I recall even back in the late 60s or early 70s, Fleishmann's had developed a Rapid Rise method -- not to be confused with their RapidRise yeast; this was a method -- that involved mixing 1/2 of the flour and all the remaining dry ingredients together including their ADY, and adding the liquids that had been heated to about 120 degrees F, adding the fat, and mixing with a mixer to form a batter. You incorporated the remaining flour into the batter / dough by hand or with a dough hook. I was in my early teens then and been doing it that way ever since. Since Fleischmann's used to dominate the grocery store shelves then, and their own method advocated mixing their ADY into the dry ingredients, I'm puzzled as to why this was even a question. Even 40 years ago, they were an early advocate of not having to dissolve ADY!

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