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Learn how to work yeast and make perfect bread every time. Step by step directions on how to proof yeast.
Some of my favorite easy bread recipes include these One Hour Cinnamon Rolls, Easy French Bread and Olive Garden Breadsticks.
A few weeks ago I got a text from a friend who had tried one of my recipes and it hadn’t risen.  She wondered what she had done wrong.  As  we texted back and forth and I tried to trouble shoot I asked her if she had proofed her yeast.  She didn’t know what I meant.  I asked her if the yeast got bubbly.  She didn’t think so.  Bingo!  That was the problem.
So I decided that if my friend needed a little lesson in proofing yeast maybe someone else did too. So today I’m going to walk you through, step by step, how to proof yeast so that you can make sure your bread rises and turns out perfect every time.
What is Proofing Yeast?
Proofing yeast is what you do to the yeast before you add it into the dry ingredients. It gets the yeast activated and working and is what makes the bread rise.
What is the Difference Between Active Dry Yeast and Rapid Rise Yeast?
There are two types of yeast – dry active yeast and rapid rise yeast. Your recipe will designate what type you should use. The majority of recipes will call for dry active yeast.
Rapid Rise Yeast does not need to be proofed. It can be added directly into the dry ingredients. The granules of rapid rise yeast are smaller than dry active yeast.
Active Dry Yeast needs to be proofed. The yeast is dormant and needs to be placed in warm water before adding it to the dry ingredients to get it activated.
How To Activate Yeast
The trick for activating yeast is making sure your water is the right temperature. Not too hot and not too cold, just right. The perfect water temperature for activating yeast is between 100 and 110 degrees F.
Your recipe will tell you how much water and yeast you will need.
- Sprinkle your yeast on top of the water that is between 105-115 degrees F..
- Add sugar if recipe calls for it. Some recipes will have you add in some sugar with your yeast and water which helps it activate. The sugar feeds the yeast.
- Mix it up and cover with a towel or plate.
- Let it sit for about 5-10 minutes.
The yeast will start to activate and get nice and bubbly. It will look like this.
What if My Yeast Doesn’t Activate?
If your yeast and water mixture doesn’t look like this it means your water was too hot and you killed the yeast. Or it was too cold and it didn’t activate. No matter what the cause, if that happens then it’s time to start over! If your water and yeast mixture look like the photo below then it is time to add it into your dry ingredients!
Now go bake some bread! One of my favorite and easiest bread recipes is this Easy French Bread. Give it a try!
How To Store Yeast
I keep mine stored in the freezer in a zippered plastic bag if I buy it in bulk or in the jar that comes in. I just pull it out as I need it. There is no need to bring it to room temperature.
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Jaime says
This post was SO helpful, thankyou for sharing the info!! I am on the hunt for the thermometer that’s pictured in your post though! Would you mind sharing the brand or where it’s from? Thankyou!
Leigh Anne says
So glad you found the article helpful. The thermometer pictured has broken and been thrown away. (I dropped it) . Sorry. I’ve worked with yeast so long I don’t use a thermometer anymore. Any candy thermometer should work just fine.
Barbara Gonzalez says
I was needing a Thermometer also, maybe this one at Amazon is what we both are looking for, if not, they have various alternatives.
https://www.amazon.com/Polder-510-Glass-Candy-Thermometer/dp/B000G2TIR8/ref=sr_1_37?dchild=1&keywords=candy+thermometer+to+check+out+yeast&qid=1623339573&sr=8-37
Jessica says
Can I dissolve in milk if the recipe calls for it?
Leigh Anne says
You may, just make sure the milk is warm enough – about 110 degrees F>
Kathy says
My yeast clumps, when it says to dissolve. Is my water not warm enoigh?
Leigh Anne says
Kathy, You can stir the yeast once you add it to the water and that will help. Any clumps will dissolve when it’s added to the flour mixture and kneaded.
Lexi says
One trick I learned about how to get the water the right temperature when you don’t have a thermometer is to stick your finger under the running water. When it gets hot enough that you almost want to take your finger out, that’s the right temperature. If it is too hot for you, it is too hot for your yeast! I have used this trick about 3 or 4 times now and it has worked perfectly every time! Your blog was very helpful! Thank you!!!
Paula says
i’m going to try this! thanks!
Lissa says
Great article. I use rapid rise yeast. I don’t test it, but I know if the yeast has been activated or not by looking at what’s in the bowl. It thickens and bubbles on the top. Recently I made Amish white bread for my mom. Some people buy their breads at the grocery store or buy their breads from a bakery. What I think people miss out on when they do this is that hot out of the oven freshly baked bread. Nothing compares to that.
http://askmelissaanything.blogspot.com/
Rosetta says
Stupid question but if I use rapid rise yeast do I still heat the water or just add the amount cold
Leigh Anne Wilkes says
The water still needs to be warm