It’s important to understand the difference between bread machine yeast and regular due to their different rising times and how they must be prepared before cooking to make bread. Both can be used interchangeably and as such it is only the process before baking where the differences between the two yeasts lies. Let’s have a look closer at this.
Bread Machine Yeast
Also known as ‘Active Dry Yeast’ needs to be mixed with warm water to proof before baking. It is dry and granular with a cornmeal consistency.
|Bread Machine Yeast||Regular Yeast|
|Doesn’t require proofing||Requires proofing|
|Rises extremely quickly||Requires double the rising time|
|Takes one rise||Needs two rises|
|Highly granulated||Less granulated|
|Small amount of dead cells||High amount of dead cells|
|Less flavorful due to quicker rise||More flavorful|
Bread Machine vs Regular Yeast
What is the difference between bread machine yeast and regular yeast?
- The key difference between the two types of yeast is their required rising time, whilst both can be put in a bread maker, regular yeast requires at least twice the amount of rising time that bread machine yeast does. The two yeasts can be used interchangeably so bread machine yeast may be used as a replacement for times when you require a faster bake.
- Bread machine yeast is more granulated than regular yeast.
- Bread machine yeast can be used with dry ingredients as it hydrates quickly, regular yeast needs to be mixed with warm water to proof first. This is due to the higher number of dead cells in regular yeast in comparison to the small amount in bread machine yeast.
- Bread machine yeast is grown with a higher level of nutrients and dried to lower moisture content.
- Regular yeast overall has a better flavor as the slower proofing time gives more time for the flavours to develop, if you want your bread machine yeast to be more flavorful, slow down proofing by putting it in the fridge.
- Regular yeast requires two rises, bread machine yeast only requires one.