Hi there, Debbie! Instant and active dry yeast can be used interchangeably in equal amounts for any recipe. The two are manufactured in the same way these days, the only difference being that in a traditional recipe (one that isn't no-knead or has a long cold fermentation) the rise time might be slightly longer when using active-dry yeast in place of the instant. We hope this helps and happy baking! Morgan@KAF

• Reply