On Mon, 23 Jul 2012 21:08:12 -0700, sf > wrote:

>Question for you bread baking people.... I have a King Arthur bread
>recipe (I used all the KA bread flour yesterday, so I'm "stuck" with
>the organic best of the best flour that I buy in bulk from Rainbow)
>which calls for 3 cups bread flour and 1 cup "old fashioned oats" (I
>have it) - but my question is about the yeast measure. The recipe
>calls for 2 teaspoons of instant yeast for. When I make pizza, I use
>1/2 tsp dry yeast (bought in bulk) to 4 cups all-purpose or bread
>flour and it is very active. Do I really need 2 teaspoons of yeast
>for this bread???? It seems to me that if I really needed more yeast,
>1 tsp would do the trick. What say you?

Is there a lot of honey or sugar in the recipe? If so, that may be
why the extra yeast as a sweet recipe is hard on the yeast cells
themselves. In fact, if you read the King Arthur catalog you will see
that there is a special yeast for sweet breads. The extra yeast may
also be used to make the oatmeal bread a really light loaf. The one
teaspoon you suggest will work, it will just take longer. For a
traditional 5 -7 cup flour recipe I would expect the recipe to say 2
packages (5 teaspoons) of active dry yeast. If you are using instant
yeast you will use about one-third less. Adjust backwards from there.
Janet US