SC - oh-oh...Totally OOP

[Decker, Terry D.]

I don't know diddly about RH SAF Yeast, but from the way the recipe is
written, it calls for a dry active yeast.

Dry active yeast can be added directly to the dry ingredients and is
supposed to activate when the liquid dissolves it.  This is sometimes done
to keep the yeast from losing potency when quickly blended with hot or cold
liquids.  Only problem, you don't know if the yeast has activated until the
dough doesn't rise.

These days, I cheat and proof the yeast with a little water and pinch of
sugar and stir it into the dry ingredients before adding the liquids.  You
really don't need the sugar, but it activates the yeast faster and better.

Bear  

> Hi there, Bread virgin here...
> 
> I am atempting to make Sticky Buns. In the recipe it specifically calls
> for
> "Robin Hood SAF Yeast". So off I went shopping this a.m. and couldn't find
> this puppy anywhere to save my life. What I did get was Fleishmanns Active
> Yeast.
> 
> Now, in pre-reading the recipe it states that I include the yeast right in
> with the flour, sugar, salt in a large bowl????? Add milk, butter and egg,
> knead and place in a greased bowl. And then let it stand for 1.25 hours.
> 
> Okay, I may have never baked real bread since I was a kid but I have used
> yeast in the past. Don't you have to start it with sugar and water? Is SAF
> yeast something entirely different? Will putting the Fleishmanns Active
> Yeast in place of the other screw this up?
> 
> Help!
> 
> Micaylah
> 
> 
> 
> 
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>  
>  I am grateful that I am not as judgemental as
> all those censorious, self-righteous people around me.
> 
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