Can I use regular dry yeast in this recipe?

15 years ago

I bought a waffle maker today! Yaay, and am going to cook waffles tomorrow morning.

I use Krusteaz for my pancakes and love it, and am planning to use it for waffles as well.

I just saw this recipe on the Cooking forum and think it looks good as well. These HAVE to be made the night before.

I don't have/use instant yeast, so can I substitute regular dry yeast? And how?

Yeasted Waffles

- 3 1/2 cups whole milk, or low-fat milk, or skim milk

- 16 tablespoons unsalted butter, cut into 8 pieces

- 4 cups unbleached all-purpose flour (10 ounces)

- 2 tablespoon granulated sugar

- 2 teaspoon table salt

- 3 teaspoons instant yeast

- 4 large eggs

- 2 teaspoon vanilla extract

The batter must be made 12 to 24 hours in advance. We prefer the texture of the waffles made in a classic waffle iron, but a Belgian waffle iron will work, though it will make fewer waffles. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. As you make the waffles, place them on a wire rack set above a baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes. These waffles are quite rich; buttering them before eating is not compulsory and, to some, may even be superfluous.

1. Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.

2. Following manufacturer's instructions, heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles according to manufacturer's instructions (use about 1/2cup for 7-inch round iron and about 1 cup for 9-inch square iron). Serve waffles immediately or hold in low temperature oven (see above note).

SERVINGS: 8

SOURCE: Cook's Illustrated

Sort by:Oldest

Comments (7)

Chemocurl zn5b/6a Indiana
15 years ago
I don't have/use instant yeast, so can I substitute regular dry yeast?
By instant do you mean Rapid Rise? I substitute one for the other when making yeast rolls, so I think it would be fine.

Here is a link that might be useful: Dry Bulk Yeast vs. Yeast Packets
cynic
15 years ago
King Arthur Flour pretty much sums up what I've heard. That is that you definitely can substitute (after all, yeast is yeast) and although some suggest you need to use a different amount, KA says what I've heard from a number of sources. It's not really worth changing the amounts. Experiment if you want to though. Don't let me stop you! Here's an excerpt: "You may substitute active dry yeast for the instant yeast called for in our recipes without making any changes in the amount; if the recipe calls for 2 teaspoons of instant yeast, use 2 teaspoons of active dry yeast. (The official word on instant yeast is that you can use 75% the amount of instant yeast to replace active dry yeast in a recipe, but we never bother with the conversion; we find it all tends to even out in the end.)"

