Strands of gluten are woven together by mixing and then inflate as the yeast multiplies. High-protein flours help give yeast breads a chewy texture, so look for flour ground from hard wheat with 13 or more grams of protein per cup hard wheat yields the highest amount of protein, or gluten.
If you want to add more stability to your bread, you can add a product called vital wheat gluten. The rule of thumb is to add 1 tablespoon of vital wheat gluten for every cup of low- or no-gluten flour that is being used in your recipe. Bagels and pizza dough also benefit from the added elasticity of high-gluten flour. Start with your favorite recipes, making one substitution at a time.
For example, swap rye flour for some of the wheat flour, maple syrup for honey, or milk for water. Keep in mind that you should be substituting dry for dry and wet for wet, unless you make the proper adjustments. For example, you can substitute fresh milk for dried milk as long as you reduce the water by the amount of fresh milk added. Try adding herbs, spices or seeds for a delicious change of pace, or even cheese which should be considered a wet ingredient because it melts with heat.
When converting a handmade bread recipe to the bread machine, it helps to have a cheat sheet. Review some bread machine recipes that you've had success with. How many cups of flour are in them? How much liquid? Then, adjust the ingredient amounts from the manual bread recipe, being careful not to exceed your machine's capacity. Consider that most handmade bread recipes make two loaves and can be divided in half to make a recipe that is roughly the right size for a bread machine.
You can also convert a bread machine recipe to a handmade loaf. For best results, find a comparable handmade bread recipe for basic instructions. Why is this? The dissolving of the yeast first in a warm liquid is done to make sure the yeast is fresh and active. Since yeast is a living organism, it is possible the organisms have perished which would result in no leavening. Active Dry Yeast works just as well as Instant Yeast, but its instructions require you to activate it in a little bit of warm water before being added to the rest of the ingredients.
Granted, purchasing yeast can be a confusing process due to different manufacturers not using the same names for their products or using the same names for different types of yeast. If you are substituting Active Dry Yeast for Rapid-Rise Yeast in a recipe, just read the instructions on the package to figure out how to activate the yeast before adding it to the recipe and reduce the amount of water or other liquid you add later in the recipe by the amount you use to proof the yeast.
If you are substituting Rapid-Rise Yeast for Active Dry Yeast, just reduce the amount of yeast you use in your recipe by approximately 20 percent and increase the amount of water you add to the dry ingredients by the amount that you would have used to proof the Active Dry Yeast so you end up with the same total amount of liquid in the recipe.
I hope that helps clear up the differences. Please let me know if you have any more questions regarding yeast or have future Cooking topic suggestions. I live in Dallas, Texas with my husband and four kiddos.
Some recipes have other leavening agents in them such as baking soda or powder and eggs. With yeast, you want to let the dough rise for flavor and rise. The gasses emitted by the yeast is what makes the bubbles, or crumb of the dough.
Hello there, thank you very much for clearing up the confusion about yeast. But I have 1 question, on the recipe I wanted to try on, it says active dry yeast, I want to substitute it with instant dry yeast as I am using bread maker.
Does it go with the same amount? Or should I put less or more? Thanks for the post! I am wondering, if I am substituting instant yeast in for active dry yeast in a recipe, is the sugar originally included in the instructions with the active dry yeast still necessary? I managed to get some dried yeast granules from the bulk dept at a grocery store that was already packed in plastic containers.
It just says Yeast. I am new to baking so am unsure what kind it is. I tried putting a teaspoon in some warm water with a pinch of sugar. Thanks so much for this very clear yeast summary!
I have some bread machine yeast….. Many thanks. Thank you. But i expected the dough to raise more and the bread more fluffy. It did not. Fear and confusion. Not true! It's easy to use instant yeast in recipes calling for ADY or fast-rising yeast — no fancy conversions needed.
Simply use the same amount of instant yeast in your recipe as ADY or fast-rising. Add it right along with your other dry ingredients; there's no need to dissolve instant yeast in water first.
How do these three most common yeasts — active dry, fast-rising, and instant — perform against one another? I've just kneaded the dough, and it's going through its first rise in mini loaf pans top. SAF right has pulled ahead of Quick-Rise just a tad, though you can't see it from this angle. Fifteen minutes later, the Quick-Rise loaf is also ready, and goes into the oven. A full hour after the first loaf went in, the ADY loaf still isn't fully risen. So I go ahead and bake it.
Here's a cross-section of the results. The ADY loaf is shorter — though, given enough time, it would have risen fully and no doubt produced as tall a loaf as its Quick-Rise and instant competitors. OK, now that we've established SAF instant yeast is the ideal all-around yeast, we have another potential decision to make:.
SAF Red is your best choice for all-around baking, from sandwich loaves to crusty no-knead bread to freeze-and-bake dinner rolls. SAF Gold is formulated for one specific type of dough: sweet dough. What about cinnamon rolls or sticky buns, you ask? The dough for these sweet rolls is often only lightly sweetened, if at all; so they don't need SAF Gold.
Roughly translated to volume, any recipe calling for over 1 tablespoon sugar per cup of flour will benefit from SAF Gold. Yes — but there's a tradeoff. Letting these elements sit at warm room temperature for hours at a time, as the dough rises, can cause them to take on a slightly tangy, fermented flavor; and this flavor can clash with the appealing sweetness of your finished loaf.
SAF Gold, with its shorter rising time, prevents this flavor deterioration. Let's see what happens when we test Red against Gold in our Hawaiian Buns. Here are the two doughs just after mixing top , and 90 minutes later bottom. That's Gold on the left, Red on the right. In sweeter recipes, Gold produces a higher-rising bun.
So we've gotten to the end of our tests, and I'm happy to say SAF instant yeast has validated my long-time faith. For the full range of all my yeast baking, SAF is the choice. Are you worried about using up a pound of yeast? Stored in your freezer, it'll stay good for at least a year, and probably longer. In fact, though the manufacturer would certainly never recommend it, I've used 6-year-old instant yeast stored in the freezer , and still achieved good results.
SAF gives you the most bang for your buck. I made these loaves of bread with from left to right bread machine yeast, SAF instant yeast and rapid rise yeast. As you can see, the loaves look the same.
Instant yeast, bread machine yeast and rapid rise yeast can be used interchangeably. If you know how to convert the amounts of instant yeast to active dry yeast and vice versa you can use either type of yeast in any recipe. Again, these loaves were all made using my sour milk bread recipe. All of the loaves were made with whole not sour milk. These loaves of bread were made with from left to right bread machine yeast, SAF instant yeast, rapid rise yeast and active dry yeast.
I used 3 teaspoons of yeast for all the yeast types except active dry. Test two compared active dry yeast versus rapid rise yeast in the basic cycle. My mother recently gave me her bread machine. It was perfect for this experiment. I used this sandwich bread recipe for both loaves of bread. I used the basic cycle with the medium crust setting for both loaves. However, the loaf on the left was made with 1 teaspoon of quick rise instant yeast.
In general, any of the types of yeast mentioned in this article are fine. In that case, I use instant yeast. Some bread machines, but not all, require that the liquid be heated to a certain temperature before being added to the bread pan.
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