Yeast is an essential ingredient in baking that allows dough to rise. Fleischmann’s quick rise yeast is a type of instant yeast that can help dough rise faster than active dry yeast. Knowing how to properly use Fleischmann’s quick rise yeast can ensure your baked goods turn out light and fluffy.
What is Fleischmann’s Quick Rise Yeast?
Fleischmann’s quick rise yeast, sometimes labeled as “bread machine yeast,” is a strain of commercial instant yeast. Instant yeasts consist of smaller granules that allow the yeast to rapidly absorb water and activate faster than active dry yeast. This enables dough to skip the initial proofing stage and go directly into the oven after a short rest period. The result is baked goods that can be ready more quickly.
Some key features of Fleischmann’s quick rise yeast include:
- Very fine texture that dissolves instantly in liquid
- No need to proof before use
- Provides a 40% faster initial rise compared to active dry yeast
- Tolerates higher water temperatures than active dry yeast
This type of yeast is commonly used in bread machines since it can shorten the rising time. However, it can also be used in any baking recipe that calls for instant yeast. The fast-acting properties allow busy bakers to prepare fresh-baked breads and other doughs with less waiting time.
How to Substitute Quick Rise Yeast for Active Dry Yeast
Fleischmann’s quick rise yeast can be used as a direct 1:1 substitution for active dry yeast in most recipes. Here are some tips for substituting:
- Use the same weight or volume of quick rise yeast as active dry yeast called for in the recipe.
- With quick rise yeast, you can skip the initial proofing step of active dry yeast and add the yeast directly to the dry ingredients.
- Let the dough have a shorter rest or rise time before shaping or baking.
- Expect the dough to rise about 40% faster with quick rise yeast.
For example, if a recipe calls for 1 teaspoon of active dry yeast, use 1 teaspoon of Fleischmann’s quick rise yeast instead. The dough will be ready to bake sooner than if using traditional active dry yeast.
How to Activate Quick Rise Yeast
One advantage of Fleischmann’s quick rise yeast is that it does not require proofing or activating before use. Active dry yeast needs to be dissolved in warm liquid for about 5-10 minutes before mixing into the dough. In contrast, quick rise yeast can simply be added in with the dry ingredients.
However, you can hydrate the quick rise yeast first if you wish. Here’s how:
- Heat up some liquid from the recipe, like water, milk, or butter, until it reaches 95°F-115°F.
- Add the quick rise yeast and gently stir to dissolve, about 1 minute.
- Let stand for 5 minutes, then use in the recipe as it calls for yeast.
This extra step isn’t totally necessary, but can help disperse the yeast evenly and jumpstart activity. The liquid should look foamy or frothy when the yeast is activated and ready to use.
Proofing Quick Rise Yeast
Proofing, or proofing, involves allowing activated yeast to rest and grow before mixing into dough. Typical active dry yeast needs to be proofed in warm liquid for about 5-10 minutes before use. However, Fleischmann’s quick rise yeast can skip this proofing step since the yeast does not need to be dissolved first.
You can still proof quick rise yeast if desired. Follow these steps:
- Activate the yeast by stirring it into 95°F-115°F water or other liquid until dissolved, about 1 minute.
- Let it stand for 5-10 minutes until foamy.
- If the yeast doesn’t foam, it is expired and should be discarded.
- Once foamy, use the yeast as the recipe directs.
Proofing quick rise yeast is optional and mainly done to test if the yeast is still active and viable. As long as the packaged yeast is not expired, you can typically add quick rise yeast directly to the dry ingredients without proofing first.
Using Quick Rise Yeast in Bread Machines
Fleischmann’s quick rise yeast is commonly called bread machine yeast, since it is designed for use in bread makers. Follow these tips when using quick rise yeast in a bread machine:
- Use the amount of quick rise yeast called for in the bread machine recipe.
- Add the yeast to the bread pan before any liquid ingredients to prevent premature activation.
- Select the quick bread or rapid cycle if your machine offers one.
- Expect the dough to proof faster and the bread to be ready sooner than recipes using active dry yeast.
