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yeast you need from an active dry yeast amount in your recipe, use the following conversions:
    1/4-ounce of active dry yeast equals 2/3-ounce of cake yeast
    2 1/4 teaspoons of active dry yeast equals 2/3-ounce of cake yeast
    3 packages of active dry yeast weighing 1/4 ounce each equal 2 ounces of cake yeast
    Active dry yeast
    Active dry yeast is processed one step further than compressed yeast. It is extruded into noodle form, loaded onto a conveyor belt, and passed through a series of drying chambers where warm air is blown through the yeast. The yeast emerges with moisture content of about 8 percent, as compared to the 70 percent moisture in compressed yeast. Due to the low moisture content, the yeast is in a semi-dormant state. Therefore, it has a longer shelf life with little effect on its baking activity. It’s highly stable and known for its consistent performance.

    We use active dry yeast in all our recipes except those designed for the one-hour cycle.
    Active dry yeast is the most common form of yeast available. It’s granular in form because it has been dried at controlled temperatures and then ground. You find it in the baking aisle at your grocer in either 4-ounce jars or strips of 1/4-ounce packages. Each 1/4-ounce package contains approximately 2 1/4 teaspoons of yeast. Because yeast loses potency when exposed to oxygen, moisture, or warmth, both the jars and the packages have been nitrogen flushed and sealed.
    Active dry yeast is available in warehouse clubs and restaurant supply houses in large 1- and 2-pound foil-lined packages that are vacuum-sealed. Unopened packages may be kept at room temperature, but be careful not to keep them next to the oven.
    After opening a package of yeast, you may keep it in the refrigerator or freeze it. The yeast should be good for about six weeks if kept tightly closed and refrigerated. In the freezer, it will stay active for approximately six months.

    World War II expanded the development of yeast
    The industrial production of baker’s yeast first began in Europe about 150 years ago. During World War II, the United States government prompted Fleischmann Laboratories and Red Star Yeast & Products to develop a stable yeast product that could be readily transported and stored so the armed forces could enjoy fresh bread. The government needed a dry yeast that did not require refrigeration and required only rehydration with warm water prior to being used in bread dough. The active dry yeast that we use today is the result of this wartime innovation.
    Fast-rising yeast
    As bakery production became automated, an incentive to develop fast-acting yeast existed. In the early 1980s, yeast companies began offering instant yeast to bakeries. Fast-acting yeast also showed up on the shelves of the local grocery store. As the yeast names (Quick Rise, Rapid Rise, Instant) imply, fast-acting yeast shortens the rising time for dough.
    Although bread machine owners aren’t necessarily concerned about the length of rising time, you can use fast-acting yeast in your bread machine. If you are substituting a fast-acting yeast for active dry yeast in a bread machine recipe, use less. A general rule is to use 1/2 teaspoon of fast-acting yeast per cup of flour. However, it’s best to check the yeast label for the manufacturer’s recommendation. If you’re in doubt, call the customer-service hot line written on the packaging or check the manufacturer’s Web site.

    Fast-acting yeast is a must for one-hour cycles; use 1 teaspoon per cup of flour.
    Like active dry yeast, fast-rising yeast is sold in grocery stores in 1/4-ounce packages and 4-ounce jars. It’s also available in 1-pound vacuum packages. The larger package is marketed for the food industry, but buy it if you can find it. After opening, freeze the yeast in the original bag. These bags are lined with foil and are not porous, so the yeast will stay fresh for at least six months. Still too much yeast for you