Recipes using instant yeast
Classic Dinner Rolls
Classic Water Bagels
Overnight Banana Sticky Buns...
Whole Wheat Challah with...
Chocolate Babka with Mascarpone
Cinnamon-Swirl Raisin Bread
- Sicilian-Style Pizza with Sweet...
- Cracker-Thin Pizza with Cherry...
- Grape Schiacciata
- Grilled Mushroom, Onion, and...
Caramel Monkey Bread
- Boiceville Bialys
Sour Cream & Potato Sweet Dough
- Focaccia with an Inlay of...
quick-rise yeast, rapid-rise yeast
what is it?
Yeast, a living mircoscopic organism, is the driving force behind fermentation—the magical process that allows a dense mass of dough to become a well-risen loaf of bread. (It's also instrumental for making wine and beer.)
Instant yeast came along about 30 years ago and has become more popular as its availability has increased. Because none of the yeast cells die during packaging, it requires 25% less instant yeast than active dry yeast to leaven a loaf. The biggest advantage of instant yeast is that it dissolves directly in dough without having to be hydrated in warm water the way active dry yeast often does.
don't have it?
To substitute instant yeast for active dry, use 25% less instant. When substituting instant yeast for fresh yeast, use one-third the amount called for; that is, for every ounce of fresh yeast, use 1/3 ounce of instant.
how to choose:
Double-check the expiration date on the package before buying and using.
how to prep:
Use straight from the package; no need to hydrate it first.
how to store:
Unopened, instant yeast stays good for at least a year.