Active dry yeast

This easy French bread recipe makes the best homemade oven-baked loaf! Learn how to make bakery French bread. It's a delicious classic!

Love baking? You likely know the power of active dry yeast. But have you ever wondered how to substitute instant yeast for active dry yeast?

My favorite 1-Hour Soft and Buttery Dinner Rolls recipe is easy to make by hand or with a stand mixer and absolutely heavenly served warm out of the oven.

This recipe for how to make Homemade Bagels is easy to master and produces a bagel that is chewy on the outside and super soft on the inside. Flavor the bagels with Everything Seasoning, Asiago Cheese, Sesame, or create your own with your favorite seasoning!

Super easy homemade garlic knots get their flavor from fresh garlic and garlic powder! Top with grated parmesan and serve with marinara sauce for dipping. These are delicious warm or at room temperature! Super Easy Garlic Knots (aka the Italian dinner roll) As an Italian woman, and carb lover, I am a HUGE fan of garlic

Nothing beats the aroma of freshly baked rolls, especially

Yeast leavens bread and creates a light texture. And two of the most common yeasts, active dry and instant, produce extremely similar results. However, they are different ingredients and need to be used in different ways.

Active Dry Yeast – The type of yeast most commonly used by home bakers to leaven bread. Since each granule of active dry yeast has a thick outer layer of dead yeast cells this yeast must be re-hydrated by dissolving in liquid before adding to bread dough. Active dry yeast is available as regular or quick rising. Bread made with this yeast should go through multiple rises for best results.

Is it really necessary to dissolve active dry yeast before using it in bread? Inquiring bread bakers want to know! You may have heard over the past year or so that active dry yeast (ADY) has been reformulated into a smaller particle size, and can now be used without dissolving it first – as had always been the requirement. Note: Dissolving yeast and proofing yeast are two distinct processes. First we'll cover dissolving; see the end of this post for information on when to proof yeast.

Home bakers have more choices than ever when it comes to types of yeast: While a rustic loaf like sourdough requires a few tablespoons of a live levain or starter cultivated from wild, naturally occurring yeast, most recipes for simple leavened doughs like cinnamon rolls or sandwich bread will call for dry yeast. There are two players in that game: Active dry yeast and instant yeast.