I went to a bread class last night by Pantry Secrets that boasted a recipe for making delicious white and/or whole wheat loaves in one hour from start to finish.  I went in sceptical and came out impressed.  I have never seen bread made that way (the dough consistency is similar to cookie dough when you shape it and put it in the pan) and it really did only take an hour.  The trick seemed to be in using SAF Rapid Rise yeast and lecithin (instead of oil or butter) in the recipe.  The bread was light, had great oven spring, good texture and crumb, and because the flavor is mild they have come up with 50 recipes (anything from pizza to cream cheese braids) you make using your dough all under an hour. 

The link to their website is www.pantrysecrets.net

Does anyone know if baking bread with such a quick rise exclusively has any nutritional implications?  I typically use 3 rises for my whole wheat and sponge when I can plan ahead because I know that it can help break down enzymes that restrict nutrient absorption.  Any opinions?

I have been making delicious Multi Grain Breads with my Breadmaker, using active dry yeast.  My local supermarket ran out and instead carried rapid rise yeast.  Thinking they were the same, I purchased a package and made 2 breads.  Something was odd, as they rose much higer than normally, the second one pressed agains the top glass.  This Bread "mushroomed" at the top.  The bread was physically light.  I gave the first Bread away and am awaiting a review.  The second brerad is too doughy.  It tastes like pizza without the sauce!  The Rye os not noticeable.

Is this a known issue?

Also, are these Breads less healthy than the ones that I make with active dry yeast that are more normall?

Thanks