Active Dry Yeast or Instant Yeast? Which One to Use for French Brioche?

french brioche

Do you get confused by all the overwhelming choices in the yeast aisle too?

If you are just getting started – well, first of all welcome to baking, you are going to love it – yeasts are very important when it comes to baking.

But there are different types and they all perform rather differently and even experienced people get confused at times as to which yeast to use when.

They are different, yet very very similar.

But the choice you make with your yeast defines with your bread and ultimately shapes your baking experience.

The Difference in Active Dry Yeast for bread and Instant Yeast

The difference between these two most popular types of yeast is that

In dry form, the active dry yeast has rather bigger granules. It needs to be dissolved in water before it is ready for use.

While on the other hand, the instant yeast has a much finer texture and can be used instantly – as the name suggest – with the dry ingredients.

Active Dry Yeast

When you think of it, a picture of a bowl filled with cornmeal must come to your mind because it is made up of large granules.

The active dry yeast is in fact a living organism that are kept dormant.

There is a proper procedure, known as proofing, where you add a small amount of water (lukewarm is okay, any hotter and it may kill the yeast) to the yeast to activate it.

It is sold in a jar or individual packing.

Instant Yeast

It made using the same process as the active dry yeast, only that due to its much finer texture it dries up faster and easily.

The finer particles makes it easier to add directly into the ingredients without having to proof it first.

For the French Brioche today, you will need the dough to rise for some time. And for that you will need active dry yeast.


  • Warm Water: 1/3 Cup
  • Eggs: 3
  • Egg Yolks: 2
  • Softened Butter: ¾ Cup
  • All-Purpose Flour: 3 1/3 Cup
  • White Sugar: ¼ Cup
  • Active Dry Yeast: ½ Teaspoon
  • Egg White: 1
  • Water: 2 Tablespoon


  1. Take warm water, eggs, egg yolks, softened butter, all-purpose flour, white sugar and active dry yeast in the bread machine and select the dough cycle.
  2. Have a surface lightly floured. Turn the dough on it when finished and it for a good 5 to 10 time.
  3. Divide them into two equal halves.
  4. Roll them into strips with your hand.
  5. Design it as you like, braid them or twist the two strips together.
  6. Place them on the baking sheet lined with parchment.
  7. Set it aside in a warm place until it is twice its original size.
  8. Whisk the egg white and water together and brush it in the top of the bread loaf.
  9. Bake it in the oven that had been preheated to 350 degrees F, until it becomes deep golden, this will take about 20 minutes.
  10. Take them out before they are overbaked and leave them to cool.

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Baking Italian Bread with the Magic Ingredient: The Yeast

The flour is one of the main ingredients and the salt and sugar have to be in the right amount, maybe even some amount of honey, but the most important ingredient that makes or breaks your bread is the yeast.

What is Yeast?

Step one into baking is to understand what yeast is.

Often classified as a fungus, it a unicellular organism (contains a single cell).

Yes, a fungus! And it’s very useful too!

How does it work?

You can find yeast in the stores quite easily.

But the one you get is actually dormant, and you will have to bring it to life.

After it is active, it reacts with the starch and converts it to glucose.

It releases carbon dioxide as a result which actually causes the rising of the bread.

If you knead it with your hand you will need to keep an eye on it while it rises in a warm spot, under a towel to keep it dark.

This may offer a challenge depending on your kitchen, but people usually find a way around this.

Tip: use salt to bring out the flavor, but not too much as it can also kill the yeast.

What are the types of Yeast?

Now you are in the store and you want to pick out a yeast to bake for the first time ever, you will see a lot of options.

It may overwhelm you and you may find yourself attracted to the one with the least cost.

But there are different kinds of yeasts as per your baking requirement.

Rapid Rise Yeast: it is actually the same as the bread machine yeast, so if you can’t find one you can use the other. The result will be the same.

Active Dry Yeast: It is a slightly larger in size and so can’t be used instantly. It needs to be dissolved in water before adding to your batter. This is generally known as proofing.

Here is how you can bake an Italian bread on a Pizza Stone using yeast:


  1. 3 cups unbleached flour
  2. 1 tablespoon light brown sugar
  3. 1 1/3 cups warm water (110 degrees F/45 degrees C)
  4. 1 1/2 teaspoons salt
  5. 1 1/2 tablespoons olive oil
  6. 1 (.25 ounce) package active dry yeast
  7. 1 egg
  8. 1 tablespoon water
  9. 2 tablespoons cornmeal


  1. Take flour, warm water, brown sugar, olive oil, salt and yeast in the pan of the bread machine and select dough cycle.
  2. Pre-heat the oven to 375°F after placing the pizza stone in it for at least 30 minutes.
  3. Depress the dough and turn it out onto the floured side. Divide the dough into two loaves and sprinkle them generously with cornmeal. Then cover them up and leave for about 40 minutes till they inflate to twice their size.
  4. Take an egg and beat it together with water. Now brush it on the risen loaves. Make a long cut in the center of the loaves and place them in onto the pizza stone in a quick motion.
  5. Bake for about 30 minutes until the loaves become hollow upon tapping on the bottom.