Yeast : Rapid Rising vs. Regular (for Focaccia)
I am making some Focaccia Dough in the bread machine but baking it in my oven, does it matter if I use Bread Machine (Rapid Rising Yeast) or the regular .25 oz. pouches. I am not really sure what the difference would be but don't want to ruin something before I start. Basically all I am using the Bread Machine for is the mixing on dough cycle.
Regular yeast needs longer rest/rise times. If you're using the bread machine to make the dough, then I'd only use bread machine yeast. If you're only using the bread machine to mix (can you do that?) and then take it out, you can probably use regular yeast and extend the rest time yourself but then you'd have to put it back in for the second kneading/folding. At that point, I'd just do it by hand.
I actually used to only use my bread machine to mix and rise the dough for me. Regular yeast is exactly what chowser said, and (I think) has a much better flavor, probably resulting from the longer rise/rest times. Rapid Rise is exactly what it says it is, it rises faster, thus shortening the overall recipe.
You can use either in bread machine with no problems as long as you're only using it to make dough.
It'll be fine... You'll get a higher initial rise with rapid rise yeast, and you'll want to cut your secondary rise time in half after you punch it down, but it shouldn't give you any problems, so long as it stays within the confines of the bread machine... :)
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I always use instant yeast --- the kind you buy in a big grey box at WS or Cooks catalog. Is this not as good as the SAF yeast? I thought it just made it easier to mix and it's not failed me for a long time