ABM Recipes

[Guest guest]

The following recipe was posted today and, as a card-carrying member of ABMtalk,

I found an incorrect amount in it. I don't think the folks who pu this recipe

together really know what they are talking about when they play with their bread

machines. There is a difference in bread machine yeast and dry active yeast.

 

The recipe said

 

* Exported from MasterCook *

 

Walnut Cherry Bread with Orange Zest (ABM)

 

1 1/4 teaspoons active dry yeast

or bread machine yeast

 

It should read 1-1/4 tsp bread machine yeast or 2-1/4 tsp dry active yeast. A

1.5 lb loaf uses 3 cups of flour and 2-1/4 tsp dry active yeast or 1-1/2 tsp

bread machine yeast. If you use 1-1/4 tsp active dry yeast in this loaf, it will

be a very short 1.5 lb loaf and probably a hockey puck.

 

Just wanted to pass this along as I have learned over the last 2 years to find

incorrect amounts in ABM recipes. I create ABM recipes myself and this amount is

definitely incorrect. I don't anyone to make a hockey puck. It is a lousy

experience. Turns folks off to ABM bread making. Take my advice if you are going

to make this recipe. It does look good aside from the incorrect yeast

information.

 

RisaG

 

 

 

[Guest guest]

Interesting. I was laying in bed last night, drooling over my Gold Medal

bread little booklet sold in market. And suddenly, I noticed that all the

recipes called for Bread Machine Yeast, which I'd never even heard of until

I read this post of Risa's. (Gold Medal must manufacture Fleishman's

because all the recipes call for THAT brand of Bread Machine yeast.

 

Anyway, because all I have is regular yeast, I searched all thru the book

for info about how to convert to REGULAR yeast.

 

OH, I just noticed-- they equate bread machine yeast with 'quick active dry

yeast " (meaning those two are interchangeable).... and here is the chart

they published in this booklet, for those of us to have Regular active dry

yeast on hand.

 

Here is what they wrote:

 

If Bread machine or quick active dry yeast, then

 

3/4 teaspoon ==== 1 teaspoon Regular active dry yeast

 

1 teaspoon ======= 1-1/2 teaspoons Regular active dry yeast

 

1-1/2 teaspoon ==== 2 teaspoons Regular active dry yeast

 

This info was published in a wonderful little booklet, called Best Bread

Machine Recipes, by Gold Medal (Betty Crocker); a picture with every

recipe. (#29) $3.75 U.S., $5.50 Canada. In our market now in magazine section.

 

Brenda Adams (who notices that once we first hear of something, we see it

around us immediately -- it may have been there for years...but we didn't

SEE it until that first mention brought up our awareness)

 

 

 

At 06:33 PM 12/13/2000 , RisaG wrote:

>The following recipe was posted today and, as a card-carrying member of

>ABMtalk, I found an incorrect amount in it. I don't think the folks who pu

>this recipe together really know what they are talking about when they

>play with their bread machines. There is a difference in bread machine

>yeast and dry active yeast.

>

>The recipe said

>

>* Exported from MasterCook *

>

> Walnut Cherry Bread with Orange Zest (ABM)

>

>1 1/4 teaspoons active dry yeast

> or bread machine yeast

>

>It should read 1-1/4 tsp bread machine yeast or 2-1/4 tsp dry active

>yeast. A 1.5 lb loaf uses 3 cups of flour and 2-1/4 tsp dry active yeast

>or 1-1/2 tsp bread machine yeast. If you use 1-1/4 tsp active dry yeast in

>this loaf, it will be a very short 1.5 lb loaf and probably a hockey puck.

>

>Just wanted to pass this along as I have learned over the last 2 years to

>find incorrect amounts in ABM recipes. I create ABM recipes myself and

>this amount is definitely incorrect. I don't anyone to make a hockey puck.

>It is a lousy experience. Turns folks off to ABM bread making. Take my

>advice if you are going to make this recipe. It does look good aside from

>the incorrect yeast information.

>

>RisaG

>

>

>