YEAST TERMINOLOGY

Active Dry Yeast is the most commonly available form for home bakers. The yeast is dormant, needs to be "proofed" and re-hydrated before using.  Active Dry Yeast comes in individual packages and in jars. It can be used for all purpose baking (e.g. rolls, pizza dough)

To proof yeast, sprinkle the yeast over warm water (105-115 degrees F) and a pinch of sugar, and let it stand for 10 minutes until creamy and bubbly.  Note:  When using this yeast in most bread machines, the proofing is part of the baking process.  Follow directions for YOUR machine.

Dry yeast should be stored in a cool dry place; but do not use it after the expiration date on the package. Store open containers in the refrigerator.  Always let the portion of yeast you plan to use come to room temperature before using it!

This is the yeast used in the ‘REGULAR course’ for Zojirushi machines – approximately 3:25 cooking time.

Rapid Rise Yeast is instant yeast that may include ascorbic acid, a dough conditioner.  This yeast can be added DRY to a recipe.  This yeast can also be bought as Bread Machine Yeast and Instant Yeast. (Fleishmann's Bread Machine Yeast says 'Rapid Rise' on the lower right corner of the jar label)

Again, store the yeast in a cool dry place, or in the refrigerator once the package or jar has been opened. Do not use yeast after the expiration date.  Also again - let the portion of yeast you plan to use come to room temperature before using it!

This is the yeast used in the ‘QUICK course’ for Zojirushi machines.

Approximately 2:25 cooking time.