Bread making is one of the oldest food arts in the world. Yet, the part that involves yeast can often be confusing to some people. This is why we will look at the two most common types of yeast — the active dry and instant ones — to better understand the difference between them and how to use them correctly.

What Is Active Dry Yeast?

If you are a rookie baker or a baking enthusiast, this is probably the yeast you’re most familiar with and use regularly. Active dry yeast is made up of coarse, oblong granules. It is ideal for long-term storage — if frozen, it can last to up to 10 years — but it is incredibly sensitive to thermal shock if there is a rapid change in temperature. To activate the yeast, you need to first dissolve it in lukewarm water before adding it to your baking ingredients.

What Is Instant Yeast?

Also known as quick-rise or fast-rising yeast, instant yeasts look like their active dry counterpart. The only visible difference is that the granules are smaller here. Since it has more live cells, instant yeasts are ideal for quick baking recipes as they activate much faster. Another major difference of active dry yeast is that the instant one doesn’t need to be dissolved in water before it is added to the other ingredients.

Can They Be Substituted for One Another?

Absolutely yes. They can be used interchangeably as long as you follow the specific method for use with each yeast variety. So, if you want to substitute active dry for instant yeast, you need to have a bit more time on your hands as this will mean a slower rise time (a.k.a. +15 more minutes). And, if you’re doing the opposite and replacing instant for active dry yeast, you need to reduce your rise time by 15 minutes.

When it gets hot outside, the last thing you want is to sit next to a hot oven, waiting for your brownies to bake. Fortunately for you, there is a two-ingredient, no-bake solution that will still satiate your sweet tooth without you breaking a single sweat. If you’ve never heard of a two-ingredient fudge before, don’t worry. It’s super easy to make, and everyone will absolutely love the recipe! Here’s how to make it:

Ingredients

• 2 ½ cups semisweet chocolate chips
• 1 can (14 oz.) sweetened condensed milk

Yes, you read that right! All you need is condensed milk and chocolate chips. If you’re a fan of white chocolate, feel free to use that in the fudge recipe or try one part dark and one part white chocolate chips for extra flavor.

How to Make the Two-Ingredient Fudge

Step 1

Grab a square baking pan (8-inch or bigger) and line it, either with aluminum foil or parchment paper. This will make it easier to take out and cut the fudge into pieces. Spray it lightly with oil and set it aside. Be sure to use a piece of foil or parchment paper that is bigger than the pan so you can easily pick it up later.

Step 2

Get a microwave-safe bowl and combine the chocolate chips with the sweetened condensed milk. Microwave them for about two minutes until it is smooth and melted. Stir occasionally until everything is well combined.

Step 3

Pour the fudge mixture into the baking pan and spread it evenly with a spatula (or a large spoon). Put it in the fridge to chill for at least two hours.

Step 4

Take out of the fridge and remove the foil or parchment paper from the pan. Slice the fudge into square pieces and serve. You can enjoy it with a scoop of ice cream for extra coolness and flavor during the long summer days. Bon Appétit!