
Instant yeast is available in the baking aisle and online. It is sometimes labeled as “bread machine yeast” and requires no proofing, so it can be mixed directly into the flour. If using active dry yeast, it needs to be proofed first: mix the teaspoon of sugar into the measuring cup with the lukewarm water (see below) until dissolved. Add the yeast and stir to combine. Let it sit for 7 to 10 minutes, until foamy on top. Then pour the whole mixture into the bowl with the flour and salt, and proceed with the recipe as written. To make lukewarm water for proofing yeast, combine 3 parts cold water to 1 part boiling water, and voila: perfectly warm. So in this recipe, that would be 3/4 cup of cold water plus 1/4 cup of boiling water.