On Nov 24, 4:01*pm, "l, not -l" > wrote:
> On 24-Nov-2009, Manda Ruby > wrote:
>
> > What would happen if Hihgly Active Yeast is used in place of regular
> > Active yeast in making Indian flat bread (naan)? *The recipe I plan to
> > use is from youtube video by Manjula. *She uses regular, I think, She
> > lets the dough sit for 6 hours before baking it.
>
> Highly Active Yeast is another name for Rapid Rise; the info from
> Fleischman's site (http://breadworld.com/products.aspx) says.
> * * * *Reduces rising time by as much as 50% by eliminating the first rise
> * * * Instant yeast designed for mixing directly with other dry ingredients
> * * before use
> * * * Can be used in all your recipes (even those before RapidRise™ Yeast -
> * * introduced in 1984)
> * * * For use in your oven or bread machine
> * * * Available in strip of three 1/4 oz. envelopes
> * * * Same as Instant and Bread Machine Yeast
> Key words a *reduces rising time, mix directly with other ingredients.
> Without seeing the recipe you are wanting to use, the best help I can offer
> is:
> * - *you don't need to proof (mix with water and let work up a foam) the
> * yeast before adding it to your flour and other ingredients
> * - *if the recipe says something like "let rise 3 hours until doubled";
> * don't go by the time, watch it and when it's doubled in size, move on
>
> --
> Change Cujo to Juno in email address.

BTW, the instruction written on the pacakge of Fleischmann's Highly
Active Yeast states to add liquids that have been heated to 120-130
degrees for traditional recipes, whatever traditional recipes means.
But, I am making Naan and so thanks for the specific tip.