When a recipe calls for quick-rise yeast, can active dry yeast be used in its place? —C.D., Shelby, OhioFor best results, use the type of yeast called for in a recipe. But in a pinch, active dry yeast can be used as a substitute for quick-rise yeast in equal parts. However, the methods for incorporating the yeast and proofing the dough must be changed. Quick-rise yeast was designed to save time and eliminate steps when baking yeast breads. Quick-rise yeast is added directly to the other dry ingredients without being dissolved the way active dry yeast is. Also, the traditional first rise is replaced with a 10-minute rest. Then after the dough is shaped, it’s allowed to rise just once before baking. When using active dry yeast, first dissolve it in warm water before adding it to other ingredients. Use 1/4 cup of warm water (110°-115°) to dissolve each 1/4-ounce package of active dry yeast. Finally, the dough will need to rise two times before baking, once after kneading and once after shaping.