I bought a tri-pack of this by mistake. I was going to try to use it but
the directions are different from using regular active yeast and I was
worried that it might change my recipe. Bread can be finicky.

Has anyone used rapid rise yeast in place of regular active dry yeast?
Does bringing all of the liquid (water and oil) to the required
temperature, then adding to the dry ingredients alter the results of
your recipe?

TIA,
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.