Measure the amount of yeast that the recipe is calling for and place it into a small bowl.
On top of the yeast sprinkle 1 Tablespoon of sugar; this is usually an amount in addition to the amount of sugar the recipe calls for.
Pour anywhere from ¼ cup to 1 ½ cups of warm water (90° to 100°) over the sugar and yeast and stir.
The amount of water that is used to proof the yeast is usually indicated in the recipe; if not just use ¼ cup water.
You don’t usually have to compensate for this small amount of liquid.
Let the yeast proof for about 10 minutes.
The mixture should foam up and be bubbly.
If it does not, then that means that the yeast is bad and the bread will not properly rise.