Bread-Bakers v100.n073.11

 > 002 - "Joni Repasch" <jrepasch@ - Jewish Rye Bread and Bagels

 >Bagels

 >2 1/4 teaspoons active dry yeast (not rapid-rise) or 0.6-ounce package
 >  (about 2 1/2 teaspoons) fresh yeast

Just a quickie,

I loved the story, and the recipes look great.  However, I use yeast which 
doesn't require proving when making bread (getting fresh is impossible, and 
dried is less reliable), and wondered why you insist on dry/fresh instead 
of instant-bake?

Thanks

--
Lorna Noble
Strathbungo
Glasgow
Scotland