Fresh Home baked Bread without Machine

When I step out to buy any grocery, I get confused with too much of options these days. One such confusions comes in choosing the yeast I buy. I wanted to look into what each yeast is for and what major variations they could bring?

Some facts from the web, the particular brand which I buy has these options for the type of yeast to choose;

Cake (moist) - the traditional live yeast; needs to be dissolved in water
Active dry - the traditional dry yeast; needs to be dissolved usually with a bit of sugar
Instant - contains a bit of yeast enhancer (citric acid, maybe some other stuff?) and is possibly more concentrated than active dry; does not need to be dissolved
Bread Machine - exactly the same as instant in a different package
Rapid Rise - larger amount of yeast enhancers and other packaging changes to the granules. Does not have to be dissolved. Works very fast and is intended for straight doughs that you want to complete within an hour or so. Generally not used by artisan bakers who seek slower, not faster, rise.

The confusing part is that some manufacturers reverse the meaning of "instant" and "rapid rise", and vary on which they call "bread machine".