Larryyyyyyyyyyyyyyyyyyyyyyyyyyy!

I found out that the difference between rapid-rise yeast and regular yeast is that rapid-rise is compounded into smaller granules than regular yeast, so you can add it directly to the dough and skip the proofing step. But that runs the risk of using yeast that's dead.

-Paul W.

Instant yeast granules are quite porous, too, manufactured with a very high ratio of surface area to volume. Sorta like activated charcoal.

Jenise:

Got it. Our conditions here are ideal. Year round, 60ish in my pantry.

If your pantry is where your bread rises, it's too cool. Should be minimum of 65 degrees, optimally 80-90 degrees. That is, unless you want a longer rise time.

[Jenise]

No, pantry's where the yeast is stored. The bread rises in a warming drawer. Usually off, but it's a consistent 70ish for the overnight 18 hour rise I've come to rely on or 'on' at the proof setting if it's cooler.