Manda Ruby wrote:
>
> 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.
> >

<snip>

> > --
> > 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.

All yeasts benefit from being dissolved in warm liquids. But many
recipes just mix the granular yeast with the dry ingredients. Because we
store our yeast (bought in bulk) in the freezer, we start it in warm
liquids even if the recipe says it isn't necessary.