elitecodex
Assistant Cook
- Joined
- Jul 15, 2008
- Messages
- 38
Hey everyone - I just finished my first bread recipe today (practically mirrored Alton Brown's Very Basic Bread Recipe). It was a learning experience, but a good one
Now Im on to find another recipe I can try. I found this one that looks like a good second candidate. I cannot post the URL so I will just give the ingredient list:
* 2 (.25 ounce) packages active dry yeast
* 2 cups warm water (110 degrees to 115 degrees)
* 1/2 cup sugar
* 1 tablespoon salt
* 2 eggs, beaten
* 1/4 cup vegetable oil
* 6 1/2 cups all-purpose flour
My question is that I have instant yeast and the recipe calls for active dry yeast (two different types from what I know). Can the two be used interchangably? Is there any modification (as far as allowing the dough to rise or times to rise) that I need to be aware of when substituting yeast? I did a sponge with the first one, this one does not need that.
I know this is a very baking-centric question so forgive me if thats where I should have posted it
Thanks!
Now Im on to find another recipe I can try. I found this one that looks like a good second candidate. I cannot post the URL so I will just give the ingredient list:
* 2 (.25 ounce) packages active dry yeast
* 2 cups warm water (110 degrees to 115 degrees)
* 1/2 cup sugar
* 1 tablespoon salt
* 2 eggs, beaten
* 1/4 cup vegetable oil
* 6 1/2 cups all-purpose flour
My question is that I have instant yeast and the recipe calls for active dry yeast (two different types from what I know). Can the two be used interchangably? Is there any modification (as far as allowing the dough to rise or times to rise) that I need to be aware of when substituting yeast? I did a sponge with the first one, this one does not need that.
I know this is a very baking-centric question so forgive me if thats where I should have posted it
Thanks!