On Wed, 8 Mar 2006 06:42:33 -0700, "Janet Bostwick"
> wrote:

>
>"Boron Elgar" > wrote in message
.. .
>snip
>> I read the OP's message about sweet breads taking longer to rise, and
>> I have certainly some longer rises (with a sourdough starter, not
>> yeast) with mine but nothing as long as you mention.
>>
>> And I have made stollens that rise so fast you can watch them. Those
>> are sweet, rich doughs. The right amount of yeast is needed, too. Did
>> you use regular or rapid rise or fresh? I like to use fresh with sweet
>> doughs.
>>
>>>Thanks for your ideas,
>>>very helpful,
>>>Dee Dee
>>>
>> Always a pleasure. Let's see what Janet says.
>>
>> Boron
>
>I was going to suggest more yeast. I have made stollens that rise well. I
>have more success with the rise for stollen if I use active dry yeast and
>bloom it than if I use instant yeast. There is an osmotolerant instant
>yeast for highly enriched dough and maybe that would work for Dee's raisin
>bread. The other thing might be the temperature of the dough after mixing.
>If it was too cold -- say 60F -- it might take a long time to recover in
>that high sugar environment. I have had poor success when adding the dry
>yeast to the dry ingredients when making a really rich dough. The yeast
>just doesn't seem to dissolve as it should. Boron, you always use fresh
>yeast don't you?
>Janet
>


I use fresh when The Hub can cop me a 1lb brick of it from a baking
mix supply place where he works once in awhile. It is my preference
for anything but lean doughs, but I have been known to experiment with
anything and everything.

If I have no fresh yeast in the house, I use SAF Red or the sourdough
starters.

Boron