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Submitted by katiemetz on February 25, 2012 - 5:50pm

Easter Bread Ring Yeast Quantity

Hello, fellow bakers!

I have a recipe for Rosca de Pascua, an Easter bread ring that is popular in Argentina. It calls for 2 1/4 tsp. instant yeast in the sponge, and then an additional tablespoon of instant yeast in the dough. I have successfully made this recipe three times, with good results. I'm just wondering if it's really necessary to use so much yeast, or if I could cut back on the quantity without suffering some sort of ill effects. Or should I go with the "If it ain't broke, don't fix it" school of thought?

Thanks!

 

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Submitted by Mini Oven on February 26, 2012 - 3:00am.

it depends on the flour and sugar amounts

:)

Submitted by katiemetz on February 26, 2012 - 6:15am.

Here are the sponge and dough

Here are the sponge and dough ingredients:

Sponge
¼ c. bread flour
1 Tbsp. honey
2 ¼ tsp. instant yeast
1/3 c. milk
 
Dough
3 c. bread flour plus up to 1 c. bench flour
1 Tbsp. instant yeast
1/3 c. warm milk
½ c. sugar
1 Tbsp. lemon zest
1 Tbsp. vanilla extract
1 Tbsp. malt extract [optional]
2 eggs
7 Tbsp. butter, softened [just under 1 stick]

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Submitted by aytab on February 26, 2012 - 10:09pm.

Personally, I Think

I think you could go with just the yeast in the sponge, it will just be a longer rise time. Which isn't a bad thing unless you are pressed for time.

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