Any baker knows that making bread can be tricky business. It requires a little extra time, a little elbow grease (all that kneading!) and some extra know-how, especially when it comes to yeast. Yeast is responsible for that lovely rise in a loaf of homemade bread (plus some of that delicious flavor). But when working with yeast, a lot can go wrong—luckily we have tips to help you when you’re bread’s not rising. But sometimes the biggest challenge in making bread is knowing exactly what kind of yeast to choose in the first place: active dry, instant, rapid-rise?
Don’t worry—I’ll get you through this dough dilemma. So let’s dive in and see what makes each of these yeasts different and why those differences can matter when you’re mixing up homemade bread, rolls and more.
Active Dry Yeast
When it comes to baking bread at home, most recipes call for active dry yeast. This type of yeast comes out of the package looking like small, tan granules roughly the size of poppy seeds. In this state, the yeast has a long shelf life so long as it’s kept in a cool, dry place.
In this dormant state, active dry yeast requires warm water to activate the little organisms that give your bread its lift. After the yeast starts to come alive and bubble up (you can learn more about that process here), the mixture is added to the rest of your bread recipe.
Instant Yeast
Instant yeast is also a popular option for everyday bread baking. Also known as rapid-rise, quick-rise or even bread machine yeast, instant yeast is sold in small packets or jars and is appropriate for everyday bread baking (you can easily substitute instant for active dry yeast in most recipes). The major difference between instant yeast and its active dry cousin is that instant yeast does not need to be proofed in water. The granules (smaller than active dry yeast) can be incorporated right along with your dry ingredients. like with this babka recipe.
Check out some more recipes that use instant yeast.
Fresh Yeast
Less common is fresh yeast. You can find this option in some grocer’s dairy sections, though it is sometimes difficult to come by. Sold in small cakes or bars, fresh yeast has the texture of a crumbly eraser. It also has a much shorter shelf life than its packet-ready cousins (though they are actually the same organism). Since the product is so perishable, it must be refrigerated and used within two weeks.
To use fresh yeast, it must be crumbled into small pieces and proofed (just like active dry yeast).
Osmotolerant Yeast
If you plan on baking an exceptionally sweet dough (think cinnamon rolls, danishes or brioche), you should consider using an osmotolerant yeast. Sugary doughs often take a long time to rise—or just plain don’t rise much at all—so sometimes a special form of yeast is necessary to get light and airy breads.
This specialty yeast isn’t always readily available at your local grocer, and when it is, it’s likely not labeled as osmotolerant (what a mouthful!). Instead, look for SAF Gold Instant Yeast when you’re shopping in-store or online. Also worth noting: this yeast is more expensive than your standard packets. If you’re not interested in the investment of a large container like the one here, you can always use more common instant or active dry yeasts—just increase the amount by about 30%.
Nutritional Yeast
When shopping, you may also come across nutritional yeast. This type of yeast is not for baking. Nutritional yeast is deactivated yeast that’s commonly used as a health supplement (it’s high in B vitamins). Occasionally this yeast product is also used to season foods with its nutty flavor.
Just like you can’t use nutritional yeast in baking, you cannot use baking yeast as a nutritional supplement (ingesting that much active yeast can be dangerous).
Now that you know one yeast from the next, you’re ready to tick off a few items from your baking bucket list.
Ready for bread? Start with these simple 5-ingredient recipes.
Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Megumi Garcia, Milwaukee, Wisconsin
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Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender. This white bread recipe is my husband Nick's favorite. He makes most of the bread at our house. —Joanne Shew Chuk, St. Benedict, Saskatchewan
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I usually used a glass as a cutter so the biscuits are bigger than average size, and I always baked some extras to send home with the kids. They liked to split them and fill them with cheese or peanut butter and strawberry jam. —Eleanore Hill, Fresno, California
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Here’s a home-baked roll you can make for every holiday. Just mix, knead, shape and par-bake, then pop 'em in the freezer. They’re ready to finish baking when guests are on their way. —Mary Jane Henderson, Salem, New Jersey
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I stumbled across this recipe while looking for something different to take to a brunch. Boy, am I glad I did! Everyone asked for the recipe and was surprised it called for only five ingredients. It's the perfect treat to bake for an informal get-together. —Traci Collins, Cheyenne, Wyoming
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When I was young, my mom would make these biscuits with fresh cream she got from a local farmer. I don't go to those lengths, but the family recipe is still a real treat. —Beverly Sprague, Baltimore, Maryland
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The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. —Jaime Keeling, Keizer, Oregon
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Upgrade your basic crescent roll recipe! Here's a recipe that just couldn't be much quicker or easier and is sure to add a nice touch to any dinner. The garlic and Parmesan flavors really come through. Enjoy! —Lori Abad, East Haven, Connecticut
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It's impossible to stop nibbling on warm pieces of this cheesy, oniony bread. The sliced loaf fans out for a fun presentation. It's one of the best savory appetizers I've found. —Kay Daly, Raleigh, North Carolina
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If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. —Sandra Anderson, New York, New York
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I first tried this at a restaurant and the owner was kind enough to share the recipe. The first time I made this for my family, not a crumb was left and everyone was asking for more! —Wendy Domres, West Bend, Wisconsin
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Impress all your friends by serving cream soups or dips with this bread bowl recipes. It's one of the most popular recipes on my blog, yammiesnoshery.com. —Rachel Heidenreich, Marshall, Michigan
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Studded with cranberries, slices of pretty bread make the perfect holiday brunch treat. Don't forget to dust the top with flour for artisan look! —Megumi Garcia, Milwaukee, Wisconsin
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These four-ingredient rolls from Glenda Trail of Manchester, Tennessee are ready in no time. And they taste great with herb butter or jam. —Glenda Trail, Manchester, Tennessee
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The mouthwatering aroma of warm bacon from these three-ingredient rolls will draw folks to the table. These are fun for children to prepare and such a cinch to assemble with ready-cooked bacon. —Jane Nearing, Indianapolis, Indiana
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My kids love to help me make this delicious bread recipe. It's quite easy, and they enjoy the fact that they can be eating fresh bread in less than two hours! —Denise Boutin, Grand Isle, Vermont
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People go wild over this golden, garlicky loaf whenever I serve it. There’s intense flavor in every bite. —Carol Shields, Summerville, Pennsylvania
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The recipe for these four-ingredient biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina
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My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming
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Both of my boys really enjoyed helping me make this butterscotch monkey bread when they were young. It seemed to taste twice as good when they helped fix it. It's one of our favorites for breakfast or as a snack. —Carol Allen, McLeansboro, Illinois
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I came up with an easy, savory—instead of sweet—dinner version of monkey bread featuring garlic and Italian seasoning. —Dana Johnson, Scottsdale, Arizona
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My family likes rolls that can hold up to scooping gravies, sauces and more. This recipe is a favorite. The oatmeal in the dough gives it a Scottish touch. —Peggy Goodrich, Enid, Oklahoma
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I love to experiment in the kitchen with simple ingredients like refrigerated biscuits. The results usually are a big hit, as was the case with these super fast breadsticks. —Billy Hensley, Mount Carmel, Tennessee
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Homemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. —Melissa Obernesser, Utica, New York
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I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too. —Linda Harrington, Windham, New Hampshire
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These fluffy biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming
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Mom taught me this easy recipe, which is perfect for feeding a crowd. There is never a crumb left over. Mom used her own bread dough, but using frozen dough is my shortcut. I make a wheat bread dough version with poppy and sesame seeds that’s popular, too. —Trisha Kruse, Eagle, Idaho
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Everyone likes the tender texture and slightly sweet taste of this homemade bread. When I'm in the mood to bake, I usually double the recipe and share loaves with friends. The dough also makes lovely rolls. -Launa Shoemaker, Landrum, South Carolina
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This recipe is simple but a delicious addition to any meal. The children love to dip the ready-made biscuits in butter and coat it with the cheese. Warm from the oven, one biscuit per person usually isn’t enough. —Linda Becker, Olympia, Washington
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Making homemade rolls usually takes a lot of ingredients and time, but this recipe makes it so simple. They come together quickly and they freeze well too.—Eleanor Paine, Junction City, Oregon
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The post Which Type of Yeast Is Best for Your Bread? appeared first on Taste of Home.
Lisa Kaminski