does the type of yeast affect the baking in a bread machine?

Question

Hi, I've been baking gluten and dairy free bread in the bread machine that we just got for Christmas.  The problem is that the first loaf came out a little heavy but OK the rest of them have been bordering on construction material or Medieval catapult ammunition.
The only thing that I changed between the first and subsequent runs was the yeast.  The first run was done with quick rising yeast and the subsequent runs were done with bread making machine yeast.  Logic tells me to go back to the quick rising, but this is all new to me so does anyone have any advise?  Thank you all in advance

Wishful Spirit · Accepted Answer

Fleishman's yeast has a reputation for not working, so if that's the brand you're working with, that may be the problem. I use Red Star Platinum (1/2 tsp per cup of flour, or 1/4 teaspoon if you're at high altitude). It works really well in my breadmaker, but you also have to make sure the liquid you are using is warm when you start or it won't activate. My general rule is the liquid should feel about the same as bath water (100-110 degrees F, though the package calls for 120).

Anonymous · Answer

There is a terrific amount of chemistry in making bread. Here is an explanation of why you want to use citric acid, ginger, lecithin, and egg white in your bread: http://www.tammysrecipes.com/node/2814

And here is the opposite advice for pie shells: http://www.backwoodshome.com/articles2/blunt132.html

It's even more involved in sourdough bread.

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does the type of yeast affect the baking in a bread machine?

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