How is this yeast in a bread machine?
1795484
It works extremely well in a bread machine. Measure it the same way as for the yeast that's supposedly 'made' for bread machines. I've been using this brand for the last 10 years with awesome success in the bread machine, bread by hand and for artisan bread.
1795485
Wonderful! I find your bread might rise just a tad faster using this, though.
1795486
Works like a charm! I keep it in a container with a lid in the fridge and it's ready whenever I need it. Much easier and cheaper than fiddly little packets, and you don't have to bother with proofing it.
1695556
Depends on your recipe. The bread I make-no knead bread-calls for room temperature water. It works great with this yeast.
1577512
You have to use Instant dry yeast instead of Active dry yeast in your bread machine. I hope that helps:)
918598
Absolutely! I use my bread machine almost exclusively and this has always worked well for me. It is the only yeast that I use.
1504035
According to the Fleishman Bread World website, Instant Yeast, Rapid Rise Yeast, and Bread Machine Yeast are all the same. They are quicker and can be added to dry ingredients. The Active Dry Yeast is slower and has to be mixed in warm water first. I have found that using the instant yeast allows me to only rise the dough once and saves a lot of time.
1903534
This is an Italian yeast (seems lighter in rising than original American yeast) however, it does have an added vanilla base. I use it to make Biscotti Di Prato, an Italian twice-baked cookie/bread, and the taste is delicious and have had no problems. I have not used it in other baking items. I am sorry I can't help there.
219065
I am not sure, but I use it in my bread machine and it improves the loaves in texture and appearance.
480530
the secret is sugar. whatever i make, i always add one table spoon of sugar. sugar helps yeast growing. and you can also start with the dough cycle, then keep it in the machine for several hour, then just use the bake cycle. that way the bread will have more time to grow. shouldn't be too hard.
918599
Recipe for bread machine call for active dry yeast, and there isn't time in the cycle for that yeast to work completely. This yeast is a rapid-rise yeast (same as active dry, but smaller particles so it activates more quickly) so you need to use less yeast. Normally, you'd use one packet of active dry yeast? That's 2 1/4 teaspoons, but you'd use 1 1/2 teaspoons of this.Have you ever tried to clean a bread machine that overflowed and baked? It's no fun trying to clean up the "no-immertsion" parts, no fun at all. (The ultimate bread machine is a good stand mixer. I got a KitenAid, and it's wonderful, but I suspect there are ones that are even better.) Recipe for bread machine call for active dry yeast, and there isn't time in the cycle for that yeast to work completely. This yeast is a rapid-rise yeast (same as active dry, but smaller particles so it activates more quickly) so you need to use less yeast. Normally, you'd use one packet of active dry yeast? That's 2 1/4 teaspoons, but you'd use 1 1/2 teaspoons of this.Have you ever tried to clean a bread machine that overflowed and baked? It's no fun trying to clean up the "no-immertsion" parts, no fun at all. (The ultimate bread machine is a good stand mixer. I got a... » Read More Recipe for bread machine call for active dry yeast, and there isn't time in the cycle for that yeast to work completely. This yeast is a rapid-rise yeast (same as active dry, but smaller particles so it activates more quickly) so you need to use less yeast. Normally, you'd use one packet of active dry yeast? That's 2 1/4 teaspoons, but you'd use 1 1/2 teaspoons of this.Have you ever tried to clean a bread machine that overflowed and baked? It's no fun trying to clean up the "no-immertsion" parts, no fun at all. (The ultimate bread machine is a good stand mixer. I got a KitenAid, and it's wonderful, but I suspect there are ones that are even better.) « Show Less
793917
Yes it is, it is dried, and rendered inactive. So it will not work to make bread rise, nutritional yeast is high in protein though, and is part of the mushroom family. Often it is used to make a vegetarian of vegan meal healthier, at least as far as I can tell.
1577511
Do you put things in the wet to dry order? Were all your ingredients fresh? I've used in bread machine, with home ground flours and regular bread recipes hand mixed , kneaded and never had an issue.
1205228
HI-- My bread came out like a normal loaf-- I did use regular eggs-- and I used whole eggs. I also added a 1/4 cup sugar away from the yeast. My Machine guidelines say to start with all wet ingredients on the bottom of the pan (make sure your water is warm enough) then add the dry ingredients with the yeast on the top on one side of the pan and I put the cup additional sugar on the other. I chose the darker crust option. My bread came out pretty good.
1912779
they come out good. you need to make it a few times to perfect it. sometimes the outside temperature and quality of yeast affect how the bread come out.
1757385
Instant yeast is nothing more than fast acting yeast. Use the same as any other yeast 2 1/4 teaspoons in most recipes, the same as one packet of yeast. You are wasting your money buying bread machine yeast. Even though it is not necessary, I like to proof my yeast.
1593850
This is an unusual question since the yeast is a live culture that only requires regular feedings of flour and water to survive for centuries, to be used as a starter with the other ingredients in bread baking recipes. I would suggest that she go to their website "breadtopia" that has a forum and a link to their developer, Eric (eric@breadtopia.com) and ask him, I'm sure he will answer the questions as he has mine.ps: In the book "Classic Sourdoughs" by Ed Wood, he states " Do not add anything but flour and water to your culture".
918594
Yes. This will work just fine in a bread machine. There is no need (no pun intended) to proof the yeast first. Just add the amount required for your recipe to the flour mixture and you're all set.
794351
The yeast is added to the water (water temperature between 110 and 120 degrees) until yeast stops rising to the top. This is then added to the rest of the ingredients.