A couple of points. First of all, a packet of yeast is 2 1/4 teaspoons. Yeast actually doesn't have to be precisely measured. You can use more--if you like a yeasty taste to your baked goods and want a shorter rising time. You can use less, and let your dough rise longer. As to the instant/regular yeast. I've seen experts on both sides of the fence--I've seen bread baking experts say they're the same, and you can use them 1 for 1; I've also seen that they're a little different. In practice? I've used both, and measured the same, and haven't seen any difference in my bread, so go ahead and use the amount the recipe calls for. More importantly, if you're using a bread machine, keep an eye on the process. Monitor the mixing stage so that you know the dough is achieving the proper consistency (so many things affect bread baking, that it's pretty hard to get perfect results UNLESS you adapt the recipe to the conditions of the weather, ingredients, etc.)

Most recipes that call for just adding the dry yeast, either are made in a machine, or call for adding warmed water. But it will work either way....just remember that the dough mass has to get to about 80 degrees for the yeast to begin to grow....so unless the mass is heated by mixing or with warm water....it will take longer to rise. Linda C

I agree with Ann T, I keep my yeast in a quart jar in the refrigerator because I buy it two pounds at a time at Sam's Club. I seldom measure, I just dump it in. If you add more yeast than the recipe calls for you might get a slighty more "yeasty" flavor which most people wouldn't notice. Too little? If you're even close, your bread will still rise. Heck, sourdough bread is made without any yeast at all. I've run out and made batches with whatever I have left and it still rises. Plus, if you bake a lot of bread, your kitchen will have "wild" yeasts which can help out when you're baking bread. Don't worry about it, bread is not an exact science. Ratios of wet to dry depend on the humidity, the brand of flour, how long you've stored that flour, lots of things. The rate of rising for your dough depends on temperature, on the yeast, on the type of flour used. Every day and every loaf will be a bit different, and it'll all be good! Annie

