I'm looking to make this bread but all I have on hand is active dry yeast. I'm assuming the only difference would be that I have to dissolve the yeast in the water first. Would I be correct with this assumption? That's right, Jared; you might also find your rising times are a bit longer, but active dry is definitely a good choice, and these days, you don't even need to dissolve it in water first anymore - just add it right along with the rest of the dry ingredients. Good luck - PJH

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