If you don’t have a rapid cycle, you can still use quick rise yeast. The bread will take a little longer but still less time than active dry yeast. Test the internal temperature and use a toothpick to check for doneness sooner than the recipe states.
Troubleshooting When Using Quick Rise Yeast
While quick rise yeast provides the convenience of faster rising dough, sometimes it can be tricky to work with. Here are some common troubleshooting tips:
Problem: The dough isn’t rising well or fast enough
- Ensure the yeast isn’t expired – old yeast won’t activate properly.
- The water temperature may be too hot, killing the yeast. Use 95°F-115°F water.
- Too much salt can impede yeast growth. Use the amount of salt listed in recipes.
- The dough may be too cold. Ensure all ingredients are room temperature.
- You may need to let the dough rise longer, up to 60-90 minutes.
Problem: The dough is rising too quickly
- Use cooler water around 80°F-85°F to slow yeast activity.
- Refrigerate the dough for 30 minutes to slow the rise if it’s warm in your kitchen.
- Punch down the dough halfway through rising to release gas and condense it.
Problem: The bread is dense and gummy
- The dough needed to rise longer before baking.
- Too much yeast was used, causing the glutens to over-expand and tear.
- Insufficient kneading can prevent gluten formation and rise.
- Not enough sugar is available for the yeast to feed on and rise.
It may take some experimenting with rise times and yeast amounts when using quick rise yeast in new recipes. Take notes so you can adjust next time for the perfect rise and light texture.
Storing Quick Rise Yeast
Like other types of yeast, proper storage is important for maintaining the freshness and leavening power of quick rise yeast. Here are some storage tips:
- Keep unused yeast in an airtight container in the fridge up to 10 weeks past the expiration date.
- Active yeast can be kept at room temperature for up to 2 weeks before use.
- Do not let yeast come in contact with moisture until ready to use.
- Freeze extra quick rise yeast for up to 6 months in an airtight container.
- Check for expiration date and do not use yeast that smells odd or is discolored.
Well-stored yeast will remain off-white in color and have a fresh, slightly yeasty aroma when used. Discard any yeast that smells foul or looks brown or gray.
Common Quick Rise Yeast Recipes
Fleischmann’s quick rise yeast can be used in virtually any yeast bread recipe. The yeast will activate rapidly, allowing you to trim proofing and rise times. Here are some recipes well-suited for quick rise yeast:
Basic White Bread
This straightforward white bread comes together quickly with the help of fast-acting quick rise yeast. Just allow it one rise cycle before shaping the dough and baking.
Cinnamon Rolls
Letting the dough rise just once helps keep these coiled treats tender. Quick rise yeast shortens the prep time so you can enjoy warm cinnamon rolls sooner.
English Muffins
Traditional English muffins use instant yeast to develop their signature nooks and crannies during rising. Quick rise yeast gives the same effect in less time.
Microwave Mug Bread
This clever single-serving bread is perfect for quick rise yeast. Made with minimal kneading and a single fast rise, it’s ready in minutes with the microwave.
Pizza Dough
Pizza dough needs just one short rise time before shaping and topping. Quick rise yeast makes pizza possible on a busy weeknight.
Beer Bread
No kneading required for this hands-off bread – just mix and bake! The quick rise yeast eliminates any long wait times.
Banana Bread
Since banana bread uses baking soda rather than yeast for leavening, quick rise yeast gives it a boost of lightness and airy texture.
Key Takeaways
Fleischmann’s quick rise yeast provides home bakers with a faster and easier way to make yeast breads. Key points to remember are:
- Quick rise yeast can directly substitute active dry yeast at a 1:1 ratio.
- It does not require proofing before use like active dry yeast.
- The dough will rise about 40% faster than with traditional yeast.
- Use it as directed in bread machine recipes when available.
- Troubleshoot dense loaves by adjusting rise time, water temperature, and yeast amount.
- Store quick rise yeast in the fridge or freezer to maintain freshness.
With Fleischmann’s quick rise yeast, you can cut down on proofing and rising times to enjoy freshly baked breads and yeast goods in record time. Experiment with amounts and timing to achieve the perfect rise and light crumb for your next baking project.