5 Keys To Using Yeast with Confidence in Your Bread Machine

Sneak Peek: With these 5 keys to using yeast in your bread machine, you can make better-informed decisions about what type of yeast to use and how to handle it in bread machine recipes.

instant yeast and active dry yeast in the packetPin

Yeast is an important and confusing topic when making homemade bread. Some information you find in books, old bread machine manuals, and even online is outdated. New and improved formulations of yeast have changed the game.

Please note: I wrote this article specifically to answer questions for my readers who make bread with a bread machine using the DOUGH cycle only. If you prefer to push one button to mix and bake your bread in a bread machine, the rules are not as flexible, and you will want to stick closer to the directions in your bread machine manual.

Happy Bakers Speak Up

“Great post. I will try the suggestion of reducing the yeast to get a better flavor in my bread. I would like a more yeasty flavor like my grandma rolls. Thanks for sharing.” –CONNIE


#1 Instant Yeast is the Superior Yeast for a Bread Machine

Instant yeast is perfect for a bread machine because it dissolves “instantly.” That means you can dump the fine, dry yeast granules and the other ingredients into the bread machine without dissolving them first.

So that you know, instant yeast has many names and varies from one brand to the next. However, they are all considered instant yeast.

  • Red Star: Quick-Rise Yeast – also called fast-acting or fast-rising instant yeast.
  • Saf-Instant: The red instant yeast is designed for dough recipes with minimal sugar (less than 10% of the recipe). The gold instant yeast is for sweet dough.
  • Fleischman’s: Rapid-Rise Yeast, Bread Machine Yeast, Pizza Crust (also instant yeast, but formulated to use in a dough that needs no proofing).

I don’t get paid to endorse any particular brand. You can make good bread with all of these brands.

I rarely have a choice at the grocery stores where I shop as there is usually only one brand available. Shopping online offers more choices.


#2 The Rules for Instant Yeast are Looser Than Active Dry Yeast

While I don’t recommend dropping instant yeast into ice or ice-cold water, the liquid you use does not need to be warmed to dissolve instant yeast. I use room temperature or cool water in all my bread machine recipes.

taking the temp of dough after the kneading phasePin

The friction the paddles produce as they knead the dough will warm everything up quickly. If you are unconvinced, stick a quick-read thermometer into your dough when the kneading phase is finished and check out the temperature.

When adding instant yeast to your bread machine pan, I always use the following order.

  • Liquids or wet ingredients, including eggs, sour cream, or yogurt
  • Sugar, salt, flavorings, oil or butter, dried milk
  • Flour
  • Instant yeast
assembling ingredients in the bread machine panPin

Related Post: Should Liquids Be Warm When Using a Bread Machine?


#3 The Amount of Yeast Required in a Recipe Is Negotiable

Although I recommend you follow the recipe the first time, don’t be afraid to adjust the amount of yeast you use in a familiar recipe.

Slowing down the action

Reducing the amount of yeast not only buys you time but can also result in a better-tasting loaf of bread. Remember: The longer your bread takes to rise, the more complex the flavor will be.

If you want to mix up your bread in the morning and know you will be out until later in the afternoon, drastically reduce the yeast in the recipe.

Speeding up the action

If you are making dough with a lot of sugar and fat, you may want to add a small amount of extra yeast to help it rise in a timely manner. (A large quantity of sugar and fat can cause yeast to be sluggish.) Otherwise, I don’t recommend adding extra yeast or using “quick” cycles unless you are under time pressure (which happens to all of us).

Don’t forget

Temperature and humidity also play a prominent role in how much and how fast your dough rises. Yeast is not the only player.

For example, you could refrigerate a batch of dough after it finishes the DOUGH cycle, shape it, and then refrigerate to drastically slow the rise for several hours or even overnight.


#4 Don’t Automatically Double the Amount of Yeast When Doubling a Bread Recipe

First, determine if your recipe can be doubled when using a bread machine. If the answer is yes, only add an additional 1/2 teaspoon of yeast to start with. Again, you may need to experiment.

