It's smaller bits of the yeast, so they dampen through much more
quickly and start multiplying. It does shorten the time just as
advertised. Adapt your recipe following whatever is on the side of
the packet as far as adding it to the dry ingredients, and using
quite warm water (measure the temperature) to speed it up. I've used
it frequently in the last few years - and it does work more quickly
than the old style.
Hi Dora and everyone
I use the fast rising yeast exclusively - add it with the dry ingredients.
No waiting for it to proof, and one less dish to wash - although I
never really minded that, it's not a big deal. I got better results
with the fast yeast. The Christmas bread recipe should work just fine.
I use an electric mixer and dough hook for mixing bread dough and after
punching the loaves or whatever down after rising, work the dough by hand
a bit before putting it into the pan.
HTH
--
bye for now
Bev near Sooke, BC (on snowy beautiful Vancouver Island, west coast of
Canada)
On Sun, 2 Dec 2007, Dora Smith wrote:
My store gives a choice between regular yeast and fast rising yeast; what
are the differences, and how well will fast rising yeast work on Christmas
bread (Stollen or yeast fruit cake)?
Yours,
Dora Smith
Austin, TX
[EMAIL PROTECTED]
To unsubscribe send email to [EMAIL PROTECTED] containing the line:
unsubscribe lace-chat [EMAIL PROTECTED] For help, write to
[EMAIL PROTECTED]
--
----------------------------------------------------------
Martha Krieg [EMAIL PROTECTED] in Michigan
To unsubscribe send email to [EMAIL PROTECTED] containing the line:
unsubscribe lace-chat [EMAIL PROTECTED] For help, write to
[EMAIL PROTECTED]
