Rapid Rise Yeast (2024)

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Updated: Mar. 09, 2006

    Breads & Rolls

    See Also
    How to Create Airy Bread: A Beginner's Guide

    Rapid-rise yeast has two time-saving advantages over active dry yeast: It does not need to be dissolved in water before mixing, and it requires only one rise after shaping. Simply add the dry yeast to the flour mixture. Heat the liquid ingredients to 120°-130° (rather than 110°-115° for dissolving active dry yeast). In place of the first rise, allow the dough to rest for 10 minutes before shaping. The next rise should take about half the time stated in a recipe that calls for active dry yeast.

    Originally Published: March 09, 2006

    Rapid Rise Yeast (2024)
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