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Photo by linda

Cooking Level: Intermediate

Living In: Syracuse, New York, USA
linda is looking for: (1 recommendation)
I recently was given a bread machine, I love it.. but with that said I have a few questions? Do you have to use bread flour ? and what is the difference with fast rising and just plain ole active yeast. my husband made bread, it called for fast rising ,he missed that word, and used reg yeast. and 3 out of 4 loves I have made sank in middle why is that ?

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Last updated: Feb. 18, 2013 4:14 pm
Posted: Feb. 17, 2013 6:39 pm
 
Commented by: the4taals
Feb. 17, 2013 7:25 pm
http://www.redstaryeast.com/tips-troubleshooting/bread-machine-tips/common-bread-machine-problems
Comments:
the4taals
Feb. 17, 2013 7:27 pm
I don't buy bread four, I use vital gluten to add to all purpose flour, 1 tsp to each cup of flour, I also just use regular yeast in my bread machine with no problems, I buy 1 lb packages at a time and store in the fridge.
 
LOBSTER
Feb. 17, 2013 7:40 pm
I too use All Purpose (white and whole wheat) and add Vital Wheat Gluten, but I do use Instant yeast, as it does not require proofing prior to adding to the bread machine.
 
Feb. 18, 2013 2:22 am
Bread flour has a slightly higher protein content, but AP can work just as well. If you make a lot of bread, then it makes sense to only buy bread flour and use it for all of your cooking/baking needs since you don't need to store 2 types of flour. Rapid rise yeast tends to works best year round. In a bread machine with the controlled time/temp settings, either one will work as well.
 
RedApple
Feb. 18, 2013 4:53 am
I use all purpose with my bread all the time. I never add anything to it like vital gluten. It has always worked out fine for me. With the yeast you will notice there are different sizes of the little 'grains' of yeast. The larger sizes need to be proofed to allow the moisture to sink in through that outer coating. The tiny size grains are 'instant'. They do not need to be proofed because they are small enough that moisture from the recipe will easily sink into them on their own. You would likely add the instant yeast to the dry ingredients but try not to dump any salt right on top as direct contact with the salt will kill the yeast. I tend to always buy quickrise/instant/bread maching yeast as you can then skip the step of proofing which takes time and get tedious. Experiment and have fun.
 
Judy in Delaware
Feb. 18, 2013 5:01 am
I use SAF yeast, never proof it, and it always works fine in my machine. I also add vital wheat gluten to all my bread, whether using ap or bread flour. I really don't know what difference the flour makes, but I do whatever the recipe says. LOVE my machine!
 
linda
Feb. 18, 2013 5:38 am
Thanks everyone.where do I get vital gluten from? And my manufacter book for my bread machine says not to ever mix the yeast with liquid? So how do you proof it with that being said?
 
LOBSTER
Feb. 18, 2013 9:52 am
Hi Linda, I buy Vital Wheat Gluten in the bulk section, or you can find it with the flours and yeasts. If you are going to use regular active yeast, you would then need to proof it before adding to the bread pan with some of the warm water in the recipe. If you are using "bread machine"="instant yeast" than no proofing is required.
 
Feb. 18, 2013 3:09 pm
I used to use wheat gluten, but never found it made that much of a difference and it tends to be pricey. AP flour works fine if you don't care to buy bread flour for this purpose.
 
linda
Feb. 18, 2013 4:14 pm
thanks again for all your inputs, you guys are the best !
 
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