Differences in Yeast

• Because instant yeast is finely ground, it doesn’t require the usual step of dissolving in water first. Compared to active dry yeast, the initial take-off speed of rising is faster with instant yeast, but for a long rise of two or more hours, both kinds of yeast end up performing about the same. Instant yeast is choice for recipes that call for the dough to double in bulk after only one hour. For recipes calling for only one rising of the dough, rapid-rise yeast is best. This kind of yeast is similar to instant, but contains additional enzymes and other ingredients to boost the rising, resulting in a faster-rising loaf with less flavor and structure.

Traditional Bread Recipes

• When using white flour to make a lean dough with one packet of instant yeast, dough finishes its first rising in as little as one hour, but don’t go by the clock. Test your dough by placing your fingertips into the center and lightly pressing. If the dough holds the indentation from your finger, then it’s ready to be punched down and shaped into loaves. The second rising also takes about one hour; expect longer rising times when using additional ingredients. Rich dairy products, such butter or eggs, can increase rising times by up to 30 minutes, and whole-grain flours that contain bran take longer to rise than processed white flour, unless you use more yeast.

No-Knead Bread

• One way to make whole-grain bread without getting your hands dirty, no-knead recipes rely on the power of instant yeast to raise dough made with whole-wheat flour in as little as two hours, with a second rising of 30 minutes or less. Two packets, or 1 1/2 tablespoons of instant yeast, is needed to achieve this two-hour, no-knead rise. When the amount of yeast is cut in half -- 1 packet of yeast or 3/4 tablespoon -- the bread requires four to five hours of rising time for the first rise, and one hour for the second rise. Longer rising times using less yeast create more depth of flavor in the dough.

Retarding the Rise

• Refrigerating the dough slows down the yeast’s production of gas, allowing the sugars to emerge from the starch and flavor the dough. Slowing down the rising process also gives you more control over when you bake the bread. To slow down the rising, a half a packet of instant yeast, or 1/2 to 1 teaspoon, allows for a day-long rise of eight to 10 hours. Keep in mind that slowing down the first rising also affects the second rising. When using less yeast, expect your second rising to take one and one half to two hours, rather than one hour. Using even less yeast -- as little as 1/2 teaspoon -- allows for a 16- to 20-hour rise. Place breads made with dairy ingredients in the refrigerator for prolonged rising to prevent bacteria growth.