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Photo by Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA
Living In: Olive Branch, Mississippi, USA
Paula is looking for: (2 recommendations)
Lela (you bad influence you), I got my delivery from King Arthur Flour today! This yeast-ophobic is looking forward to trying out the instant yeast. What should I make, Everybody? And do I make any kind of change in a recipe that calls for active dry yeast?

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Last updated: Jan. 5, 2013 4:03 pm
Posted: Jan. 5, 2013 11:36 am
Commented by: nanny129
Jan. 5, 2013 11:38 am
i don't know about a recipe- but i am off work the next two days and you are about a 8-9 hour drive(just in case you need a taste tester)-lol
Jan. 5, 2013 12:49 pm
Come on, Nanny!
Jan. 5, 2013 12:54 pm
Hey, Nanny, I just noticed your home town is Memphis. Don't you have relatives to come visit? I'm just across the state line.
Jan. 5, 2013 1:04 pm
we used to go to a lake there?? enid or saradis??
Jan. 5, 2013 2:09 pm
Yes, those lakes are in MS south of us.
Recommended Recipe:
Photo of: Clone of a Cinnabon

Clone of a Cinnabon

Submitted by: Marsha Fernandez 
Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand. 
Recommended by: LOBSTER
Jan. 5, 2013 11:52 am
You can't go wrong with cinnamon buns! Are you using a bread machine, or a mixer or are you doing it by hand? As far as I know you can use your Instant Yeast in any recipe, but depending on how you are making your bread products, you may want to proof your yeast first to make it easier on yourself.
Jan. 5, 2013 12:32 pm
Hi,i see King Arthur Flour here alot,how is ir different than regular flour?I have never heard of it except here.Thanks.
Jan. 5, 2013 12:52 pm
LOBSTER, I have made these particular cinnamon rolls twice. Once they turned out beautifully; the second time they didn't do a thing! And that's the purpose of instant need to proof. That's why I bought it. Supposed to be fool-proof! I guess this fool will see!
Jan. 5, 2013 12:53 pm
Manella, someone more in tune with yeast and flour will have to answer your question. All I know is that it is supposed to be superior to all others.
Jan. 5, 2013 1:08 pm
There are basically 2 kinds of dry yeast 1) active dry and 2) rapid rise. I always use the rapid rise since it works best year round even when your house is cooler. 1 pkg yeast is recommended for UP TO 4C of flour, so you can use either one. The exact amount of yeast doesn't matter.
Jan. 5, 2013 1:51 pm
Thanks Paula.
Jan. 5, 2013 2:10 pm
Thanks, Goodfood.
Jan. 5, 2013 3:09 pm
Paula-I was taking down my Christmas tree and just saw this post. I know-I am a bad influence on you. I just can't help myself-I think the yeast spoon is the best thing ever invented. I usually don't use instant yeast due to high altitude. However, I am going to be a bad influence again-If I were you I would make these huge death by cinnamon rolls-Jo Mama's Cinnamon Rolls-These rolls are so huge-You only need to eat one. Here is the link.
Jan. 5, 2013 4:03 pm
Paula, I forgot to mention I am really eyeing the scoops for muffins, cookies, etc. from King Arthur's site. Not to influence you or anything.
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