Well, I'm into making a lot of bread these days, and have a lot of stuff in my head that i have read - bottom line quick answer is yes. More acurate substitution would suggest you need less of the quick yeast to be equilvilant to the active stuff if i recall. For your purposes i would suggest it does matter - go to town!
The yeast you have is made such that you don't have to "rehydrate" it/proof it in water ect...before use. Just throw it in and go. I assume that is the type of yeast you have anyway - it is the kind the bread master Peter Reinhart reccomends in his bread books also.