"Janet Wilder" > wrote in message
eb.com...
>I bought a tri-pack of this by mistake. I was going to try to use it but
>the directions are different from using regular active yeast and I was
>worried that it might change my recipe. Bread can be finicky.
>
> Has anyone used rapid rise yeast in place of regular active dry yeast?
> Does bringing all of the liquid (water and oil) to the required
> temperature, then adding to the dry ingredients alter the results of your
> recipe?
>

It worked OK. I used it a lot when I was making pizza dough in the college
cafeteria decades ago. To me it didn't have that nice yeasty smell and
taste I like from slow rise yeast. It lacked some tang. I don't use it
when I make bread..

Paul