>>512820457
The active dry yeast only adds about 5-10 minutes over instant yeast. The only change is you have to proof the yeast, meaning you warm up the water and put the yeast in it to let it wake up. After it gets foamy and is alive again in the water then you just do the recipe the exact same. No matter which yeast the steps are identical, you knead it for 5 minutes, let the dough do the first rise (either 1-2 hours at room temp or overnight in the fridge for more complex flavors), then you punch it down, then shape it and second rise for a few minutes, then bake it. Super simple. Dough also freezes very well so you can make extra and keep it stored for later, then defrost, shape, quick rise, and bake. Could have fresh bread out the oven in like 45 min from freezer.