Originally Posted by Mad Cook
Not sure what is meant by Rapid Rise yeast. Is it what we call instant yeast (the sort you just chuck into the flour) or is it the dried active yeast that you reconstitute in water with a little sugar? If it was the former why did he mix it with water? And if the latter why didn't he leave it to froth up?
RapidRise is a brand name of instant yeast in the U.S. While I can't answer why he did it that way, I probably would just to make sure it activates and also to dissolve. But, again, I don't use the product.