question for bakers

[csmuds]

I suck with yeast.  I have been successful in the past with getting it "activated", but it's been a few years since i last tried.  I attempted cinnamon rolls today, and H asked about the hockey pucks in the pans lol.  I followed the instructions, I swears.

Anyone one have a pretty sure-fire way to bake with yeast?  

[redheadbaker]

I like using instant instead of active dry yeast, because there's no need to proof it in warm water, which is where a lot if people accidentally screw up. If you're water is too cold, the yeast doesn't activate; if it's too hot, you kill it.

Yeast bread is hard, because so many variables affect the outcome.

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[belovedbride07]

To troubleshoot this:

1) What kind of yeast did you use?
2) If active dry, did you proof it?
a) What was your water temp?
b) How long?
c) What was in the bowl with the yeast?

I always bake with active dry and don't have any problems (knock on wood--I hope I don't jinx the bread in my fridge that I'm baking tonight!). I use a little more than the recipe calls for, proof it for 10 min at 100-110 F, and if the bread has a sweetener (my go-to sandwich bread recipe takes honey) include it with the liquids when proofing.