Baking your own homemade breads can be delicious if it is done correctly. The process of allowing yeast to proof several times can be reduced significantly if a baker uses rapid rise yeast instead of active dry yeast. Using rapid rise yeast will cut your preparation time down significantly and yield a quality loaf of bread.
Instructions
1. Read the bread recipe that you wish to make carefully. Gather all of the necessary ingredients. Measure the dry ingredients into the bowl and combine.
2. Add the rapid rise yeast to the dry ingredients and continue with the recipe. Add all of the wet ingredients and form a large ball of dough. Separate the dough into as many loaves or rolls that you will be making.
3. Shape the dough into the desired loaf or roll on the floured surface. Place the dough directly onto the baking pan to allow for the yeast to rise one time. Active dry yeast requires the dough to rise twice, whereas rapid rise yeast only requires that the dough rise once before baking.
4. Cover the dough on the pan with a warm and slightly damp towel. Allow to rise until double in size in a warm place, optimally between 85 and 100 degrees F. Begin preheating the oven to bake the bread when it is done resting.
5. Remove the towel from the pan and place the bread into the oven to bake. After baking allow the bread to cool slightly prior to serving and allow to cool completely prior to packaging.
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