[2Jedismom]

Sam, when I make the challah, I use instant yeast, not the active dry. I get it in one pound bags from Sam's. Anyway, I use 1 and a half teaspoons of the instant yeast and I just mix it right in with all the other wet ingredients in step 2, after I beat the eggs. It does not require the proofing.

Also, it calls for adding saffron, I never do...I just use the plain water.

I'm making a challah and a corned beef for my parent's supper...

[Sam Cree]

"I use instant yeast, not the active dry"

Didn't know there were 2 kinds, can I get the instant in smaller quantities, do you think?

This will be my first attempt at breadmaking since my college roomate and me tried it 30 years ago. We made "Irish soda bread," after we ate it, we couldn't move, felt like big rocks were in our stomachs. Also made beer then, it had the same effect, plus it tasted bad.

However, now I am pretty OK at cooking, esp. when I concentrate.

[SuziQ]

Also, it calls for adding saffron, I never do...I just use the plain water.

I wondered about the saffron; my recipe doesn't have it. I guess it is used to give the bread a nice yellow color. I don't care about the color, I just want it to TASTE good! As soon as Clare is finished with her other school stuff, we'll do some Home Economics. ;o)