Hi Susan :)

So far I've tried only one recipe which called for regular yeast. I substituted active dry yeast in it's place, however, the first loaf I made sank in the middle at the top! :( I figured I hadn't put enough yeast in so I recalculated and worked out I hadn't. Even with the correct amount of yeast it still sank in the middle at the top. It was a Honey Wheat Bread recipe.

So far as I can tell this second recipe I've tried seens to have different proportions of dry to wet ingredients. I can't seem to work out exactly what formula my machine is successful with but I've found some more recipes over the weekend that I'm going to try during the week (babies permitting! ;D).

Thanks very much for the advice, I didn't think I'd have to dissolve it although now I KNOW and I don't have to guess! ;D Hopefully I'll find some nice recipes that'll be successful with the active dry.

Take care,

Rob.