On Tue, 24 Jul 2012 05:52:01 -0600, Janet Bostwick
> wrote:

> 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

Thanks, Janet. The recipe says 3T brown sugar or honey, I don't know
if that's considered a lot or not. The yeast it calls for is "instant
or active dry". Not sure what mine is, but I'll be in the store where
I bought it today, so I can ask. I haven't seen a specialized yeast
for sweet bread dough although I have gone to KA online to purchase a
liquid flavoring called "Fiori Di Sicilia". What makes that sweet
bread yeast different from the others?

--
Food is an important part of a balanced diet.