I knew it probably didn't have the rising power it would have had before I froze it, so I decided to make a smaller loaf.
Fresh yeast - about one ounce
1 teaspoon sugar
2 cups bread flour
3/4 cup water
1 teaspoon salt
1 tablespoon olive oil
I had the frozen fresh yeast in a little bowl, thawing.
I added a little bit of water - maybe a teaspoon, and the sugar, and stirred it around until it got foamy and proved to me that it was still alive.
I put the flour and water in the bowl of my stand mixer and added the yeast. I let that knead until it was smooth. I added the salt and olive oil and continued kneading until it was smooth, shiny, and almost fully elastic.
I put some olive oil into a plastic bag, dropped the dough in, made sure it was coated with oil, and let it rest in the refrigerator over night.
I've got to say that I don't see a whole lot of difference between active dry yeast and instant yeast, but there is a flavor difference with fresh yeast. I've got to remember to use it more often.
This has been submitted to Yeastspotting.