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Article: THE SCOOP ON BREAD MACHINE INGREDIENTS.(LIFE & LEISURE)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- August 5, 1998
CopyrightCOPYRIGHT 1998 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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DEAR HELOISE: I received a bread machine as a gift. All the recipes say to use bread-machine yeast and bread-machine flour. I have always used regular dry yeast and unbleached flour when making bread the old-fashioned way.
I would appreciate it if you would tell me the difference in the products. If the words ``bread machine'' appear on the label, the price is twice as high. -- Laura Lee Watson, Buffalo, Texas DEAR LAURA: What an interesting question. We checked with major manufacturers of both yeast and flour and here's the scoop, so to speak.
Active dry yeast, which is cheaper than bread-machine yeast, needs to be dissolved in water to work best when ...