It is a leavening agent that causes the dough to rise which makes it light and spongy. We recommend that you use active dry yeast rather than cake type yeast because it is easier to use and stores well.

By proofing it to see if it is still active.

Mix the yeast and a little sugar in a half cup of warm water. After 4-6 minutes, bubbles should appear on the surface of the mixture if the yeast is "live."

Gently spoon the flour into the measuring cup. Do not scoop. And, do not shake the cup to level the flour. Scrape the straight edge of a knife or spatula across the top of the cup to remove any excess flour.

When you knead dough you push and pull it so that the yeast is brought into close contact with the dough. This makes the dough smooth and elastic. The best way to kneed is to first form the dough into a ball. Then, with the heels of your hands, shove the ball away from you with light, downward strokes, and pull it back. This is often called "working the dough." As the dough stretches out, fold back into a square shape and continue kneading until the dough is smooth and elastic. Here is a video of the kneading process.

About 300 strokes, or 8 to 10 minutes or longer. Poke two fingers quickly into the dough. If the indentations spring back, the dough has been kneaded enough. After a while, you'll know just by the way the dough feels whether it's ready.

Work flour into the dough first with a baker's scraper or a metal spatula. Scrape under the dough, fold over, and press with your free hand. Continue until the dough has absorbed enough flour to handle easily. Knead until the dough is smooth, elastic, and non-sticky. Dough is non-sticky when you can hold the palm of your hand on it for 30 seconds without sticking.

Letting the dough rest in a warm place while the yeast converts the sugar into carbon dioxide. The tiny bubbles of carbon dioxide in the dough cause it to double in size so that the bread will be light and tender.

In a high cupboard, because heat rises, or in a warm draft-free place. Some ovens have a special low-temperature setting for proofing bread.
Ideal temperatures:
- Dough in a bowl - 80° to 85°F.
- Dough in tube - 85° to 95°F.

Dough should double in bulk (volume). Poke quickly with two fingers about ½" into the dough. If the dough does not spring back, it is ready to shape.

Remove bread from tube. Cool on a rack before slicing or wrapping. Wrap in waxed paper (air tight wrap softens crust). Bread freezes well for 6 to 8 months, but dries out with refrigerator storage.