The Baker's Hotline

January 23, 2017 at 4:20pm

Yes, you sure can Gloria. Active dry yeast typically takes about 25% longer than instant yeast to make dough rise, but you're welcome to use it. You can add it right to the dry ingredients in the recipe; no need to add it to water (or "proof") it first. Make sure the dough doubles in size before moving on. Happy baking! Kye@KAF
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