The water is warmer than usual for yeast dough, since rapid-rise yeast tolerates hotter water. Ingredients. 2-1/4 cups all-purpose flour, plus extra for dusting. 1/4 cup sugar.

Before 1825, yeast was sold in blocks, but in the late 19th century, it was available in a granulated dry form and then later ...

Yeast: I prefer instant (rapid-rise) yeast. If you only have active-dry yeast, sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy.

If the yeast is alive, it will have completely dissolved and started bubbling by the end of those 2 minutes. Salt kills active dry yeast. Add the salt to the dry ingredients when using it, then ...

The smaller granules make instant or "rapid-rise" yeast dissolve more quickly, hence why it can be added straight to dry ingredients therefore helping bypass the first rise of the bread.

If the active dry vs. instant question has ever stopped you in your tracks, or if you’ve ever grabbed the wrong one by mistake, you’re not alone.