In article om>,
Janet Wilder > wrote:

> I bought a tri-pack of this by mistake. I was going to try to use it but
> the directions are different from using regular active yeast and I was
> worried that it might change my recipe. Bread can be finicky.
>
> Has anyone used rapid rise yeast in place of regular active dry yeast?
> Does bringing all of the liquid (water and oil) to the required
> temperature, then adding to the dry ingredients alter the results of
> your recipe?

Not appreciably. It was fine.

Miche

--
Electricians do it in three phases