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

The plot thickens..... or rises in this case.  I did a second loaf, measured very carefully, and it rose as high as the first.  I still won't chance giving that first loaf to anyone, but here's the question for the experienced ones out there....

Does the rapid rise yeast generally rise higher than the dry active?  That's the only difference in the recipes (other than the time it takes to bake to completion). 

Sorry if I have too many questions, but I'm really a novice at this machine stuff (or even oven breadmaking), and it's amazing how much we don't know.

Anne

Thanks Renee,

Actually, I think it all had to do with the foibles of our weather here in Florida (for lack of any other explanation).  In any event, the breads all got rave reviews, so I'm a happy girl.  And I did use the quick bread setting.

Now I'm really excited, because today I tried my first pizza, and it tasted like that hut with the red roof's deep dish pizza.  Not perfect, but quite acceptable and great tasting (even with bottled sauce), and I'll be doing quite a bit of pizzas I think.

Anne

[edited January-9-2008]

Can you give me some tips and a recipe for a very good home made yeast white bread.I have baked bread lots of times but not for many years untill lately.My bread looked so nice but was dry.I want it to be moist and have a nice crust.Can you help...Thank you

You didn't say what type of machine you're using, so I can only go by mine.  I have a Zo mini, which makes a one pound loaf.

Basic White Bread (I've never done this one)
7/8 cup          water
2 1/3 cups      bread flour
1 1/2 Tbsp     Sugar
1 tsp             Salt
1 Tbsp           Butter
1 tsp             Active Dry Yeast

Please in machine in the order recommended by your manufacturer.  All ingredients should be at room temperature.


Honey Bread (I love this one)

3/4 cup          Water
2 1/3 cups      Bread Flour
2  Tbsp          Honey
1 1/2 Tbsp     Dry Milk
1  tsp            Salt
1  Tbsp          Butter
1  tsp            Active Dry Yeast

I would suggest that in the future, you might want to start a new thread, so we will notice your question promptly and be able to (hopefully) give you an answer.

Anne