Bread beginner? We'll help you conquer the first step of basic breads and rolls and show you how to proof yeast.
The Goof-Proof Way to Proof Yeast
Updated on Apr. 28, 2024
Let me make a confession: For years I was afraid to make bread. Although I’m a passionate baker, this was my shameful secret. I’d page through my favorite cookbooks and magazines, always skipping the bread section, thinking one day. One day when yeast didn’t seem so temperamental and scary to me. After all, yeast isn’t just another dry ingredient—it’s a living ingredient! Those little microorganisms are responsible for creating all the bubbles to help bread achieve that perfect rise.
Finally, though, I set out to conquer my fears. I wanted fresh bread and I wanted to make it myself! I bought a few packages of active dry yeast, found a good basic bread recipe (like this Crusty Homemade Bread) and crossed my fingers. It turns out I was afraid of nothing! With the right temperature water and a bit of sugar, my yeast bubbled up in no time.
Soon I was finding ways to baking breads, rolls and poteca—one of my family’s favorite treats.
Take it from me, proofing yeast and baking bread don’t have to be daunting. Our Test Kitchen staff has the tips and tricks you need for proofing active dry yeast so you get perfect bread every time. Once you’ve mastered how to proof, learn how to use yeast! (For more tips, check out our full guide to how to make yeast bread.)
How to Proof Yeast
It’s worth noting that proofing yeast is different than proofing bread dough. Here’s how to proof yeast, step by step.
You’ll need:
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup water
- 1 teaspoon sugar
Step 1: Stir it Up
In a large bowl, give the yeast, water and sugar a little stir. The water should be warm enough—ideally between 105º and 115º—to really get the yeast going.
You may notice that some yeast bread recipes don’t call for sugar in the proofing process, but adding a small amount at this stage provides the yeast with the energy it needs to create carbon dioxide (all those gassy bubbles that give bread its lift). And don’t worry—a teaspoon of sugar won’t impact the overall taste of the bread.
Test Kitchen tip: Feel free to substitute a bit of honey or agave syrup for the sugar—even a tablespoon of flour will do. These ingredients all serve as food for the yeast.
Step 2: Wait it Out
Be patient, and let the mixture stand for 5-10 minutes (this was always my big mistake—not letting it sit). This allows the yeast enough time to gobble up all that sugar and produce plenty of carbon dioxide. Once it’s nice and bubbly, it’s ready to be incorporated into your mixture.
If you notice that the yeast hasn’t bubbled much after 10 minutes, the yeast might be old. You can still use old yeast in a recipe, but it will take longer to rise. In general, though, be mindful of expiration dates, and be sure to store yeast in a cool, dry place—even in the fridge or freezer.
That’s all it takes to get yeast going! Now that you’ve got this simple process down, it’s time to master some of our favorite recipes. We suggest these tasty Parker House rolls or a loaf of whole-wheat French bread.
Get Started With These Non-Scary Bread Recipes
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is that good! —Gert Kaiser, Kenosha, Wisconsin
Swiss Beer BreadThis recipe is a favorite of my family because it isn't greasy like most of the other cheese breads I have tried. It will not last long! —Debi Wallace, Chestertown, New York
Favorite Irish Soda BreadMy best friend, Rita, shared this irresistible Irish soda bread recipe. It bakes up high, with a golden brown top and a combination of sweet and savory flavors. —Jan Alfano, Prescott, Arizona
(Try these other Irish soda breads, too!)
Crusty BreadThis easy crusty bread recipe proves that you absolutely can make a bakery-quality loaf at home—no kneading required. Once you've mastered the basic recipe, try variations with cheddar, herbs and more.
Homemade Bread RecipeHere's a step-by-step guide to kneading, shaping and baking yeast bread for the freshest, fluffiest homemade loaves.
Monkey Bread with Frozen Bread DoughOur sticky, sweet, warm, pull-apart monkey bread with frozen bread dough takes less than an hour to make. Breakfast, movie night and potlucks will never be the same.
