Red Star® Quick∙Rise™ Yeast
RED STAR® Quick∙Rise™ Yeast is cake yeast in a semi-dormant state. The drying process in its manufacture reduces moisture content, giving it a longer shelf life than cake yeast while retaining optimum activity. When activated, it provides ultimate baking activity in all yeast dough- low sugar to highly sweetened breads. RED STAR® Quick∙Rise™ Yeast is an instant (fast-acting) yeast that can shorten the rise times for traditional baking. RED STAR® Quick∙Rise™ Yeast designed for direct mixing with other dry ingredients. There is no rehydration required.
RED STAR® Quick∙Rise™ Yeast is available in strips of three 1/4 -ounce (7g) packets and also in 4-ounce (113.4g) jars. Three 1/4 -ounce (7g) packets are equal in activity to one 2-ounce cake of yeast. One 1/4 -ounce (7g) packet of active dry yeast contains approximately 2 1/4 teaspoons; the measurement will not be exact as yeast is packaged according to weight rather than volume. One 1/4-ounce (7g) packet of yeast is sufficient to raise 4 cups, approximately 1-pound, of flour.
For traditional baking, RED STAR® Quick∙Rise™ Yeast may be hydrated in 110°-115°F liquids or mixed with other dry ingredients if liquids are warmed to 120° to 130°F.
To use RED STAR® Quick∙Rise™ Yeast in a bread machine, use 1/2 teaspoon of yeast for each cup of flour and have liquids at 80°F liquids. For one-hour bread machine cycles, yeast amounts must be doubled or tripled; suggested liquid temperatures vary with machines.
In traditional dough making, (kneading by hand or in a stand mixer), you may use Instant (Platinum or Quick Rise) Yeast and Active Dry Yeast interchangeably, one for one. You may incorporate either type of yeast by rehydrating the yeast in warm water with sugar first or blending the yeast with the dry ingredients prior to adding warm liquids. With faster-acting instant yeast, the dough may rise faster; with moderate-acting active dry yeast, the same dough may rise more slowly. Simply monitor how the dough is rising and adjust the time accordingly.
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