Instructions: It appears there is a lot of misunderstanding about what the yeast is in jars labeled "Bread Machine Yeast"

The major change from the very moist cake yeast was the pouches of "Active Dry Yeast."

When countertop breadmaking machines arrived for home use, there was a need for a yeast form that could be used in the machines without the need to pre soak, as is done with Active Dry Yeast when preparing bread dough for traditional oven baking.

The resulting new product was called "Bread Machine Yeast." Its performance for fermentation and proofing was similar to Active Dry Yeast. The product sold today is
*** still the same formulation.***

Therefore, when there is a need for a faster or more aggressive yeast, especially for use in FAST 1-hour breadmaking machine cycles, the better yeast to use is Quick-Rise, RapidRise, or Perfect Rise.

To protect the yeast from the early heating which occurs in FAST cycles, stir the yeast slightly into the top layer of flour to coat the yeast granules with flour. Use caution to not stir too deep or into the corners which might get the yeast wet.

Red Star Yeast consultants recommend for FAST 1-hour cycles the following
*** total
*** fast-rising yeast be used:

2 tsp for 1 lb loaf (often too small for FAST baking)

3 tsp [ 1 Tbs ] for 1 1/2 lb loaf [typical 14-oz prepackaged mixes]

4 tsp [ 1 Tbs + 1 tsp ] for 2 lb loaf [typical 20-oz prepackaged mixes]

5 tsp [ 1 Tbs + 2 tsp ] for 2 1/2 lb loaf

[Note 1: Always put yeast in last on top of bread flour, and stir it around in the topmost layer of flour so the yeast granules get coated with flour. Do NOT stir deep or into corners where the yeast might get damp.]

[Note 2: Be very aware of the SMALL quantity of yeast provided in boxes of prepackaged mixes (4 grams = 1 tsp), versus 7 grams (2-1/4 tsp) in a normal 3-strip package.

While these fast-rising yeast can be used for "rapid" 2-hour cycles, many find the slower acting "Acting Dry Yeast" and "Bread Machine Yeast" produce a nicer texture. However, add an additional one teaspoon of yeast to compensate for the shorter rise/proofing times.

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