Kitchen Basics 101: How to Proof Yeast

Kitchen Basics 101: How to Proof Yeast
 
For some reason, many people are AFRAID of yeast. I know I was like that, but then I decided to conquer my fear, and teach myself how to properly proof yeast. I am a total bread girl and for me there is nothing quite like the smell of homemade bread baking in the oven, or bread maker! Of course, the taste of warm fresh bread loaded with butter, or some other topping is even better than the smell. In order to bake a great loaf of bread you need to first know how to proof your yeast. This is a very important step in bread making. The idea of proofing yeast originally came about as a way of “proving” that the yeast was still active. This was back in the days when yeast had a lot shorter shelf-life  and bakers couldn’t always be sure their yeast was still good. 
  
Here are some tips that work for me:
 
Most bread recipes call for a cup of warm water and a package of yeast.  
 
Some people will tell you to run the water until it “feels warm enough.” I never, ever do that.  I make sure my water is between 105 and 110 degrees. I heat a cup of water up in my microwave for one minute. It always brings the water to the proper temperature, but I still always use my thermometer to check…ALWAYS.
 
Then I add the yeast and stir to dissolve and wait a few minutes. When the yeast starts to get bubbly and foamy, it’s ready. This foam is “proof” that the yeast is active, and once you see it, you can add the yeast to your bread dough.
 
Happy, Bubbly, Proofed Yeast!
 
 
Now, let’s bake some bread!
 
Come back next week for Kitchen Basics 101:  How to Bake Bread.
 
Check out my party page to see where this recipe will be partying at!

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