RAPIDRISE® INSTANT YEAST, RAPIDRISE® PLUS INSTANT YEAST AND BREAD MACHINE YEASTS ARE ALL INSTANT YEASTS AND CAN BE USED INTERCHANGEABLY.
To use Active Dry Yeast in place of RapidRise® Instant Yeast…
Use 25% more Active Dry Yeast as RapidRise® Instant Yeast called for in the recipe.
Proof in warm liquid (100°–110°F) for five minutes before combining with dry ingredients.
Add 20 minutes to the rise time to allow dough to fully double in size.
To use RapidRise® Instant Yeast or RapidRise® PLUS Instant Yeast in place of Active Dry Yeast…
Instead of adding yeast to wet ingredients and allowing it to proof, stir an equal amount of RapidRise® or RapidRise® PLUS Instant Yeast directly into dry ingredients.
Heat wet ingredients to 120°–130°F.
Combine dry ingredients and wet ingredients.
Replace first rise with a 10-minute rest after kneading.
Proceed with shaping, rising and baking as directed in recipe.
To use fresh yeast in place of Active Dry Yeast…
Remember that one packet of dry yeast is equivalent to one small (0.6-ounce) cake of fresh yeast. One large (2-ounce) cake is equivalent to three packets of dry yeast.
Crumble into dry ingredients or dissolve in tepid water (70°–90°F).
Proceed with first rise, shaping, second rise and baking as directed in the recipe.
To use Active Dry Yeast in place of fresh yeast…
Remember that one package of dry yeast is equivalent to one small (0.6-ounce) cake of fresh yeast. One large (2-ounce) cake is equivalent to three packets of dry yeast.
Dissolve each packet of Active Dry Yeast in ¼ cup warm water (100–110°F) and proceed with your recipe as it is written. Subtract the water used to dissolve the yeast from the total amount of liquid called for in the recipe.