Baking a white bread...been a while
It's been a long time since I made white bread. This one's called Vienna Style Bread from the book Old World Breads by Charel Scheele. I felt like I was making paste for a while. It's in the rising stage right now. Hope it's good.
I had an envelope of Red Star yeast I got a long time ago at a King Arthur Flour bread making seminar. It was still a year within the expiration date. I used that along with 3/4 tsp of Fleischmans to bring it up to the amount I needed for the recipe. It's rising slowly, but it's cool here. I understand a slow rise make the bread taste better. ??
I'll need to check if Red Star sells yeast in a jar like Fleischmans does. I like to buy the jars because I use it fast enough to do so. I don't bake enough to use fresh yeast. Honestly, I don't know where to go for fresh yeast anyway. What is your preferred brand of yeast? Do you use fast rise, active dry, or fresh most often?
I'll post a follow up later to let you know how the bread turned out.