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Finally, let’s talk about using active dry yeast for those who want or need to substitute active dry yeast for instant yeast.

#5 Modern-day Formulations of Active Dry Yeast Allow it To Behave Similarly to Instant Yeast

comparing active dry yeast and instant yeast on a platePin

According to King Arthur Baking, you no longer have to activate or dissolve modern-day active dry yeast in warm water.

Active dry yeast: The classic ADY manufacturing process dried live yeast cells quickly, at a high temperature. The result? Only about 30% of the cells survived. Dead cells “cocooned” around the live ones, making it necessary to “proof” the yeast—dissolve it in warm water—before using.

These days, ADY is manufactured using a much gentler process, resulting in many more live cells. Thus, it’s no longer necessary to dissolve ADY in warm water before using—feel free to mix it with the dry ingredients, just as you do instant yeast.

However, there’s no harm in dissolving active dry yeast if you are unsure if it’s fresh or like doing it out of habit. Do what makes you comfortable and will produce the best bread in your kitchen.

King Arthur Baking

Out of curiosity, I tried both active dry yeast and instant yeast (same brand and the same amount) using the same recipe with identical bread makers at the exact same time (so the ambient temperature would be the same). I did not dissolve the active dry yeast, but instead, I followed the directions on the package and added it dry.

Check out the process in the pictures I’ve posted. The same experiment might turn out differently for you, so I don’t want to draw any general conclusions.

Below, you see the recipe for Sprouted Wheat Bread with Seeds made in exactly the same way except for the yeast. Each picture shows the active dry yeast version on the left and the instant yeast version on the right.

ingredients for Sprouted Wheat Bread in the bread machine pan before mixing.Pin
All ingredients in the pans are identical except for the type of yeast.
bread dough inside of a bread machine pan at the end of the DOUGH cyclePin
When the bread machine DOUGH cycle is finished, you can see that the dough on the right leavened with instant yeast rose more than the dough on the left leavened with active dry yeast.
comparing two loaves before they rise in the panPin
After shaping the dough, the two loaves seemed fairly equal in size.
comparing two loaves after the second rise.Pin
After the last proof, the instant yeast loaf on the right is larger. I gave the active dry yeast an extra 40 minutes to rise while baking the instant yeast loaf. I should have waited even longer because 40 minutes was insufficient to catch the instant yeast loaf.
 Comparing baked loaves of Seeded Wheat Bread using two different types of yeast.Pin
The bread made with instant yeast (on the right) is the clear winner in my kitchen. Note: I specify instant yeast in all of the bread machine recipes published on this website.

I should add that the bread on the left, made with active dry yeast, was absolutely delicious. The yeast dissolved completely as the dough mixed. However, the texture was denser than the loaf made with instant yeast. We ate the loaf on the left, and I shared the loaf on the right.

Different Brands of Active Dry Yease Give Varying Instructions

The envelope of active dry yeast in the picture on the left below indicates it’s fine to treat their yeast the same way as instant yeast and add it directly to dry ingredients. (Check the alternate directions under the “baking tips.”

The brand on the right does not recommend using their active dry yeast as a substitute for instant yeast. They instruct users to dissolve it first.

Red Star active dry yeast--back of the packagePin
Fleischmen's active dry yeast back of the package.Pin

Three Reminders When Using Active Dry Yeast

  1. Follow the directions on the package of active dry yeast on how to add it to the other ingredients, as instructions can vary according to the brand.
  2. You may have to experiment with the amount of active dry yeast to see what works best in your specific recipe. Exactly how you should do that is not so clear-cut. Some say to substitute using the same amount. Others recommend using ¼ teaspoon more active dry yeast than the specified amount of instant yeast.
  3. Pay no attention to the clock when it comes to rising times. Judge each batch of dough by its appearance. Active dry yeast can be quite a bit slower, but not always. (Incidentally, details like this make it challenging to make AND bake bread in a bread machine. Excellent bread usually requires a human touch at some point.)

Let me emphasize that number three applies to every bread recipe you will ever make, regardless of the yeast you use.


