The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Easter Bread Ring Yeast Quantity

katiemetz's picture
katiemetz

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!

 

Mini Oven's picture
Mini Oven

:)

katiemetz's picture
katiemetz

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]

aytab's picture
aytab

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.