Saving Time with Quick Rising Yeast
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 43. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- The bread recipes in this chapter were tested with active dry yeast. You can, however, prepare these recipes (except Sourdough Starter) using quick-rising active dry yeast. Just follow the same directions. The dough should rise in about a third less time, especially during the second rising step.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.