I have a question about the recipe "Ima's Challah" from Rivka. Does this recipe want "instant" yeast or just active dry? I ask because it clearly says "instant" but then asks for proofing the yeast...which I thought you didn't need to do with instant yeast. I would much prefer to use active dry yeast since that's what I already keep in stock. I'm really excited about this recipe in any case!
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