF is the same as the fancy bottles you buy for the bread machines and a pound costs less than half what a 4 oz bottle costs.
Yes, I think there are a lot of folks looking to stock up, more than we would think.
We need every home to be stocked.....now that is a wild fantasy.
Granny, I prefer the Red Star 1 pound vacuum packed yeast - and it does keep almost forever in the freezer - but it was sold out. Store was crazy - and they were out of it... So I got their bulk and it was $2.99 a pound - (guess that is about 8 of the $3.89 bread machine jars($31.12) of yeast or about $45 worth of the little foil paks. I repackage it into half pint canning jars (NO don’t heat it) I have a jar attachment for my vacuum sealer - so I put the vacuum on them and then into the freezer. That way I have smaller package that I keep out with the baking supplies. I do bake all our own bread, rolls, buns, English muffins, bagels, etc. and freeze till needed. For breakfast today we had some of the Oatmeal Honey Raisin (I dried some seedless concord grapes last fall - fantastic nice big juicy raisins) along with some homemade chicken scrapple, eggs from our own chickens and fried potatoes from my own potatoes and some of our own onions and peppers mixed in for flavor in the potatoes.) Self sufficiency can sure be good eatin...
I also do this with cheeze - Walmart has gallon (#10 cans) of concentrated cheese sauce for about $6.00. I store the cans and as needed I put them in half pint jars (just right for us) and process them in a hot water bath. Got the recipe from Jackie Clay over at Backwoods Home Magazine site. Works great! Very little effort, big savings, great food making possibilities and we are rotating our stock and eating very very well.