Mystie
Pearl Clutcher
Posts: 4,299 
|
Post by Mystie on Jan 26, 2017 16:27:18 GMT
I've baked yeast bread before, but not a lot, and not for several years. I have a recipe I want to try, and it calls for instant yeast. All I have is regular yeast, and I don't want to make a special trip. Can I swap it? Would it just need a longer rising time?
|
|
schizo319
Pearl Clutcher
Posts: 3,030
|
Post by schizo319 on Jan 26, 2017 16:33:01 GMT
You can definitely swap it, I only buy regular yeast, so I do it all the time. I do measure by weight on a kitchen scale though because of the difference in the size of the granules.
All you need to do is let it "bloom" in the warm water for 10-15 minutes then continue your recipe as usual. No need to adjust your rise time or anything.
|
|
Mystie
Pearl Clutcher
Posts: 4,299
|
Post by Mystie on Jan 26, 2017 16:34:18 GMT
Thank you!  |
|
|
|
Post by mlynn on Jan 26, 2017 16:35:51 GMT
Some info for you: www.foodsubs.com/LeavenYeast.htmlinstant yeast = quick yeast = rapid rise active dry yeast = quick rise active dry yeast = fast-rising active dry yeast = fast rising yeast Equivalents: One package = 2 1/4 teaspoons = 1/4 ounce Notes: This very active strain of yeast allows you to make bread with only one rise. The trade-off is that some flavor is sacrificed, though this doesn't matter much if the bread is sweetened or heavily flavored with other ingredients. Unlike ordinary active dry yeast, instant yeast doesn't need to be dissolved in liquid first--you just add it to the dry ingredients. Look for it in the dairy case--it's usually sold in strips of three packages or in 4-ounce jars. Before buying it, check the expiration date to make sure it's fresh. Dry yeast can be stored at room temperature until the expiration date stamped on the jar, but it lasts even longer in the refrigerator. Substitutes: bread machine yeast (very similar; substitute measure for measure.) OR active dry yeast (Substitute measure for measure. Active dry yeast needs to be dissolved in water first, and the bread will need to rise more than once.) OR fresh yeast (Substitute one cake for each package or 2 1/4 teaspoons of dry yeast. This needs to be dissolved in water first, and the bread will need to rise more than once.) |
|
