What is the difference between
fast-rising yeast (RapidRise/Bread Machine Yeast) and Active Dry Yeast?
RapidRise and Bread Machine Yeast are different strains than Active Dry Yeast.
RapidRise and Bread Machine Yeast are grown with a higher level of nutrients and
are dried to lower moisture content.
The particle size of RapidRise and Bread Machine Yeast are finely granulated to
allow complete hydration of the yeast cells during the mixing process. The
Active Dry Yeast larger particle size should be dissolved in water to achieve
complete hydration prior to adding to the mixer. In addition, RapidRise and
Bread Machine Yeast contain ascorbic acid resulting in increased loaf volumes.
Chocolate Chip Cookie Crisps
4 1/2 C. all-purpose flour, divided
1 1/4 C. granulated sugar, divided
1 envelope rapid-rise yeast
1 t. salt
1/2 C. water
1/2 C. evaporated milk
1 1/4 C. butter, divided
2 large eggs
1/2 t. vanilla
1 1/2 C. mini semisweet chocolate chips
In large bowl, combine 1 1/2 cups flour, 1/4 cup sugar, undissolved yeast and
salt.
Heat water, evaporated milk and 1 cup butter until very warm (120 to 130°F.).
Gradually add to flour mixture. Beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Add eggs, vanilla and 1 cup flour; beat 2
minutes at high speed. Stir in remaining 2 cups flour to make a stiff batter.
Cover tightly with plastic wrap; refrigerate 2 hours.
Melt remaining 1/4 cup butter; set aside. In a small bowl, stir together
chocolate chips and remaining 1 cup sugar. Preheat oven to 375°F.
Divide dough in half; return one portion to refrigerator. On lightly floured
surface, roll remaining dough to 12-inch square. Brush with melted butter.
Sprinkle with half of chocolate chip mixture. Roll up tightly; pinch seam to
seal.
Cut into 12 equal pieces. Place cut side down on greased baking sheets. Flatten
to 1/4-inch thickness. Brush with melted butter. Repeat process with remaining
dough and filling.
Bake 15 minutes or until golden. Remove from baking sheet; let cool on wire
rack.
