PURPOSE: To produce the subject dry yeast preservable over a long period, by coating the surface of dry yeast with vegetable oil and fat.

CONSTITUTION: The objective dry yeast can be produced by coating the surface of a dry yeast (e.g. active-type dry yeast requiring no preliminary fermentation) with edible oil and fat (e.g. vegetable oil and fat, animal fat or hydrogenated fish oil). The coated dry yeast is compounded with a compounded bread crumb produced from high-gluten flour, sugar, salt, etc., at a ratio of (2W40):100 to obtain an all-in-one type bread crumb packed in one bag.