I have always liked Fleischmann’s yeast… but I recently used their Rapid Rise yeast…. I had used it in the past and simply forgot about it…. (its been around since 1984)....it is terrific…. cuts the time the dough needs to rise by about 50%... I highly recommend it. I honestly don't know why anyone would use the slower acting yeast... but to each his own.
According to the official Fleischmann’s website… you can add it directly into the dry ingredients… I didn’t… I did it the old fashioned way by adding it to warm water first… either way… it cuts the time you have to wait to use your dough in your recipe…. and who doesn’t like that?
You can also use it in bread machines.
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