I've been reading through some posts on this site and I'm hoping one of the "experts" who "reside" here can help me! ;) I've recently been given a bread machine, an older Welbilt ABM3000. I've baked one loaf of bread in it and it worked out perfectly! :D

I have several receipes, some of which call for "active dry yeast" (I'm using Fleischmann's as it's the only one I can get ... I live on a military installation in Germany and have limited resources) and the other recipes call for "regular" yeast. From other posts I noticed that "regular" means it's dissolved first, is that correct? Also, if a recipe calls for regular, can I substitute active dry, and if so, how would I ascertain how much to substitute? As I mentioned, we have limited resources here on base and so far Fleishmann's Active Dry Yeast is the only one I can get! :(

Any help anyone can give me would be gratefully received!! :D

Thanks,

Robyn.