Yeast question - instant versus un-instant for Heather's bread
#290921 - 11/21/06 08:11 PM
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Sand
Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
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Now that we've done so well with the No Knead Bread, Joe wants to try one of the yeast breads from Heather's EFI Cookbook. Those call for regular yeast and now we have all this instant yeast. Is it possible to use instant yeast when a recipe calls for regular yeast? I assume some adjustments would have to be made?
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Yes, you can use the instant yeast in lieu of regular yeast. You mix the yeast in with the dry ingredients and the liquid needs to be a little hotter than w/ traditional yeast (I usually use 100-110 -- I think it's 10-20 degrees warmer than that for instant). The part I'm not sure about is the rising -- I think you skip the first rise, or do something different. The yeast package usually has directions. Otherwise, you should be able to Google it.
Personally, though, I've used the rapid rise stuff in bread before and I didn't like the results. I think that it tasted a little too yeasty to me. I remember throwing out most of the jar.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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Thanks for the info. As Joe pointed out, it's not like yeast is a big ticket item so since we're new to the whole bread-making thing, I think we'll buy the regular yeast at least for our first few forays into bread-dom.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Is your no-knead bread recipe posted? Thanks. Debbie IBS-C
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here
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Thank you for being so helpful Sand.
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