On Fri, 17 Dec 2010 08:22:07 -0600, Janet Wilder
> wrote:

> On 12/17/2010 12:07 AM, sf wrote:
> > On Thu, 16 Dec 2010 19:16:25 -0600, Janet Wilder
> > > wrote:
> >
> >> 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?
> >>
> >> TIA,
> >
> > I buy it instead of regular yeast and use it the regular way.
> >
> You don't have to raise the temp of the liquid?

I treat it just like regular yeast and heat the liquid to 110-115° and
use it like regular yeast. I figure if I ever need Rapid Rise, I
always have it on hand and won't need to make a special trip to the
store to buy it. There's no cost difference, so why not?

--

Never trust a dog to watch your food.