Did you know yeast will keep birds from nesting in horses' manes? "Yeast is yeast and nest is nest and never the mane shall tweet". (Oh go groan somewhere else!)
Related Discussions
A Tale of Two Yeasts - Rapid Rise or Active Dry?
Q
Comments (13)
I see you call yourself Bostonpat.....would your mother by chance have used a recipe from the Fanny Farmer cook book? Also known as the Boston Cookbook? That's what my mother and grandmother used.... I have linked to the page about making bread. Scroll down the recipe I was thinking of is the one called "milk and water bread". It uses half milk and half water for the liquid, no sugar and 2 tablespoons of fat. Yes it calls for a yeast cake, but I use all forms of yeast interchangeably without altering the recipe at all.....and I know annie does the same. I'm not quite into the scientific reasons like grainlady is, but it works for me. However I don't proof bread by the clock, but by watching it and poking it. Also a well kneaded dough makes for a fine textured bread. I suspect you are hooked! And will soon be into whole grains and dried fruits and experimenting with add ins! Harmless hobby....but it is fattening!! Linda c
...See More
Can I stall the second rise of my yeast crescents?
Q
Comments (4)
Technically, Lindac is correct, but my advise is to completely bake and reheat your rolls for serving. This is especially true if you are unaccustomed to retarding dough and retarding this particular recipe. Retarding dough (resting in the refrigerator) doesn't always improve every type of dough and you may not like the finished product. You are taking a chance on a day you really don't need to be gambling. The rolls can easily over-proof in the refrigerator and all your work is for naught. Or they may have risen enough to be baked at the most inopportune time. An "OH, I FORGOT THE ROLLS" moment wouldn't be good either in all the hubbub to make gravy, slice turkey, mash potatoes and get out all the side dishes..... Space is always a premium in the refrigerator on Thanksgiving, as well as in the oven. Now you will have to consider room for rolls and make sure they are placed in the refrigerator so nothing can accidentally drop on them or someone remove them to get something and disturb the rise. Any number of things can happen.... Why take the risk? -Grainlady
...See More
RECIPE: Gluten/Wheat/Yeast/Sugar free recipe suggestions
Q
Comments (3)
You can go to Celiac.com and get recipes but they will have sugar, substitute honey or other. I do not use artifical sweetners myself. Or you can type in that specific restriction, like wheat sugar yeast free recipes in search window and get recipes. Go to Pecanbread.com and get some recipes. I am on a special diet for the colon, and cannot use grains, sugar, yeast. So I am on the Specified Carbohydrate Diet for it, and am doing fine. Type that in search window and get more info. Or go to Amazon. com and type in Breaking the Vicious Cycle by Elaine Gottschall and read the reviews. Or type in Specified Carbohydrate Diet recipes in your search window and get recipes. Or email me, and I can help. I have lots of recipes and helps. I also am from Minn. 47 yr. ago....so know how they eat there. My siblings all live there still. Darlene
...See More
Active Dry Yeast vs. Instant Yeast
Q
Comments (28)
The great thing about all purpose flour is that you can use it for all purposes. There are a few different kinds of wheat that are our main supply. Other forms are usually given a separate name, such as einkorn, spelt, emmer, farro (which can actually be three different ones, but is usually used for the one with the biggest berry). For the full explanation of the wheat varieties, search on Grainlady and read her posts. Basically, however, there are some that have 12-14% protein, from which gluten is developed, 8-10%, and 6%-ish. AP flour is a blend of high and low protein flours to make one that's around 10.5%, with some variation by company. KA AP is higher in protein than most other APs and very appropriate for many breads, but not so great for cake. Some bread flour is very high protein, and most is a percent or two more than the AP from the same company. Cake flour is usually about 8% protein and pastry flour is 6%. You don't want to develop gluten for cakes and pastries! That's why you're warned not to overbeat them. You can't tell the protein content based on the nutrition label. It gets lost in the rounding error. KA and some others label their bags with the actual protein content. So, the point of bread flour is that the higher protein content develops more gluten, making for a stronger rise. That's not necessarily a higher rise. For that, they often put malted barley in the flour, more often AP, because it's already a blend, as well as enriched (vitamins and minerals) if it's bleached. The stronger gluten will show in the crumb structure and texture. Bread is whatever you want it to be. If you're making bread you like with the flour you have, then it's good! If someone else prefers another, that's good too. Some people prefer a stronger cake from AP, some like a flyaway light cake crumb from cake flour. Some people mix their own to get it just right. Unless you're in a competition with a particular standard sheet that it's being judged to, none of this matters so long as you and those you're feeding like what you're making, so don't let it get to you.
...See More
Jasdip
Original Author
15 years ago
Cynic, or anyone else;
I was reading about it prior to posting. I did read that instant yeast can be used dry, just put it in with the other ingredients.

Active dry yeast has to be dissolved in water first.

Do you think I can just use my regular active yeast as directed in this waffle recipe?
cynic
15 years ago
Go ahead. What do you have to lose but a little milk and flour? I'm sure it'll work fine. Especially in an overnight sitting it should give the yeast plenty of time to work. I might dissolve it in some milk but then again, might not. How's that for sidestepping a question?
phyllis__mn
15 years ago
Cynic, I had to send that one on.....groan, groan!!
azzalea
15 years ago
Yeast is yeast. Instant or rapid rise is just milled finer, so it dissolves easier. But per a representative of SAF I spoke to years ago, it's ALL the same--whether it says instant, rapid rise, regular, or bread machine. Feel free to sub your regular yeast for the instant in your recipe.

If you do decide to proof (dissolve) the yeast first, use WATER--not milk and definitely not the milk/butter combo. The fat will coat the yeast granules and impede the growth of the little critters.
Jasdip
Original Author
15 years ago
"impede the growth of the little critters."

That was my morning smile this morning. Thanks Azzalea!!

I was talking to my neighbour last nite, and happened to mention instant vs regular, and she gave me some instant. I didn't ask for it.
For the first time making it, I wanted to do it as per instructions to see if we even like it. It's easy to make, and this morning the batter has certainly risen.
If the waffles turn out, that will be today's recipe on the thread.

Can I use regular dry yeast in this recipe?

Comments (7)

Chemocurl zn5b/6a Indiana

cynic

Related Discussions

Jasdip
Original Author

cynic

phyllis__mn

azzalea

Jasdip
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Can I use regular dry yeast in this recipe?

Comments (7)

Chemocurl zn5b/6a Indiana

cynic

Related Discussions

JasdipOriginal Author

cynic

phyllis__mn

azzalea

JasdipOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Jasdip
Original Author

Jasdip
Original Author