Yeast

I prefer to use instant active dry yeast because of its reliability and because it can be added directly to flour without needing to be “proofed.” This eliminates the possibility of killing the yeast by using water that is too hot. (Yeast will also die if subjected to ice-cold water.) It is fine to whisk the yeast into the flour before adding the water, but the yeast can also be soaked (hydrated) in warm water (at least four times its weight or three times its volume) for 10 minutes if you are in doubt as to whether it is still active. If the yeast has been frozen, allow it to come to room temperature before adding the water. Instant active dry yeast is nationally available in supermarkets under brand names such as Fleischmann’s Bread Machine Yeast or RapidRise, Red Star’s Quick Rise, Red Star’s Instant Active Dry Yeast, SAF Instant, and SAF Gourmet Perfect Rise.