Breville the Custom Loaf BBM800XL Manuel D'instructions page 37

As a general guide, when using the RAPID settings:
2.5lb loaf size = substitute Active Dry Yeast for 3½ teaspoons Instant Yeast
2.0lb loaf size = substitute Active Dry Yeast for 3 teaspoons Instant Yeast
1.5lb loaf size = substitute Active Dry Yeast for 2½ teaspoons Instant Yeast
1.0lb loaf size = substitute Active Dry Yeast for 2 teaspoons Instant Yeast
"Red Star" brand yeast ('Active Dry Yeast', 'Quick Rise Yeast' and 'Bread
Machine Yeast') were used in the development of all yeasted recipes
contained in this booklet. You can use any brand, however always ensure
the liquid ingredients are 80°F (27°C) to ensure the yeast properly activates.
Check the used by date, as stale yeast will prevent the bread from rising.
Follow these steps if you are unsure of
the freshness of your yeast.
3. Using a liquid measuring cup, dissolve 1 teaspoon of granulated sugar in
cup warm tap water at 110°F-115°F (43°C - 46°C). A thermometer is the
most accurate way to determine the correct liquid temperature, however if
unavailable, the tap water should be warm but not hot to the touch.
4. Stir in one oz. packet (7g) or 2 1/4 teaspoons of room temperature yeast
until there are no yeast granules on top.
5. In three to four minutes, the yeast will have absorbed enough liquid to
activate and start to rise. After ten minutes, the foamy yeast mixture should
have risen to the 1-cup mark and have a rounded top.
6. If this is true, your yeast is active and should be used in your recipe
immediately. Remember to deduct a cup of liquid from the recipe to adjust
for the water used in this test.
7. If the yeast did not rise to the 1-cup mark, your yeast has little or no activity.
Discard this yeast.
XANTHAN GUM
Xanthan gum is a thickening agent used in gluten free baking to add volume
and act as a binder to retain moisture. Xanthan gum can be replaced
by guar gum.
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