Using the instant or rapid rise yeast makes bread-making a breeze. The step to suspend active dry yeast in “sweetened” lukewarm water until frothy (fermentation) for about 3 to 5 minutes is eliminated. The instant yeast is simply mixed with the flour mixture.
from: Baker’s Corner
Product: Fast Rising Yeast (Highly active, Gluten Free)
BOB RECIPE: Cream Cheese Bread
6 cups flour
2 tablespoons white sugar
1 teaspoon salt
1 package (1/4 oz, 7 g) Fast Rising Yeast
1 cup water
2 teaspoons butter
4 oz cream cheese, at room temperature
Sift together 3 1/2 cups flour, sugar, salt and yeast.
Heat water, milk and butter to 130 F. Add to flour mixture. Add cream cheese. Beat at low speed until blended; then beat medium speed 3 minutes. Mix in 1 1/2 cups more flour, 1/2 cup at a time, scraping down sides with spatula. Knead dough on floured surface for 5 minutes, adding up to 1 cup flour.
Shape dough into a ball. Place in well greased bowl. Turn to grease top. Cover and let rise in warm place, until doubled in size, about 30 minutes. Punch dough down. Divide dough in half. Shape into loaves. Place in greased pan. Cover and let rise about 30 minutes. Bake at 325 F for 30 minutes.