Bread Machine Yeast?
Friends are here from Latin America and I’m running errands for them while they’re off doing business. One of the things they asked for that they can’t get at home is “bread machine yeast.” They told me it comes in small jars. I haven’t been able to find it in my local markets and would like to know what can be substituted for it. Is it a rapid rise yeast? An instant yeast? An active dry yeast? Does it matter?
I see you have the answer, but here it is in complete form, from:
Instant Yeast - Also known as: Fast Rising, Rapid Rise, or Bread Machine Yeast
1 envelope or packet of Active Dry Yeast, Instant Yeast, Rapid Rise Yeast, Fast Rising Yeast or Bread Machine Yeast weighs 1/4 ounce or 7 grams which equals 2 1/4 teaspoons (11 ml).
Instant or Rapid Rise Yeast does not require warm liquid to be activated. This type of yeast has been genetically engineered from different strains of yeast to produce breads that can be made with only one rising. Rapid rise yeast is also more finely granulated than active dry yeast, so it does not need to be dissolved in water first. It can be added directly to the dry ingredients, making it a popular choice for use with bread machines.
Instant active or RapidRise yeast is added to the dry ingredients. Then, the liquid portion of the recipe's ingredients, warmed to 120 – 130 degrees F, as measured with an Instant Read Thermometer, are added to make a dough.
Instant yeast will keep a year at room temperature if unopened. If opened, it will keep 3 months in the refrigerator and 6 months in the freezer. Keep yeast in its original container with the opened flap folded closed in a resealable plastic bag.