On Thu, 16 Dec 2010 23:42:38 -0800, "Paul M. Cook" >
wrote:

>
>"Janet Wilder" > wrote in message
web.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
>

It is easy to adapt any recipe to give you that flavor, though...just
use less of the rapid rise yeast in it and allow for a longer rise
period.

I do not think I have had regular old active dry yeast in the house in
many years.

Boron