Pumpkin Chocolate Chip BreadOur recipe for pumpkin chocolate chip bread is a fall staple for any day, any time of the week.
Biscuits with ShorteningFlaky, fluffy and buttery—biscuits with shortening are the perfect companion for breakfast, lunch and dinner.
Cranberry Orange Almond Quick BreadYou can customize this bread to your family's specific tastes. Try dried apricots and pecans, or dried blueberries and hazelnuts. —Taste Recipes Test Kitchen
No-Fuss RollsWith only 4 ingredients, these delicious rolls are ready in no time. They're fantastic with herb butter or jam. —Glenda Trail, Manchester, Tennessee
Cinnamon Roll BreadAll the delicious flavors you can't resist in a cinnamon roll are packed into this way-easier-to-make cinnamon roll bread recipe. We usually make this quick bread without a glaze, but you can easily add a glazed topping to take it to the next level.
Honey CornbreadNix the box mix for this homemade honey cornbread recipe. It’s comforting and complements savory dishes effortlessly.
Sweet Potato BreadOne slice of this warm, tender sweet potato bread and you’ll see why it’s one of our favorite sweet potato fall desserts.
French BreadOnce you make this easy French bread recipe, you'll never go back to store-bought loaves. Here are our best tips on how to bake it.
Apple BreadWhile this apple bread is simply delicious as is, the fall-friendly recipe is also ripe for improvisation, so feel free to add your favorite dried fruits.
Herb Quick BreadThis simple bread is especially good with soups and stews, but slices are also tasty alongside fresh green salads. The herbs make it a flavorful treat any time of the year. —Donna Roberts, Manhattan, Kansas
Best Ever Banana BreadOur best ever banana bread is soft, moist and filled with a caramelized banana flavor. It’s easy to see why bakers love this recipe!
Icebox RollsI remember my mom making these rolls almost every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they're really not all that difficult to make. And there's nothing in the stores that can compare to them! —Jean Fox, Welch, Minnesota
Pina Colada Zucchini BreadPina colada zucchini bread is a fun new take on the usual quick bread loaf. This recipe is filled with tons of summery flavors, from tropical pineapple and coconut to heady rum and vanilla.
Chocolate Chai Mini LoavesThis bread is irresistible! A friend gets mad when I make it because I give her a loaf and she can't help but eat the whole thing! —Lisa Christensen, Poplar Grove, Illinois
Bread Machine NaanEasy to make and even easier to enjoy, this bread machine naan recipe is one you will come back to again and again.
Cowboy CornbreadThis cornbread is richer and sweeter than others I’ve tried, and especially luscious alongside ham and beans. —Karen Ann Bland, Gove, Kansas
Hungry for more? Here’s our cowboy bread recipe that you must try.
Cranberry Walnut BreadSome quick bread recipes have just a sprinkling of fillings, but this cranberry walnut bread is loaded with fruit in every slice. It's a lovely autumnal treat for breakfast or dessert.
Bacon Walnut Bread with Honey ButterMy savory walnut bread filled with bacon bits and blue cheese dressing is complemented by the sweetness of honey-flavored butter. Cut yourself a thick slice, slather on the butter and enjoy!—Pam Ivbuls, Omaha, Nebraska
Oatmeal RollsMost people tell me what they like best about these rolls is they're so moist. I like them because they're simple to make, freeze well and because I grew up on oatmeal and still love it! —Jeanette Fuehring, Concordia, Missouri
Parmesan Zucchini BreadThis loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. —Christine Wilson, Sellersville, Pennsylvania
Rosemary FlatbreadsMy family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. —Sue Brown, West Bend, Wisconsin
Jalapeno CornbreadWhip up our spicy jalapeño cornbread with ease, blending the sweetness of fresh corn with the savory sharpness of cheddar and a spicy jalapeño kick for a delectably balanced treat.
Swirl Cinnamon BreadIf you like cinnamon, you’ll love this quick bread! It’s crusty on top, soft and moist inside. Make extra loaves for the holidays and give them to family and friends. —Taste Recipes Test Kitchen
