A.K.A

quick-rise yeast, rapid-rise yeast

What is it?

酵母,生活mircoscopic有机体,是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.

Cross Reference

active dry yeast

Recipes

• 
  Recipe

  Smoked Salmon Waffles with Scallion Cream Cheese

  If you like the classic combo of lox, bagel, and cream cheese, you’ll love these waffles. The contrast of the crisp waffle and the silken salmon on top is pure…

• 
  Recipe

  Overnight English Muffins

  Toasted (or not) and slathered with butter and jam, fresh homemade English muffins are a real treat. For a flavor twist, try the cinnamon-raisin and rye variations below.

• 
  Recipe

  Marble Rye Bread

  Contrary to popular belief, the dark swirl in a loaf of marble rye is not pumpernickel. Rather, it’s the same rye bread as the light swirl, but made darker with…

• 
  Recipe

  Buckwheat-Bacon Waffles

  Buckwheat and whole wheat flours give these waffles a nutty flavor, while bacon adds a smoky, salty crunch. Look for buckwheat flour in well-stocked supermarkets.

• 
  Recipe

  Cracker-Thin Pizza with Cherry Tomatoes, Fresh Mozzarella, Ricotta, and Basil

  This single-serving version of pizza Margherita uses both fresh mozzarella and creamy ricotta cheese, plus ripe cherry tomatoes, all topping a super-thin crust.

• 
  Recipe

  Sicilian-Style Pizza with Sweet Potatoes, Bacon, Provolone and Chives

  The extra-thick Sicilian-style crust in this pizza gets a bit of nutty crunch from cornmeal in the dough. Sweet potatoes are an unexpected topping, but when sliced super-thin, they bake…

• 
  Recipe

  Cinnamon-Swirl Raisin Bread

  Packed with plump, juicy raisins and rich cinnamon swirls, this easy-to-make bread is guaranteed to please, especially when slathered in Homemade Butter and served warm with a cup of freshly…

• 
  Recipe

  Chocolate Babka with Mascarpone

  Babka is an Old World Jewish favorite that has become an almost mythical bakery item because it is so difficult to find these days. Daniel Leader's grandmother was a great…

• 
  Recipe

  Mana’eesh

  This daily bread of the Eastern Mediterranean is an olive oil-rich flatbread, most often topped with za’atar, a mixture of dried thyme, sesame seeds, and sumac. Fermenting the dough overnight…

• 
  Recipe

  Grape Schiacciata

  This is one of those seasonal recipes that I can’t wait to make each fall, when tiny champagne grapes (also known as Black Corinth grapes) are briefly available at my…