Does it matter which bread yeast I used?

[captainmummy]

I made a cottage loaf yesterday (i know I know but ds2 wanted to make one and 'help') and I chucked the ingredients together as usual and he kneaded and punched away. We left it to rise, but a few hours later it still hadn't, so I left it overnight. Came down this morning and it had risen about 1.5 times, so I bunged it in the oven, then thought about the new Yeast i'd bought, and it's not the easy-blend stuff i usually use, it's the stuff you have to sprinkle over water to activate. We thought the dough was a bit dry, but my question is....is it ok to eat? I cooked it and it tastes ok,a bit crusty cos it's a bit drier than normal, but am I going to have un-activated yeast suddenly frothing up inside me?

Bumping for you as I don't know.

Was it fresh yeast or dried packet yeast?

It was the dried yeast in a tin, not in the packets. I assume the yeast needs more water to activate it, which is why it's a bit dry. All the recipes I have looked at just say use the easy-blend as it's, well, easier, but don't say anything about using the other stuff in the same way.

BTW I haven't started frothing at the mouth yet...

When I hand make bread and leave it to rise it hardly ever does. Mustn't be warm enough in my airing cupboard/in grill when oven on.

The acid in saliva/stomach will kill any yeast that survived the heat of oven (unlikely) so you won't explode! I find it's very temperamental stuff and also depends on so many other things. One of these days I'll figure it out....

Am now inspired. Off to load breadmaker.

well I have'nt exploded yet smamfa but I do wonder if the yeast will trigger Thrush or something inside me...
But apart from the potential for foaming, the bread was really nice.

well I finally got an answer from Allinsons (the flour and yeast people) and they reckon the bread is safe to eat, but i wouldn't get good results from using the yeast unactivated. The loaf is long gone now...