Yeast and Your Breadmaker
One of the biggest make or break ingredients when it comes to your breadmaker bread - or any bread, for that matter - is the yeast. Yes, of course, bread wouldn't be bread without flour or water or a little bit of salt and some sugar or honey for the yeast to feed on. But there's that ever important yeast that makes the bread rise that's going to make or bread your loaf of bread. However, when you go to the store, you'll notice that there are a number of varieties of yeast available for purchase. And you may become a little overwhelmed. It may seem as though the bread machine yeast is, of course, the best - after all, it says bread machine. But the other yeasts available may be less expensive and you may be tempted to buy those. Here's a rundown of what yeast is, the different types, and what's best for you.
What is yeast?
First of all, you should probably understand what yeast is in the first place. It is a single-celled organism, classified as a fungus. Yes, a fungus among us! The yeast that you'll find in a store is usually dormant, and will need warm water in its floury, starchy environment to come back to life. Once it does, it eats the starch, converts it to glucose, thus fermenting the sugar, which then turns into alcohol and carbon dioxide. It's the carbon dioxide that's responsible for the "rising" of your bread.
See, that wasn't too difficult, now was it?
Yeast in Breads
Usually, if you're making a bread by hand, you'll have to keep an eye on the dough and make sure that after you've initially kneaded it, you let it rise in a warm spot with a towel over it to keep it dark. This can occasionally be tricky, depending upon your kitchen, and although many bakers have found ways around it, with a bread machine you've taken out quite a few steps and all the guesswork of whether or not the spot you've rested your dough is warm enough.
Remember, too, that too much salt can kill yeast - so watch your measurements there. Salt is very good for bringing out flavors, but it can also make your bread flop!
Types of Yeast
You've probably seen those packets of bread machine yeast right alongside other yeasts commonly used in baking. Here's the differences and which ones you should use -
Bread Machine Yeast / Rapid Rise Yeast: These two are actually quite the same, so if you're considering using rapid rise instead of bread machine yeast, or if rapid rise is the only kind you can find, don't sweat it. You'll achieve the same result.
Active Dry Yeast: This yeast is larger in size and needs to be dissolved in water prior to adding it in to your recipe. This process is generally called proofing. While you can technically take your chances with it, I really wouldn't recommend it, especially if you're planning on utilizing a "rapid bake" setting on your breadmaker.
So when you're out shopping for ingredients for fresh baked bread from your bread machine? Remember - you do have options, but be careful and be sure to know what type of yeast you're putting into your bread machine! And always be sure to check your breadmaker's user manual - you may very well find that the company has their own recommendations!
Happy baking!
Questions and Answers
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