FAQ About Yeast When Using a Bread Machine

What kind of yeast do I need for a bread machine?

I recommend instant yeast; however, you can make any yeast work in a bread machine, especially if you stick to the DOUGH cycle and bake your bread in a conventional oven as I specify in all my recipes. It’s the best way to make a loaf of bread you’ll be excited about sharing.

How much instant yeast do you put into a bread machine?

It depends on whether the recipe is sweet or savory and how fast or slow you want the dough to rise. If you are following a published recipe, follow the directions the first time, then experiment.

If I add more yeast, will my bread be lighter?

No. More yeast will only make the dough rise faster-not a good thing. It’s better to manage the speed of the rise by increasing or decreasing the temperature of the dough.
Don’t rush the rising period. The longer it takes your bread to rise properly, the better the flavor since it takes time to develop the complex yeasty flavors we love in artisan and homemade breads.

How do I substitute instant yeast for active dry yeast?

If active dry yeast is specified in the recipe, reduce the amount by 25% (approximately ¼-½ teaspoon if you’re not into math).

How do I substitute active dry yeast for instant yeast?

Increase the amount of yeast by 25% (approximately ¼-½ teaspoon if you’re not into math).

What is natural yeast, and can I use it in a bread machine?

Natural yeast is flying around in the air at all times. When you collect wild yeast in a jar and feed it with water and flour, it’s called a sourdough starter. After several weeks, this starter will become strong enough to cause a lump of dough to rise.

Yes, you can use a sourdough starter in a bread machine. I always do it in this recipe for Classic Sourdough with No Yeast. However, it will take many hours to rise unless you add some commercial yeast to the dough. Consequently, use the DOUGH cycle to mix and knead the dough. Then, remove the dough and allow it to rise at its own pace, even if it’s all day. If you don’t have all day, make this sourdough recipe that gets an assist from instant yeast.bubbly starterPin

Can bread machine yeast or instant yeast go bad?

Yes. Check the dates on the package.

If you suspect your yeast might be too old, you can dissolve it in part of the liquid specified in the recipe. It is still alive if it starts to bubble up in 5-10 minutes. If nothing happens, you need new yeast.

What is the best way to store instant yeast?

Store instant yeast in the refrigerator or freezer in an air-tight container. It is not necessary to bring the yeast to room temperature, in my experience.

Do I need to proof yeast for a bread machine?

Modern-day formulations of active-dry yeast generally mean you no longer have to dissolve that yeast before adding it to your dough. However, some brands like Fleischman’s still recommend it. So, follow the directions on the package if in doubt.

By definition, instant yeast means it’s ready to use instantly, without dissolving first–a time-saver for bread machine users.

Can you use half the amount of yeast that’s called for in a bread recipe and still get a good result?

Yes. Absolutely yes. The rising process will take longer, but the flavor will improve.

I forgot to add yeast to my bread and didn’t figure it out until I noticed the bread didn’t rise during the dough cycle.

You can rescue this dough. Read this post about how to recover dough when you forgot to add the yeast.


Note: Another type of yeast sold in some parts of the world but not readily available where I live is fresh yeast, aka cake or baker’s yeast. Because I don’t have access to it, I cannot address how it works in a bread machine from personal experience. For more information, check out this website.

If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon! 

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12 Comments

  1. I have an old recipe from Germany using a lot of dried fruit and nuts and 1 lb flour and 40 gr of bakers yeast. I would like to use my bread machine. How much instant yeast should I use?
    The amount of dried fruit and nuts is 3000 grams.

    1. Hi Doris,

      So nice to hear from you. For 1 pound of flour, I would start with 2.5 teaspoons of instant yeast. However, you may have to experiment a bit. If this turns out not to be enough, you can always allow a longer time for the dough to rise. The longer dough takes to rise, the better the flavor. If it’s too much, then cut back the next time.

