Attention bread bakers:
I’ve been using this yeast for years because it doesn’t require proofing but I never read ALL the information on the back. Duh!! I just saw that this yeast eliminates the first rise so you save almost an hour off baking anything with yeast. So… I get cinnamon rolls an hour sooner! Yay!! And here we thought it was MEN who never asked for directions! 😉
Breadworld has a table showing the differences in Active Dry Yeast and RapidRise Yeast;
http://breadworld.com/education/Yeast-Basics
One has to read closely as to which one of these yeast the recipe is requiring. If your recipes calls for two rises and you are using RapidRise Yeast, Do Not Skip the first rise. If you do, for what you save in time, you lose in flavor and structure. Your final loaf will be fairly bland and commercial tasting.
What Temperature is it safe to proof your yeast?
Active Dry Yeast (ADY) – 110-degrees F. or cooler
RapidRise Yeast – 120 degrees F-130 degrees F
I just tried heating the liquids. If I measured the temperature without stirring (after 30 seconds in the microwave), it was 76 degrees F. if I stirred thoroughly, it was 97 degrees F.
I heated again, to bring up to temperature; the second time, it was 115 degrees F. pre-stirring; 123 degrees F. after. So stirring thoroughly does make a difference. I ended up using the liquids at 123 degrees F.
Remember, Stir before taking checking temperature.
If you want to make sure that your ADY is alive and ready to work in your bread dough, proof it first, as follows:
Place ½ cup of 110 degreeF water (slightly warmer than lukewarm) in a 1-cup liquid (glass or plastic) measure. Add the yeast called for in the recipe, plus 1/2 teaspoon of sugar, stirring to dissolve. Wait 10 minutes; the yeast is active and healthy if the foam has risen to the 1-cup mark. If you don’t see any activity, buy a fresh supply of yeast. Once you’re sure the yeast is active, continue with your recipe.
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