Hi - I am new to this forum and breadmaking but I have just acquired a Morphy Richards 48220 breadmaker. The instruction manual explains really well about the different types of yeast and states that all the recipes use the active dry yeast and not the quick rising type.
I purchased some Allinson's dry active yeast (see photo) but the instructions on the Allinson can (100g) say that the yeast has to be activated un warm water before use and is not suitable for bread makers.
Consequently my first attempt at basic white bread using the recipe in the manual is a disaster as the dough didn't rise.
What type of yeast do others use successfully in this type of breadmaker please?
thanks 
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Any instant yeast that does not need to be activated with warm water. When putting the yeast inside the breadmaker, don't let it touch water (which should be in the bottom) and salt.
If your bread maker has long rise time, like 2 hours or more, then you can use active dry yeast. I've had some luck with active yeast in a bread machine but I think instant yeast does work better.
The types of dried yeast:
Active (old reliable)
Instant / Bread Machine (is a different strain/breed of yeast that works faster and needs no proofing)
Instant with Enzymes (this can be just called "Platinum" or some sort of superlative, the point is, they add enzymes to help the yeast digest complex carbohydrates better)
The one with enzymes is usually not suitable for gluten free, but otherwise it's very good.
Most bread machines have short rise times so they use instant yeast and the use of it helps the "convenient" nature of bread machines. However, if you properly proof the yeast and add it as the liquid in the recipe, then you can use Active. It works, but you may need to either use a longer rise program, or use Dough Cycle, followed by a long rise with the machine off, and Bake Cycle.
Thanks for this clear and helpful explanantion!