Here is some information from Fleischmann's Yeast website. I usually buy the one pound package of instant yeast and keep half in the fridge and the other half in the freezer. I never proof instant yeast. Recently I bought a new package of yeast and instead of instant it is regular yeast with a coarser grain. I don't bother to "proof it" but I do add the water and the yeast to my mixer first and give it five minutes to soften. I use all the various yeasts interchangeably. I don't make any adjustments. How much dry yeast is in 1/4 ounce envelope? About 2 1/4 teaspoons. How should I store yeast? Store unopened yeast in a cool, dry place, such as a pantry (or refrigerator). Exposure to oxygen, heat or humidity decreases the activity of the yeast. After opening, store in an airtight container in the back of the refrigerator, away from drafts. Use within 3 to 4 months; freezing not recommended. Can I use expired yeast in my recipe? For best results, buy and use yeast before the expiration date. Yeast loses its potency as it ages, resulting in longer rising times. Proof yeast to determine whether it is still active. How do I proof yeast to test for activity? To proof yeast, add 1 teaspoon sugar to 1/4 cup warm water (100 to 110°F). Stir in 1 envelope yeast (2 1/4 teaspoons); let stand 10 minutes. If the yeast foams to the 1/2 cup mark, it is active and you may use it in your recipe. RapidRise yeast loses its fast rising capabilities if dissolved in liquid, and will require two complete rises. Can RapidRise and Bread Machine Yeast be used in Active Dry recipes? Yes. Simply follow the One-Rise Method detailed on every package. For best results, add undissolved RapidRise or Bread Machine Yeast to dry ingredients first. Add liquids and fat heated to 120°to 130°F. To use the traditional Two-Rise Method, add sugar to water before stirring in Yeast Can Active Dry Yeast be used in RapidRise recipes? Yes, but with limitations. The Active Dry has larger granules and it is necessary to dissolve completely for the yeast to work. Therefore, Active Dry works best if dissolved in warm water (100° to 110°F). To use the electric mixer method, combine yeast with 1/4 to 1/3 of the flour and other dry ingredients. What is the difference between Instant Yeast, Bread Machine Yeast and RapidRise Yeast? Mainly names, but these are all the same yeast! Use interchangeably What is the difference between fast-rising yeast (RapidRise/Bread Machine Yeast) and Active Dry Yeast? RapidRise and Bread Machine Yeast are different strains than Active Dry Yeast. RapidRise and Bread Machine Yeast are grown with a higher level of nutrients and are dried to lower moisture content. The particle size of RapidRise and Bread Machine Yeast are finely granulated to allow complete hydration of the yeast cells during the mixing process. The Active Dry Yeast larger particle size should be dissolved in water to achieve complete hydration prior to adding to the mixer. In addition, RapidRise and Bread Machine Yeast contain ascorbic acid resulting in increased loaf volumes. How do I use Fresh Active Yeast? Fresh Active Yeast is the product that Fleischmann's has been manufacturing for over 130 years. It is also traditionally known as compressed or cake yeast. It has not undergone the drying process, so it does not need to be dissolved before use: soften the cake in warm water first OR simply crumble the yeast into dry ingredients (if directed by recipe). Fresh yeast requires two rises. Yeast is available in two different sizes: 0.6 ounces and 2 ounce household cakes How do I substitute dry yeast for Fresh Active Yeast? First determine the amount of dry yeast you will need. One .6 ounce cake is equivalent to 1 envelope of dry yeast. One 2-ounce cake is equivalent to three envelopes of dry yeast. Follow the directions on the package recommended for the type of yeast you substitute Can Active Dry Yeast be used in bread machines? Bread Machine Yeast is a fast-rising yeast specially formulated for bread machines. It is finely granulated to hydrate easily when combined with the flour. Ascorbic acid (vitamin C) is added to promote good loaf volume and structure. Active Dry Yeast may be used but may not yield optimal results. Can any dough be refrigerated? Any dough can be refrigerated for a few hours to inhibit rising if the leavening process is interrupted. Long refrigeration is not recommended unless specified in the recipe. For best results, choose recipes specifically formulated for the refrigerator. Refrigerator doughs have more sugar and less salt than regular dough to keep the dough viable in the refrigerator. Refrigerator doughs are particularly good for rich, sweet doughs, as less flour is used. Refrigerator doughs are typically not kneaded. They become stiffer and easier to shape after refrigeration. Can I freeze my dough? For best results, use only specially developed freezer dough recipes. Freezer dough recipes are high in yeast and sugar and low in salt. Bread flour is recommended. Other flours do not hold up well. Lean dough, such as pizza, freezes better than rich dough. How is freezer dough prepared? After kneading, flatten dough into a disk and wrap airtight, in a freezer-proof plastic bag for up to 4 weeks. When ready to use, thaw at room temperature or in the refrigerator. Once thawed, remove dough from bag; shape, let rise, and bake as directed. To shape before freezing, cover kneaded dough and let rest 20 minutes. Shape as desired and freeze as quickly as possible. Examples of freezer dough recipes in breadworld.com include: Cheese Coffee Cake Freezer Rolls Giant Pecan Sticky Buns Master Bread Dough Master Pizza Dough Can I rescue dough that does not rise? Dough can be 'revitalized' with a fresh sample of Active Dry or RapidRise Yeast. 1. For each envelope of yeast in the recipe, combine in a large, warm bowl: 1/4 cup lukewarm water (100° to 110°F), 1 teaspoon sugar and one envelope (2 1/4 teaspoons) of yeast. Stir to dissolve. 2. With an electric mixer, slowly beat in small (walnut size) pieces of dough until about 1/2 of the dough is mixed into the yeast. 3. With a spoon, stir in the remaining dough. Knead in just enough flour so the dough is not sticky. 4. Let rise, shape and bake as directed in the recipe. Should recipes be adjusted for high altitudes? Yes. But there are no exact rules for adjusting yeast breads at high altitudes. Altitude affects the ingredients and the entire breadmaking process. We suggest these general guidelines for baking above 3,000 feet. * Because atmospheric pressure is lower and leavening gases expand more quickly, yeast dough rises 25 to 50 percent faster at high altitudes. Begin checking the dough halfway through the rising time listed in the recipe. Continue to check frequently. * Flour tends to be drier and absorbs more liquid at high altitudes. Therefore, it is very important to store flour in an airtight container. * When mixing the dough, you may need less flour than called for in the recipe. To compensate, add flour slowly and work in only enough to make the dough easy to handle. Because recipes call for varying amounts of flour, there is no standard measurement for reducing flour. * If dough is slightly sticky during kneading, use greased instead of floured hands. This way, you won't knead in too much flour * Dough dries out faster at high altitudes. To prevent drying, grease or lightly oil the exposed part of dough (whether in a bowl, on a board, or in a baking pan) and cover with greased plastic wrap instead of a towel. * Baking temperature and time should not change at high altitudes, but check for browning at the shorter time listed and use traditional doneness tests * Just as dough dries out faster at high altitudes, so does the finished product. Store cooled bread in airtight plastic wrap, bags, or containers. * If you are using a bread machine at high altitude, refer to the manufacturer's instruction book. Since flour may dry out faster at high altitudes, you may need to adjust the ratio of liquid to flour. Experiment by reducing the amount of yeast, flour or sugar (yeast feeds on sugar), and/or adding liquid or a little gluten. Or try a shorter baking cycle, such as rapid bake, if available.