To convert cake yeast to instant yeast:
For 1 packed tablespoon cake yeast use 2 teaspoons instant yeast or
2-1/2 teaspoons active dry

OR
To convert recipes calling for instant yeast to active dry yeast: Use 1.25 times the weight; or, for 1 teaspoon instant yeast, use about 1 1/4 teaspoons active dry yeast

To convert recipes calling for active dry yeast to instant yeast:

Use 0.67 times the weight; or, for 1 teaspoons active dry yeast, use 3/4 teaspoon instant yeast

To convert recipes calling for fresh compressed yeast to instant yeast: Use 0.32 times the weight; or, for 1 packed Tablespoon (21 grams) fresh yeast, use 2 teaspoons instant yeast

from the Bread Bible, from Rose Levy Beranbaum

http://www.bigoven.com/172559-Best-Bread-recipe.html#

[edited June-28-2009]

i have 2 bread makers an use them mostly in the fall but only on the dough cycle, i dont like how they bake.
kelly

Hello to everyone on this site I am new and I want o share with you my experiences in bread baking I have tried the artisan bread five minutes a day and it is delicious if any one has any questions on it I will try to answer them for you

Hello to everyone I am new to this site so be patient with me I have tried artisan bread in five minutes a day and it is delicious

Anyone have a good recipe for a ciabatta style loaf made with other than white flour. I can't find anything with long enough gluten strands to make a bread with a good chew

looking for an dough hook for a 5 qt narrow bowl kitchenaid with the following specs
over all length 6 3/4
arc                 3 1/4
ring at top       3         I am thinking from an old mixer probably 10-20 years old. One terrific hook but the only one I can find is at my brothers house and he won't share. I have tried everywhere. Any thoughts?

Has anyone tried any of the no-knead bread recipes (Jim Lahey/Mark Bittman, "Artisan Bread in 5 Minutes a Day", or Cooks Illustrated) that have been so popular these last couple of years?

Hi there! I'm new to Big Oven and new to this "bread" group. I was wondering if any of you out there have mastered a bread machine recipe for a high altitude whole wheat or multigrain bread?

This morning I decided to make a cornmeal bread, to go with tonight's
Southern Style oven fried chicken

I was going to try and post some photos here, by linking to my smugmug gallery, but that didn't seem to work, so if anyone wants to see the entire process, it's at:

http://eaglssong.smugmug.com/gallery/4120020#240334689

[edited January-6-2008]

I know that yeast needs to "feed" on sugar in order to activate it and make the bread rise, but will Splenda do the same thing? 

I have several diabetic friends, and I'd like to make some diabetic friendlier breads. 

  Anne

Okay you bakers.  Just a warning that if you start baking at 5 a.m., without having your coffee, you run the risk of creating some strange concoctions. I needed two breads for this morning, so started early.  Only instead of 1 1/2 teaspoons of yeast, I think I used 1 1/2 tablespoons.  The loaf was like something out of an I Love Lucy episode and was trying to rise right out of the top of the machine.     Now, had I had some coffee, and made sure I was totally awake, I don't think I would have made such an error.  Looks like my building manager and our assistant manager won't be getting fresh baked bread after all.  I don't have enough time to make two more loaves before our manager arrives. Hopefully, by next year, I'll have this bread machine thing down pat and will start earlier. 
Anne

I tried that raisin nut loaf again today.  The first one had the raisins spread throughout the loaf and was wonderful.  Today, while the bread still tastes great, all of the raisins sunk to the bottom, and congealed into an ugly mass.  Any ideas how to avoid this in the future?  Would dredging them in flour help do you think?

Anne

Who makes fried chicken in a bread machine?

It smells like bread, and sort of looks like bread (just oddly shaped), and looks nice and crusty.  I think I will let the machine and pan cool, and maybe make a chocolate loaf too.  I'm on a roll!!  hahaha    no pun intended.

Of course, I managed to mess up a couple of things with the first batch, so dumped it before it even got to the first rise state, and started from scratch. 

Now if it would only cool enough to taste it.

I've been reading so many conflicting opinions on yeasts for the machines.  Some say there's no difference, and that the dry active is interchangable with the instant.  Others seem to disagree and suggest we need to keep both on hand.

Anyone here have any opinions on this?

Anne

Just ordered my first bread machine, and it will be here on Thursday.  I'm really excited, because I've wanted one of these forever. 

I ordered the new Zo mini.  It makes a one pound loaf, and for someone who lives alone, that seems to be the perfect size. 

What's your favorite machine?  Do you bake in yours?  Or do you just make the dough and bake in the oven?

There's so much to learn, but I've found some really great sites, and loads of information.

:) Anne