Manda Ruby wrote:
>
> On Nov 25, 4:45 pm, Arri London > wrote:
> > 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.
>
> I see. I just have small packages. Naan would be the only bread I
> make that require yeast.


Try it both ways and see which gives a nicer result. Sometimes it
matters and sometimes it doesn't.