When making monkey bread using yeast, bakers are faced with a choice: to insert active dry yeast or instant yeast. The novice baker may not know the difference between the two options. As a baker, I have walked down the grocery aisle and stared at the copious yeast varieties in complete confusion. But this is something all monkey bread creators need to know before tackling any recipe. The type of yeast you use affects your recipe’s outcome. Here are the distinctions between active dry yeast and instant yeast.
Active Dry Yeast
The baker who includes active dry yeast in their monkey bread recipe will be required to mix it with water before adding in the other ingredients. Active dry yeast is coarse or gritty. It is activated by lukewarm water – roughly 110 degrees Fahrenheit – and serves to enhance the rising of the dough.
If you use instant yeast, you will be free to dump it with the other ingredients without mixing it with water beforehand. While the process of producing instant yeast is nearly the same as the process of producing active dry yeast, the former doesn’t take as long to dry. This is sparks its ability to dissolve and activate rapidly. In appearance, instant yeast is much finer than active dry yeast.
An offshoot of instant yeast called rapid-rise yeast is also sold in several locations. If you purchase this type of yeast, you will get extra additives and enzymes. These additions will allow your dough to rise faster. What does this mean for your monkey bread recipe? Simply that you can go straight to forming the dough balls after mixing the dough ingredients together.
Becoming aware of these subtle differences between yeast types will ensure that you are accurately forming your monkey bread dough and utilizing it correctly within whatever recipe you are following.