On Nov 25, 1:38*pm, "cshenk" > wrote:
> "Manda Ruby" wrote
>
> > Thanks for the useful info. *BTW, I forgot that I already posted this
> > question and so I didn't read that thread. *Beside, I really was
> > looking for useful info like mixing directly with the dry ingredients
> > rather then being directed to a website.
>
> Grin, you really should join us in alt.bread.recipes

Oh, I don't plan to bake that much. With my hypo, I can't eat most
vairety anymore anyway. I grew up with fresh naan - the neihgborhood,
and in fact, the city I grew up in back home to be the city of
predominantly Indian Muslims during the British time; that
neihgborhood still had the same atmoshphere with naan shops and stuff.
So, I am not giving up naan though made from white flour entirely. I
plan to revise the recipe so that I can sub whole wheat at least up to
50%.
>
> Anyways, simple answer. *The sort you add to dry ingredients is also what
> you use in breadmakers and it has 2 names.
>
> 'Instant' and 'Breadmachine yeast'. *Just depends on the makers. *If you
> just use that one web site, it represents (in a slanted way) only their own
> product naming. *I've seen 'Instand Active Dry', 'Instant dry',
> 'Breadmachine dry', 'breadmachine instant active dry' and so on from others.
> If you live outside the USA, there are even more names of what to look for.