I’m a newbie with bread making and was wondering how would you substitute instant yeast (more readily available where I come from) for the active dry yeast, and how would the instructions for making the bread change? Can’t wait to try out this recipe! Thanks!

Hi Adrienne!

Instant yeast - also called RapidRise or bread machine yeast - works perfectly well in this recipe, so feel free to substitute it. If you want to see my version of this recipe with instant yeast, you can go here: http://realfoodforrealpeople.blogspot.com/2008/06/honey-oatmeal-bread.html. If you’re using packets, go ahead and substitute them as written (same amount as the active yeast). If you’re using loose yeast, as I do, you can use less yeast: the equivalent is about 2 1/4 teaspoons of instant yeast to each tablespoon of active yeast that the recipe calls for. (You need less because there are more live yeast cultures in the instant yeast - but that’s a post for another time!) But don’t worry too much about it - you can just use the same number of packets and it’ll turn out fine.

Although you can make this recipe without modifying the steps to accommodate the yeast substitution (see the blog post referenced above), with instant yeast, there is no need to reconstitute, so you can actually skip the step of adding it to the warm water. The yeast granules can be added directly to the flour, and the water added with the remainder of the liquids.

Have fun with this - it’s a GREAT recipe for newbies! If you have any trouble or further questions along the way, just drop me an e-mail!

Thanks for reading!

Best,

Sandy 

Hi Molly,

I’m so glad you gave this a try! If you make it again, you can try draping a sheet of foil over the loaf when it starts to brown (after 20 mins or so). That will keep the outside from darkening further while the inside catches up.

Also, bread continues to bake once it leaves the oven, so be sure not to cut into your loaf until at least an hour after baking. Hope that helps!

Best,

Sandy