Instant yeast is a dry yeast developed in the past thirty years. It comes in smaller granules than active dry yeast, absorbs liquid rapidly, and doesn't need to be hydrated or "proofed" before being mixed into flour. Bread Machine Yeast is instant yeast that may include ascorbic acid, a dough conditioner. You can use them interchangeably.
You can find bread machine yeast in the baking section of most larger grocery stores. Smaller stores may have only baker's yeast, which is fine to use in the bread machine.
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YES
yes you can, i used to do it all the time
a yeast dough uses yeast and a quick bread uses baking powder or baking soda.
quick rise or rapid rise yeast works it makes the bread rise faster
Quick bread is any bread leavened with leavening agents other than yeast or eggs. ... Quick breads include many cakes, brownies and cookies—as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.
The leavening of bread is the ingredient which aids in the rising process. Yeast is the typical leavening agent used to make bread. Depending on the bread, there are variations of yeast to choose from including active dry yeast and quick-rise yeast.
Flour, sugar, eggs, baking soda, salt. There is no yeast in a quick bread.
Quick breads are leavened with baking powder or baking soda. Yeast breads are leavened with yeast, and require more time to rise.
Yes, you will need to add yeast to a bread making machine. Be sure and keep the yeast away from liquids and salt.The yeast will be the last ingredient you add.
no you can't
Sourdough is a type of bread made with yeast starter instead of dry yeast. Starter is for yeast bread and baking powder and soda are for quick breads and cookies. They are not interchangeable.
Breads and quick breads expand because of air. In yeast breads the yeast eats the sugar and makes carbon dioxide that puts air into the bread. In quick breads a chemical reaction similar to vinegar and baking soda makes air that expands the bread. Bread that has been expended is softer to eat.
A well-made quick bread should be moist and hold together well. Not too dry, and not too moist or heavy.