      I hope you have a good, strong bread machine (not a cheapy from Amazon). One pound is quite a bit of flour for the average bread machine. Do you see recipes in the owner’s manual using that much flour? If the flour and fruit is too much for your bread machine, it can overheat and shut off. Then you’re out of business until it cools off. If your machine is quite a bit older and heavily used, a belt could break. Have you considered making half a recipe?

      One other note: Don’t add the fruit until right at the end of the kneading phase. Otherwise, the paddle (s) will mash it up. You might consider using the DOUGH cycle. When it finishes, remove the dough from the machine and then, knead the fruit and nuts in by hand. This is the best way to get an even distribution without damaging the fruit. It also allows you to take control over the rise time. Bake it in your conventional oven after the final rise for a fabulous loaf.

      Hope this helps.

  2. Hi Paula,
    I have recently bought a bread maker which calls for instant or fast action yeast in all the recipes. However I haven’t found an instant yeast which doesn’t contain emulsifiers and I would like to avoid them at all costs. The active dry yeast I have doesn’t contain emulsifiers but how do I use it in my machine? Should I activate it first and simply at it with all the other ingredients? Thanks

    1. Hi Vicky,
      Yes, you can use active dry yeast. These days, a lot of the active dry yeast doesn’t have to be activated. Check the directions on the package. And yes, add it with all of the other ingredients. Use part of the liquid already specified in the recipe to activate it if that’s what you decide to do.

      Please note that active dry yeast can be slower to rise than instant yeast. This can throw off baking bread in a bread machine since it’s automated. You may have to experiment.

  3. My Zojirushi always instructs to use active dry yeast unless you use the “Quick” setting. So I have been defaulting to generally use that. Would you say that the active is more forgiving since it rises slower? Since if you overproof often hope is lost (although you can punch down and let re-rise) but if you have to wait longer it’s not the end of the world? I have been a bit flummoxed by the instruction book saying active dry and every other recipe book suggesting instant or bread machine yeast.

    1. Hi Mandy,
      I have strong opinions about this subject, so please forgive me if I go on a rant.

      I have been using Zoji bread machines for many years, and the manual has not changed much if any. That’s just one reason why I threw away my manual. I use instant yeast in every single bread recipe I make. Who wants to bother with dissolving the yeast? Instant yeast is the perfect match for bread machines. Dump everything into the pan and hit the DOUGH cycle. I always use less instant yeast than active dry yeast because it’s more powerful. It’s not good for the dough to rise too fast because the yeast doesn’t have time to develop flavor. That’s why the “quick” setting is never used in my house.

      You are right that over-proofing is not good, but it often happens to people who bake their bread in the bread machine. When you use the DOUGH cycle, you can make sure this doesn’t happen since you aren’t relying on a computer that has no brain and can’t properly decide when the dough is ready to be shaped or baked.

      If you have more questions, don’t hesitate to send me an email.

  4. Theresa T says:

    I appreciate your many tips. I graduated with a home economics degree and remember how scared I was trying to bake bread but eventually, practice makes perfect. I haven’t made bread for awhile and your many post on bread helped me save a loaf that I put into the bread maker but did not have the paddle! I then took out the loaf after mixing by hand and then kneading the loaf by hand. I let it rise and then reshaped it into a loaf and let it rise again. I am waiting for it to come out of the oven. It looks like it is a regular loaf but not as high as some loaves but it did rise!

    1. Hi Theresa,

      So good to connect with you. We home economists have to stick together.

      I hope your loaf was good. Is your kitchen cold? Many of us have drafty kitchens in the winter, so we have to find warmth for our bread so they will rise in a timely manner.

  5. I love all your helpful tips for those of us who are newbies.

    1. You’re welcome, Annette. Don’t hesitate to send me an email if you ever have a question.

  6. Great post. I will try the suggestion of reducing the yeast to get a better flavor in my bread. I would like a more yeasty flavor like my grandma rolls. Thanks for sharing.

    1. Hi Connie,
      Thank you. Another idea for a more yeasty flavor: refrigerate the dough overnight after the first rise. You can shape the rolls before you chill the dough or the next morning. Of course, it takes a little longer for the rolls to warm up and rise before baking.