I bought a Black & Decker B1600 (2 lb loaf) machine last fall, and after
switching from all-purpose flour to bread flour, am pleased with most of the
results, using Fleischmann's Bread Machine yeast.
I do like to experiment, however, to see if there could be some
improvements, and seeing that Bread Machine MAGIC recommends using Red Star
yeast, I looked for it in vain - the Winnipeg grocery stores only carry
This weekend my wife and I took a trip to Grand Forks, ND, where sure
enough, they had both Red Star Quick-Rise (labelled "Good for Bread
Machines") and the Active Dry Yeast (labelled "Preferred for Bread
Machines"). Not taking any chances, I bought one of each. Then I re-read
the reference in Bread Machine MAGIC, and found the authors do not recommend
using the rapid rise. Someone else has stated here that the Fleischmann's
yeast labelled for bread machines is their rapid rise yeast.
So why would those of you who are knowledgeable about such things choose
rapid rise versus the active dry? Surely the makers of bread machines must
have assumed one or the other to program the rising cycle time? The manual
with my B & D says: "The recipes in this cookbook have been tested with
Bread Machine yeast. If you prefer to use Traditional Dry yeast, Rapid Rise
yeast or Quick Rise yeast, you will have to increase yeast amount by 1/4
teaspoon in your recipe;" This doesn't help me at all, since now it sounds
as if Bread Machine yeast is yet another, more potent, type.
The B & D Basic White recipe using 4 cups of white flour calls for 1 1/4 tsp
yeast. When I follow that instruction, the dough always touches the window
on top, so I reduce it by 1/4 teaspoon, which corrects that.
Please share your collective wisdom on the subject.