Prep

Tips for better baking:Refrigerate and use within 6 months after opening, but no later than date on cap. For best results, use a thermometer to gauge temperature of liquids.To dissolve: stir 2-1/4 teaspoons active dry yeast into 1/4 cup warm water (100 degrees to 110 degrees F). To proof (foam) yeast, stir in 1 teaspoon sugar; let stand for 10 minutes. If mixture doubles in volume, yeast is active.Rising tips: set covered dough in warm place (80 degrees to 85 degrees F).As an alternative, place bowl or pan of covered dough on rack over large pan of hot, steaming water.Refrigerate after opening.Then use within 6 months.