Rapid-rise yeast has two time-saving advantages over active dry yeast: It need not be dissolved in water before mixing, also it requires just one rise after shaping. Simply add some dry yeast towards the flour mixture. Heat the liquid ingredients to 120°-130° (instead of 110°-115° for dissolving active dry yeast). Instead of the very first rise, permit the dough to relax for ten minutes before shaping. The following rise must take about 50 % of time mentioned inside a recipe that requires active dry yeast.
Featured Recipes
These fun, filling pretzels having a mild Southwestern kick would be the perfect snack for watching football games. And they're going to score just like high with adults because they use kids! Cathy Tang, Redmond, Washington
You’ll love dealing with the dough, the cheesy surprise within the crust and also the jazzed-up sauce within this cake. —Scottie Orr-Wedeven, Grand Rapids, Michigan
Produced by oh my gosh friend Debbie, this can be a scrumptious method to start your entire day. Bread might be sprinkled with granulated sugar before baking if preferred.Char Ouellette, Colton, Or