One of the problems I've run into with bread machine loaves is that sometimes they can over-rise and then collapse. It happened to me on multiple occasions.
The Red Star Platinum yeast gives bread a better rise, but would it be too much?
On the other hand, the Platinum yeast also gives the bread nice structure. So the bread can rise higher without collapsing.
I figured I'd give it a try. At the worst, I figured I'd have bread crumb fodder.
Basic Bread Machine Loaf
1 teaspoon Red Star Platinum yeast
1 tablespoon sugar
2 1/2 cups (11 1/4 ounces) bread flour
1/4 cup nonfat dry milk
1 teaspoon salt
2 tablespoons unsalted butter
1 cup room temperature water
Throw everything into the bread maker in the order specified by the machine's manufacturer. Push buttons as needed.
I didn't have time for the full 4-hour cycle, which I prefer, so I went for the quick setting, which is 1 hour 55 minutes.
Remove pan from bread maker, remove bread from pan. Let cool.
I had a nicely domed top on the loaf, but I dropped it on its head and it flattened a bit. Oops.
But - the experiment worked. The Platinum yeast gave a nice rise. Ta da! So the final answer is, yes, the Platinum yeast works just fine in a bread machine.