ChicagoTerry is correct. Any bread recipe can be adapted to put the yeast into the dry ingredients rather than proofing the yeast in warm wet ingredients, and that works with any yeast, not just "instant", although the yeast manufacturers say it works better with instant yeast. The important variable is dough temp after kneading and the room temp. If either is too low and it will take a long time to rise. Too high a dough temp and the yeast will be killed. It is easier, as a matter of fact, to kill the yeast using the old proofing method if the liquids are too hot. On the other hand, if the yeast is in the dry ingredients and the liquids are too hot, that will average out the temp and the chance of yeast survival is a lot higher. It is important to note that the kneading method has a significant affect on the temp of the kneaded dough. Kneading by hand results in a dough of lower temp than kneading with a stand mixer, which yields a lower temp dough than kneading with a food processor. Balancing the dough temp and yeast content (amount) with the resulting rise time is what you need to do. After enough trial and error I'm sure you can come up with a repeatable "formula". The reason recipes are often very specific about methods is that they, in theory, have worked out all of these variables and providing an ingredient list with methods/times that will work. Altering any of those can be done but then it is necessary to do the experimentation to make it into a repeatable process.