A Tradition in Family Baking

Instant or Fast-Rising Yeast

     Red Star Quick Rise Yeast - 1/4oz packets, 3 to a strip   Red Star Quick Rise Yeast - 4oz. jar

 

                   Red Star Platinum Superior Baking Yeast, 1/4oz packets, 3 to a strip

  Instant Yeast

  • Instant Yeast, also known as “fast-rising” or “fast-acting” dry yeast, can shorten the rising time in traditional baking by as much as 50%. Instant Yeast is not recommended for use in refrigerated or frozen dough baking methods.
  • RED STAR® Quick-Rise™, RED STAR® Superior Baking Yeast®, SAF® Gourmet Perfect Rise, SAF® Bread Machine Yeast, Bakipan® Fast Rising Yeast, and Bakipan® Bread Machine Yeast are all instant yeast products.
  • All dry yeast types are suitable for recipes using traditional and bread machine baking methods.
USING INSTANT YEAST

Tip for Successful Baking:  Using a thermometer is the most accurate way to determine the correct liquid temperature. Any thermometer will work as long as it measures temperatures between 75°F and 130°F.  

TRADITIONAL BAKING

  • One 1/4 oz. packet (7g) or 2+1/4 tsp of Instant Yeast will rise up to 4 cups of flour.
  • See Yeast Conversion Table to convert between Dry Yeast and Cake Yeast or to determine yeast requirements for your recipe.
  • If your yeast is stored in the refrigerator or freezer, we recommend allowing the dry yeast come to room temperature before using.
  • In traditional dough making, (kneading by hand or in a stand mixer), you may use Instant (Platinum or Quick Rise) Yeast and Active Dry Yeast interchangeably, one for one.  You may incorporate either type of yeast by rehydrating the yeast in warm water with sugar first or blending the yeast with the dry ingredients prior to adding warm liquids.  With faster-acting instant yeast, the dough may rise faster; with moderate-acting active dry yeast, the same dough may rise more slowly.  Simply monitor how the dough is rising and adjust the time accordingly.

Instant Yeast was developed to be added directly to dry ingredients:

  • Use liquid temperatures of 120°F-130°F.
  • Yeast activity may decrease if it comes into direct contact with salt or sugar.

Instant Yeast can be dissolved in liquids before using, if desired:

  • Rehydrating Dry Yeast before using gives it a “good start” – the yeast feeds on the sugar allowing it to become very active and ready to work in your dough.
  • Water is recommended for dissolving yeast.
  • Dissolve 1 tsp sugar in 1/2 cup 110°F-115°F water.
  • Add up to 3 packets of yeast, depending on your recipe, to the sugar solution.
  • Stir in yeast until completely dissolved.
  • Let mixture stand until yeast begins to foam vigorously (5 – 10 minutes).
  • Add mixture to remaining ingredients.
  • Remember to decrease the total liquids in your recipe by 1/2 cup to adjust for the liquid used to dissolve the yeast. 

BREAD MACHINE BAKING

  • In bread machine baking, liquids should be used at 80°F.
  • For regular cycle bread machines – use 1/2 tsp Instant Yeast for each cup of flour in your recipe.
  • For one-hour or express bread machine cycles – Instant Yeast amounts must be doubled or tripled; suggested liquid temperatures vary with machines – follow your manufacturer’s instructions.

See Yeast Conversion Table to convert between Dry Yeast and Cake Yeast, or to determine yeast requirements for your recipe.