Mexican Wedding Cookies Butter Pretzel Cookies Here is a link that might be useful: Pillsbury

Countrygal, I actually have to disagree with Azzalea. Your crust will be that much better, more developed flavour and improved texture if given a longer cold fermentation. I'd make the dough as early as possible on Saturday (Thursday or Friday would be okay too). After the first rise, knock it down, cover and refrigerate. Make sure you use a big enough container because the dough will continue to rise. You might have to knock it down more than once. I find that it takes two to three hours sometimes for the dough to come to room temperature and start to rise again. Of course this probably depends on the amount of dough. I took a double batch of dough (over 8 cups flour) that I made Monday out of the fridge in stages yesterday - three hours apart. The first batch netted two loaves of bread and a pizza which we had for lunch. And the second batch three loaves. I make bread most weeks and often plan to bake a pizza intentionally with dough that was made 3 to 5 days earlier.

Ok...here goes again :) You can't ever ever substitute RAPID RISE for anything else...never. The recipes that call for it have taken its specific properties in to consideration and the final product will be a result of this. ADY or Active Dry Yeast and Instant Yeast are interchangeable. The only difference is the amount you use. 20% less instant and you MUST activate ADY with warm water , you do not need to activate instant. I will cut/paste this info and attach a link from The Fresh Loaf. Hope this finally clears up the confusion. The reason annie has not had a problem with a too fast rise is , as she says, she has not use Rapid Rise. "Active Dry Yeast This is probably what comes to mind when you think of yeast. It's dry and granular, about the consistency of cornmeal. To use it, you dissolve a few teaspoons in warm water (110-degrees or cooler) and then add it to the rest of the ingredients. This yeast will behave 'typically' and will give your dough two rises. Instant Active Dry Yeast This is also known as "bread machine yeast." This yeast is milled into finer particles and it does not need to be dissolved in water like active dry yeast does so you can add it along with the dry ingredients. This yeast also gives you two separate rises and it can be used interchangeably with active dry yeast. Measure out the same amount of yeast and skip the water-activation step. Rapid-Rise Yeast This yeast has also been milled into smaller particles so that it doesn't need to be dissolved into water. In addition, enzymes and other additives are included to make the dough rise faster. With this yeast, you can skip the first rise of the dough and shape the loaves right after kneading. What you save in time, you lose in flavor and structure. Your final loaf will be fairly bland and commercial tasting, with a tight, uniform crumb. Since it behaves so differently, this yeast cannot be substituted for either active dry or instant active dry yeasts. Fresh Compressed Cake Yeast This is the kind of yeast that commercial bakers tend to use. It's a solid block with a clay-like consistency, is more dependable, and dissolves easily. However, it's 2-week shelf life makes it less ideal for home bakers to use (the granular yeasts above have a shelf-life of about a year in the fridge). If you want to try fresh yeast, use twice the amount of fresh yeast as dry yeast called for in the recipe." Here is a link that might be useful: The Fresh Loaf yeast FAQ

Is the smaller bowl so much smaller that the dough is nowhere near doubled? If it is that much smaller, it's okay just transfer it gently to a bigger bowl. But once dough has risen as much as it should, it needs to be deflated. (If you'd kept it in a big bowl, you would need to punch it down to keep it happy for two or three days.) Get the air out, and fold it a bit so that the yeast is redistributed. Now that it's cold it will rise much more slowly. Punch it down again if it gets near doubling, but it probably won't.