"Manda Ruby" wrote

> Thanks for the useful info. BTW, I forgot that I already posted this
> question and so I didn't read that thread. Beside, I really was
> looking for useful info like mixing directly with the dry ingredients
> rather then being directed to a website.

Grin, you really should join us in alt.bread.recipes

Anyways, simple answer. The sort you add to dry ingredients is also what
you use in breadmakers and it has 2 names.

'Instant' and 'Breadmachine yeast'. Just depends on the makers. If you
just use that one web site, it represents (in a slanted way) only their own
product naming. I've seen 'Instand Active Dry', 'Instant dry',
'Breadmachine dry', 'breadmachine instant active dry' and so on from others.
If you live outside the USA, there are even more names of what to look for.