Submitted by BakerNewbie on January 27, 2012 - 5:12pm

Correct yeast?

A recipe calls for "rapid rise yeast". The first step of the recipe is to combine the dry ingredients (flour, yeast, etc.). Was the choice of yeast correct? 

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Rapid rise yeast is an

Rapid rise yeast is an instant active yeast that works best when mixed with the dry ingredients. So yes, if the directions call for mixing yeast with the dry ingredients, it's best to use the rapid dry yeast.

I tried using the fleichmans

I tried using the fleichmans pizza dough yeast in a pinch for my bread, being as i had quite a bit of it for pizza dough use. I figured well i'll try it and see.  My bread got really dense and very hard crust, and seemed to "deflate" while cooking. I ended up making bread pudding out of it so not a total loss.  I usually use the 3 pack yeast, I have been wondering if I could use the bread machine jar of yeast even though I don't have a bread machine. Any Ideas?

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Bread Machine yeast is the

Bread Machine yeast is the same as Rapid Rise.  I believe it is also the same as Instant Dry.  The only difference is that Rapid Rise tends to have a larger percentage of live yeast cells, so you might be able to get away with using a little less than if you use IDY.

 

brad

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