Smokegrub Glad you are not giving up .... I use Instant (Quick Rise) Fleischman yeast but whatever you use, yes be sure it is within date. Too hot water can kill the yeast and it will not rise. I like to whisk the yeast into the warm water mixture and let it sit (proof) for 5-10 minutes. Though many omit this step with instant yeast I do this even when using Instant yeast as I was taught this by a professional breadbaker.
From a site-Yeast Bread Baking Tips:
Most of my breads are made with all-purpose flour. Bread flour can also be used instead of all-purpose flour in most recipes. Most bread recipes call for shaping bread into a loaf and baking in a loaf pan. However, bread can be shaped into any shape and baked in almost any pan, just adjust your baking time as needed.
Bread rises best in a moist, warm enviorment. For a perfect place to raise bread, place bread in a microwave oven or regular oven with a pan of steaming water. Do not turn oven on, but close the door.
All of my yeast bread recipes are made using the dough hooks on medium high speed, or speed #6 on some mixers.
When yeast is dissolved in warm water, the water temperature should be 105 degrees F to 115 degrees F. This is usually very warm tap water. If a thermometer isn't available, run hot water over your wrist. It should feel very warm, but not uncomfortably hot.
Salt in Bread
Do not increase or decrease the amount of salt. Salt helps strengthen gluten, which gives bread texture. Too much salt, however, can affect how well the yeast works.
Active Dry Yeast:
Most cookbooks still call for "active dry yeast". Bakers who honed their skills with this yeast, know what to expect from it. "Active dry" is being replaced by "instant yeast". When "active dry" is called for, you may substitute "instant" if you like (see the substitution guide). As with fresh yeast, active dry is a live culture - with one notable exception. Under most circumstances, it must be proofed or reconstituted with water and a bit of sugar before use. Once it is exposed to air and moisture, it starts to lose its potency. A container of active dry yeast should be well sealed and refrigerated or frozen. Always take note of the expiration date.
Instant Yeast:
Also known as: "Fast Rising", "Rapid Rise" or "Bread Machine Yeast": Instant yeast is very active and very tolerant. It offers the baker a wide margin for error or experimentation. It activates rapidly in warm water and can be added to other ingredients in its dry state. It's a good keeper - 3 to 4 months in the freezer. Instant yeast is a good choice for rich coffee cakes and sweet breads which you may wish to freeze and for doughs which will see a slow rise in the refrigerator.
Instant yeast's qualities become liabilities when you use too much of it. How do you know if this is the case? A premature rise and an overt yeasty, "beery" odor. Problems also arise when you allow a dough to proof too long. Make sure you do not allow doughs to rise beyond double their original size - 60% to 70% is fine. You can always opt for more fermentation in the final rise. Over-fermented doughs reduce the shelf life of the final product. The solution is very simple: less is more. Decrease the yeast portion by 15% to 25% increments. You can use too little yeast, but you won't compromise taste and structure if you let it rise (albeit) slowly. This may not work, however, with rich or heavy breads (i.e. rye) which need good fermentation power and mixtures which contain perishables. No two bakers, or kitchens, or ovens, are alike. Don't be afraid to do some tweaking.
Instant yeast is the same type of yeast as "Rapid Rise" Yeast or "Bread Machine" Yeast.
Instant yeast is packaged for commerical use and Rapid Rise or Bread Machine Yeast is packaged for household use.
Instant Yeast is sold in warehouse food stores like Sam's Club, BJ's, or Cosco. It may also be purchased from companies such as King Arthur Flour. Their online store's web address is: http://www.kingarthurflour.com
How Much Yeast Does An Envelope (or packet) of Yeast Contain? (USA)
1 envelope (or packet) of Active Dry Yeast, Instant Yeast, Rapid Rise Yeast, Fast Rising Yeast or Bread Machine Yeast weighs 7 grams, or 1/4 ounce and equals 2 1/4 teaspoons (11 mL).
(PER ALLIEA)
I use my microwave for the warm moist environment for the yeast to rise. I heat about 1/2 cup water in a 1-2 cup pyrex measuring cup and place it into the far corner of my microwave I put my bowl or pan in the microwave not touching the bowl/pan (If it touches ....that side of the bowl/pan will be far too hot) Some people esp those with a small microwave may use their oven turned to OFF with a bowl of HOT water inside the oven and the door closed.
(If using this method be sure to remove the bowl/pan to a relatively warm not hot or cold spot while the oven pre-heats- you will need to avoid drafts)
IMPORTANT*********When yeast is dissolved in warm water, the water temperature should be 105 degrees F to 115 degrees F. This is usually very warm tap water. If a thermometer isn't available, run hot water over your wrist. It should feel very warm, but not uncomfortably hot. **************