Let's Break Bread . . . again
A week ago, i shared some bread baking tips in my post, Let's Break Bread . (I would read that post before reading this one, if you haven't already.) From that post arose some questions about the use of Rapid Rise/Bread machine yeast, and about the benefit (or lack) of rolling out and rolling up the dough to make loaves. So i thought i would do a little experiment and see about it. Question #1: Will it work o.k. to treat Rapid Rise yeast the same as Active Dry yeast in a recipe calling for Active Dry yeast? Almost every bread recipe instructs to allow the dough to rise "until doubled" after kneading. This is the "first rise," and it usually takes close to 1 1/2 hours at my house (with active dry yeast). Today, i used rapid rise yeast, and instead of allowing it to "rest," as is directed by the package and other sources i have read, i allowed it to rise until doubled. Here it is right after kneading. After 30 minutes. After 45...