Bread/Bernard Clayton Question

[jtoepfert100]

I'm afraid this is going to be a rather dumb question so I'll apologize at the outset.

I recently purchased the Bernard Clayton Complete Book of Breads (new version) and I'm confused by something. Are all of his recipes calling for rapid rise yeast? He mentions rapid rise yeast in his Intro and, as I already know, the fact that it does not require proofing. He did not say that unless otherwise indicated, he is referring to rapid rise in his recipes. However, his recipes all seem to have the yeast added to the dry ingredients and then the hot liquid and other wet ingredients added next. This would make me think that he is, indeed, referring to rapid rise yeast. However, I don't have any rapid rise - I have a small can of regular. I'm new at breadmaking so I was wondering if anyone could tell me how to substitute regular for the rapid rise. My guess is that I would add the yeast to the hot liquid and then add that to the dry ingredients but I want to be sure.

Oh - one other question - how successful have you been at halving bread recipes that make 2 or more loaves? I don't need that much bread.

[jtoepfert100]

Bump. Can anyone out there help a novice bread maker?:)

[suzannel]

I have done this with many bread recipes and have never had a problem....though if your recipe is only for 1 loaf and you're cutting it by half, you would probably need to use a smaller pan.


As for the yeast issue - I have no definitive answer but - double check with the Fleischman's website - I think the difference is simply that it will take longer for the bread to rise.

Good Luck!

[Beth]

I have never seen anything saying one way or the other, but I wonder is regular yeast is as tolerant of the hotter water or liquid as the rapid rise. That is one thing I had a problem with in the beginning -- getting water too hot, so I tend to think it might not.

I have used regular (active) yeast in recipes with this mix method, but I don't use hot water. I use warm. I think a longer rise -- especially for the first rise, might be right.