Yeast, Sorbitan Monostearate.
General Baking Tips: 1. Gauge liquid temperature with thermometer. 2. Spoon flour into dry ingredient measuring cup; level off. To Dissolve: Stir 1 envelope yeast 1/4 cup warm water (100 to 110F). To proof (foam) yeast, stir in 1 teaspoon sugar; let stand 10 minutes. If mixture doubles in volume, yeast is active. To Rise: Set covered dough in warm place (80 to 85F) or place pan of covered dough on rack over pan of very hot water. 1 envelope dry yeast (1/4 oz.) = 2-1/4 teaspoons = 1 cake fresh yeast (0.6 oz.).
Always refer to the actual package for the most accurate information