Do you get confused by all the overwhelming choices in the yeast aisle too?
If you are just getting started – well, first of all welcome to baking, you are going to love it – yeasts are very important when it comes to baking.
But there are different types and they all perform rather differently and even experienced people get confused at times as to which yeast to use when.
They are different, yet very very similar.
But the choice you make with your yeast defines with your bread and ultimately shapes your baking experience.
The Difference in Active Dry Yeast for bread and Instant Yeast
The difference between these two most popular types of yeast is that
In dry form, the active dry yeast has rather bigger granules. It needs to be dissolved in water before it is ready for use.
While on the other hand, the instant yeast has a much finer texture and can be used instantly – as the name suggest – with the dry ingredients.
Active Dry Yeast
When you think of it, a picture of a bowl filled with cornmeal must come to your mind because it is made up of large granules.
The active dry yeast is in fact a living organism that are kept dormant.
There is a proper procedure, known as proofing, where you add a small amount of water (lukewarm is okay, any hotter and it may kill the yeast) to the yeast to activate it.
It is sold in a jar or individual packing.
It made using the same process as the active dry yeast, only that due to its much finer texture it dries up faster and easily.
The finer particles makes it easier to add directly into the ingredients without having to proof it first.
For the French Brioche today, you will need the dough to rise for some time. And for that you will need active dry yeast.
- Warm Water: 1/3 Cup
- Eggs: 3
- Egg Yolks: 2
- Softened Butter: ¾ Cup
- All-Purpose Flour: 3 1/3 Cup
- White Sugar: ¼ Cup
- Active Dry Yeast: ½ Teaspoon
- Egg White: 1
- Water: 2 Tablespoon
- Take warm water, eggs, egg yolks, softened butter, all-purpose flour, white sugar and active dry yeast in the bread machine and select the dough cycle.
- Have a surface lightly floured. Turn the dough on it when finished and it for a good 5 to 10 time.
- Divide them into two equal halves.
- Roll them into strips with your hand.
- Design it as you like, braid them or twist the two strips together.
- Place them on the baking sheet lined with parchment.
- Set it aside in a warm place until it is twice its original size.
- Whisk the egg white and water together and brush it in the top of the bread loaf.
- Bake it in the oven that had been preheated to 350 degrees F, until it becomes deep golden, this will take about 20 minutes.
- Take them out before they are overbaked and leave them to cool.