Chris Bacon wrote in -
privat.org:

Rod wrote:
"normanwisdom" wrote in
Anybody know why ordinary yeast is deprecated for bread machines in
favour of 'easy-bake' with added vitC?
What might happen if I ignore the instructions?

snip

Bread is likely not to rise properly. Might be rather heavy or
unpalatable. Dried yeast might not disperse properly. Fresh yeast might
dry up or go a bit off if left in dry or hot conditions for many hours.

The bread making machines are set up in the anticipation of being fed
with the sachet-type yeast. The recipes and the programs all work
together. Almost certainly one or t'other would need adjustment to work
well with other yeasts.

Vitamin C helps yeast to grow quickly. Amylase helps yeast to break down
starch into sugars.

Where is the amylase in easy-bake yeast? Mine says it's got yeast,
E491, Ascorbic Acid in it.


Depends on make/brand. I can't remember which do and which don't as we have
standardised on Sainsbury's own so don't bother looking at others now. But
indeed, some did contain it.

OK - went to look at packet:

Dried yeast (93%), Calcium sulphate, Flour treatment agents: Ascorbic acid,
Alpha amylase; Emulsifier: Sorbitan monostearate. Recipes for Onion Bread
and Chelsea Buns included.

Is your yeast Allinson's?

--
Rod