I can’t think of many common ingredients that confuse people as this one does. Is it only for bread machines? Is it only for super-fast breads? Does it produce inferior loaves?
The answer to all three questions is no.
The yeast industry can blame itself for some of the confusion, having sold it under names such as Rapid Rise and Bread Machine Yeast. The bottom line is it is a different strain of fine granular yeast which does not have to be proofed — dissolved in warm liquid and set aside to swell up — to become active. Mix it right in with the dry ingredients. Instant yeast also contains a bit of ascorbic acid, Vitamin C, a fermentation and dough enhancer.
Companies don’t all use the same strains and many people prefer one brand over another. (Take with a grain of salt any emphatic recommendations by cookbook authors.) No matter which brand you use, if the recipe originally called for active dry yeast, you can safely use 25% less with instant. Red Star Yeast, part of the corporate family that includes SAF yeast, has a good section on the Science of Yeast, helpful for teachers as well as consumers.
And kudos to Fleischman’s Yeast for stating in plain English on their FAQ page that the main difference of instant, Rapid Rise and Bread Machine yeast is the name. They can be used interchangably.
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