so it does make a difference.
be still, my heart! this looks exactly like the bread i have been craving for so long! any idea how well this would freeze after being baked and completely cooled?
can you use regular active dry yeast and let it rise even longer? i don’t have any quick rise on hand.
you need to use instant or “bread machine” yeast because these don’t need to be dissolved in water before adding to the dough, like active dry yeast does. so it’s not about the rise time, but it’s about how and when the yeast is added.
this looks like a really workable recipe. i would like to try 