Can I use regular yeast or do I need to use instant? What adjustments would be necessary? And, if I use my Le Creuset, does the bread dough have to fill it (the way it does the pan you show in your photos) or is it OK if the pan is significantly bigger than the blob of dough? Thanks so much. Jess, you can use regular yeast; use the same amount. No need to dissolve it first, though you can if you want. In the Creuset, no, it doesn't have to fill it; if it's a large-diameter pan, the bread won't rise very high, but it'll still taste good. Good luck - PJH

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