[Gardeners Delight]

I've just bought an old WI bread cookbook from a charity shop & all the recipes use dried yeast, how much quick dried yeast do I need to use as this is what I've got at home? Thanks in advance  

[muntjac]

to what it recomendds on the recipe ,just put it in warm water ......" werks for me n the " hovis bakery club"

[WG.]

You may find that quick yeast reduces proving time but I'd still suggest you go with the same amount as specified in the recipe.

If you make it repeatedly, you could try reducing the amount of quick yeast added by, say, 10% and comparing results.

[Gardeners Delight]

According to the book there is a difference between the 2 you dont add quick yeast to water so I'm not sre if you need different amounts

[Ruth Cross]

mix it with a bit of hand warm water and a pinch of granulated sugar, let it stand for a couple of minutes.

I use 1tsp of yeast, 1/2tsp sugar, 75 to 100ml warm water when making bread with dry yeast.

[WG.]

According to the book there is a difference between the 2 you dont add quick yeast to water so I'm not sre if you need different amounts

I stand by my reply  

[Scribbler]

Must admit I'm a convert to quick yeast. This was since I tried the bread recipe I've posted elsewhere here.

Made some yesterday, and as well as the oats I added mixed sunflower seeds, pumpkin seeds and sesame seeds that you buy in Tescos. Very quick and easy.

Before this I was having to mix dried yeast with sugar and water to activate it. And yeast in this form doesn't seem to keep very well.

[gobs]

According to the book there is a difference between the 2 you dont add quick yeast to water so I'm not sre if you need different amounts

Book is correct, quick or fast action yeast(hence name I'd guess) as Wg says reduces proving time. You use same amount, only diff, you do not need to reconstitute, can add straight to flour.

However, I sometimes do, I find it gives better texture, but that's just me. :roll: