When I use King Arthur flour it changes how much yeast I use and I don't use ANY gluten when I use KA flour.....even when baking with all whole wheat flour. Then there's bakers yeast I buy from the Health food store and quick rise yeast by Red Star. Then there's unleavened bread. Jewish people have been making bread without yeast for centuries. :0) Sour dough breads rise without yeast....

For a quick answer.....I use 2 1/2 tsps of quick rise yeast for every 3 cups of flour. But that's not the only way to bake a loaf of bread! :0)

Here is a link that might be useful: trailrunner bakes 2 loaves a week, no yeast...

That's kind of what I figured Nicole. 2 1/2 tsp yeast for 7 1/2 cups flour, just isn't enough.

Even if I tried it, and it will take longer to rise, I wonder how long it will take. Maybe double the time?

1.5 tsp. for 3 cups flour, 2 tbsp. sugar; bread machine instructions say that it rises twice, and now that it doesn't work and I've let it rise twice it seems to come out better - but still a bit crumbly, so I'm planning to get some gluten to add to the mix.

ole joyful

Bread making isn't a science. That's the first rule anyone has to remember. Amounts and times in yeast bread recipes are only guidelines--different brands of ingredients, different weather conditions, different temperatures in your home will all make a big difference and you have to be ready to adapt to them.

That amount of yeast WILL be adequate for the amount of flour (1 package is fine for 3-3.5 cups flour and that's just a tiny bit more than that), IF you're willing to give it a little more time to rise. But no one can tell you exactly how much time. As with any bread recipe, you have to monitor it, and let it rise as long as it needs (I've had recipes that called for '1 hour rising time' that were ready in 30 minutes, and other recipes have taken an hour an a half). The rising time for the same recipe can be different on different days.

Just let the bread rise until it's doubled--however long it takes.

On the other hand.... I often up the amount of yeast in many of my bread recipes. We like the yeasty taste and aroma, and it's sometimes nice to shorten the rising time a bit, when I'm in a rush.

If the recipe looks like something you'd enjoy, why not give it a try? You can always cut it in half or quarters the first time, just to see if you're happy with the results. I often do that when trying a questionable new recipe/idea (sometimes I make just one or two muffins, cupcakes or rolls, just to make sure the recipe will work)

I thought this one was going to be about wage earners

LOL Bengardening.

"Breadmaker" was mentioned on the pet thread that I posted a few weeks ago. LynnD mentioned that her cat is the "Breadmaker".

I asked if she shows him. But she meant that he likes to knead on her.

So you can be forgiven for thinking this thread is about money! LOL

Back to the yeast again....

Azzalea you said that the amount of yeast looks about right......you use 1 packet for 3-3 1/2 cups flour. A packet is 2 /4 tsp yeast.

Yet this recipe is calling for 2 1/4 tsp yeast for *7 1/2 cups* flour. Twice as much flour as what you use.

I'll try it over the weekend, cut it in half, so I don't waste 7 1/2 cups in case it doesn't turn out.

Maybe 3 1/2 cups flour to 2 tsp yeast at the most.