Other than the obvious time factor, what's the difference in choosing rapid over basic in a bread machine for plain old white bread? Why bother with a longer cycle at all if the rapi works just fine?
Armed with the booklet that came with my machine, a Betty Crocker bread machine cookbook and ZERO knowledge of baking myself.... I'd like to know which cycle I should choose for my first bread making experience.
We're talking about a 2 hour time difference. And of course the bread machine cookbook details the difference between making a 1-1/2 lb loaf and a 2 lb loaf, but never mentions the difference in the the rapid cycle that some bread machines have... is there a difference?
Armed with the booklet that came with my machine, a Betty Crocker bread machine cookbook and ZERO knowledge of baking myself.... I'd like to know which cycle I should choose for my first bread making experience.
We're talking about a 2 hour time difference. And of course the bread machine cookbook details the difference between making a 1-1/2 lb loaf and a 2 lb loaf, but never mentions the difference in the the rapid cycle that some bread machines have... is there a difference?