" from Deborah Reeves. According to my calculations 3/4 oz of yeast is 2T + 3/4 t yeast...to turn creamy in 1 tsp of milk? I have a thick paste....

Fleishmann's yeast pkg says: "Three 1/4 oz envelopes, Net Weight 3/4 oz", so I guess the recipe calls for 3 packages.

I ended up making it with about 2-1/2 tsp yeast and stirred it with a couple Tbs water to make a smooth substance. It ended up working out fine with this lesser amount of yeast.

The yeast amount mentioned by Liz D sounds correct. You'd need more than 1 tsp of water to make it creamy, I'd add a few tablespoons at least and not worry about its effect on the rest of the recipe. With all that dried fruit, the moisture level is going to vary anyway.

3/4 oz yeast is one packet, at least that's how my active yeast packets are labeled. I opened one up and measured it, it's 2 1/4 teaspoons; 2 1/4 Tablespoons would be too much