How to Bake Bread Using Rapid Rise Yeast
Yeast is a natural organism that is responsible for making fresh bread dough rise. If yeast is not present in dough, the finished product will be heavy and hard instead of light and fluffy. Yeast usually needs to be placed in water to activate the cells before being added to the other dough ingredients. Rapid rise yeast is a chemically altered yeast version that can also be used dry without being activated first. This variety of yeast can make the bread making process quicker. Does this Spark an idea?
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Things You'll Need
- 3 tbsp. butter
- 1 cup milk
- Medium saucepan
- Spoon
- 2 large mixing bowls
- 1 tbsp. rapid rise yeast
- 2 tbsp. granulated sugar
- Electric or stand mixer with dough hooks
- 3 cups all purpose flour
- 2 eggs
- Small bowl
- Slotted spoon
- Whisk
- 2 tsp. Salt
- 1/4-cup vegetable oil
- Plastic wrap
- 9-inch by 5-inch loaf pan
- Knife
- Pastry brush
Instructions
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1
Place three tbsp. of butter and one cup of milk into a medium saucepan on your stovetop. Set your stove to "low" and stir the milk and butter with a spoon until the butter completely melts into the milk.
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2
Transfer the mixture into a large mixing bowl, then sprinkle in one tbsp. of rapid rise yeast and two tbsp. of sugar. Combine the ingredients with a spoon, then place dough hook attachments into an electric or stand mixer. Insert the mixer into the bowl and set the speed to "low."
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3
Pour three cups of all purpose flour slowly into the bowl while the mixer is on. Crack one egg into a small bowl and scoop out the yolk with a slotted spoon and discard it. Whisk the egg white gently to thin it out.
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4
Set the mixer to "medium" after the flour is evenly distributed, then pour in the egg white and two tsp. of salt. Combine the dough ingredients on "medium" for approximately 10 minutes or until the dough is soft without being wet or sticky.
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5
Spread a thin layer of flour onto your kitchen counter or other hard work surface, then transfer the dough onto the counter and press down into the dough with the heel of your hand. Fold the dough in half and press it again. Repeat the folding and pressing process for about one minute or until the dough is pliable.
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6
Mold the dough into a ball shape. Add 1/4-cup of vegetable oil into another large mixing bowl and spread the oil evenly across the entire inside of the bowl. Place the dough ball into the bowl and rotate it until the entire dough surface is covered in oil. Cover the bowl with plastic wrap and let it sit undisturbed about 45 minutes or until the dough is twice its original size.
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7
Place the dough back onto your floured work surface and gently press down onto the top of it with the heel of your hand. Mold it into a rectangular shape, then grab one end from the longer side of the rectangle and bring it into the middle. Repeat with the other side of the rectangle, then fold the shorter ends into the middle as well.
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8
Set your oven to 350 degrees Fahrenheit, then spread enough vegetable oil into a 9-inch by 5-inch loaf pan to cover the bottom and sides. Turn the dough over so the folded edges are facing down and place it into the pan. Cover the pan up with plastic wrap and let it sit undisturbed for another 20 minutes so it can rise to the height of the pan.
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9
Crack another egg into a small bowl, then remove and discard the egg yolk with a slotted spoon. Whisk the egg white gently as before. Uncover the dough and slice a thin slit down the center to act as a vent for any excess heat.
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10
Cover the top of the loaf with the egg white with a pastry brush. Bake the bread for approximately 30 minutes or until it is golden brown and the inside is warmed through.
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Tips & Warnings
You can also use 2 tbsp. of honey in place of the sugar.
Never substitute the rapid rise yeast with the same amount of active dry yeast---rapid rise yeast is more potent, so your dough won't rise properly.
Do not combine the dough ingredients for longer than necessary because too much mixing can result in a tough-textured bread.
