You can get yeast in most stores - many have the "fast" yeast (only one proofing) but I like the old fashioned stuff that requires 2 risings. The brand I have is saf-levure and I have seen it in Carrefour and Spinney's. Many recipes will call for an "envelope" of yeast - if you buy the kind I have - it comes in a small tin about 10cm tall and 5 cm in diameter - use a healthy Tablespoonful according to your recipe's directions to substitute for a package.
Molasses is sugar in a different form - a bonus is that it is used to make rum (yum) but it can be used to feed your yeast and add a depth of flavour to the bread.
<em>edited by marycatherine on 19/01/2011</em>
You could use molasses instead of sugar when making your own?
You can get yeast in Spinneys, can't you? I know I've seen it around recently, I think it was fresh, as well.
<em>edited by simpleasabc on 19/01/2011</em>
Sugar is added to most bread to get the yeast proving process going (usually about a teaspoon for two loaves). Anything more is for flavour. Might I suggest you try making your own bread? It takes a few times to get a feel for the kneading, proving and baking (because your oven is different from any other oven) but you can get great results for relatively little effort. I can make 4 loaves of bread in less than 2 hours including mixing, proving, knocking back, proving and baking. And it's great!
Thanks Zannie.
Jumeirah Jane - One - I was curious as I don't believe we need to add sugar to food if it can be avoided, two - I'd like to try it to taste the difference and three - some of the bakeries here put far more sugar then you think into their products and I'd like to steer clear if at all possible. Hope that answers your question?
If it's difficult to get I'll just do what I normally do - steer clear of bread, ha ha!
<em>edited by clairey26 on 19/01/2011</em>