Updated: Mar. 25, 2021
Testing yeast is key to making great bread at home. Learn how to proof yeast so you can get started on your bread baking project.
Looking to make homemade bread? First and foremost: Good for you! Baking bread at home is one of the most satisfying kitchen projects. The smell of it baking, the first slice topped with good butter—it doesn’t get much better! Before you start stirring up your dough, though, testing yeast is an important step not to skip.
Why Do You Test Yeast?
Yeast is a microorganism that, when activated with liquid and fed by sugars, creates air bubbles that gives bread its rise and texture. Yeast needs to be tested to ensure it’s still alive and ready to behave in the recipe as intended.
Yeast that’s active and ready to go will make a great loaf of bread. Yeast that’s past its prime will leave you with dense bread that you probably will not want to eat.
How to Test Yeast
Taste of Home
The easiest way to test yeast—sometimes called proofing yeast—is to add the envelope of yeast to a half cup of warm water with a teaspoon of sugar and give it a stir. The liquid will activate the yeast and the sugar feeds it. If you don’t want to use sugar, a little honey or agave syrup will also work.
You know your yeast is good and ready for baking when it bubbles and froths after standing for five to ten minutes.
Test Kitchen tip:Make sure the water you’re using is no hotter than 115ºF. Any warmer and you’ll kill the yeast and it won’t be of any use to you.
How to Store Yeast
Yeast that’s stored properly will last longer—meaning you won’t have to run out to the store for a single packet of yeast. Keep yeast in a cool, dry and dark place. Use by the best-by date if possible, though you can always test yeast that’s a little past this date.
If you buy your yeast in larger quantities (like the jars you see at supermarkets), you can store them in the fridge or freezer to extend the shelf life.
Can You Use Expired Yeast?
You can use expired yeast provided that some of it is still active. Yeast that’s past it’s prime will take longer to grow and raise the dough, so only use it with breads that are made without eggs are a lot of sugar (those bread recipes need a pretty powerful proof that weak yeast can’t provide).
Be sure to test your expired yeast. If it bubbles, feel free to use it (learn how to use yeast!). If it doesn’t create a lot of froth, it’s best to skip it and make a good quick bread instead.
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It's especially festive to serve at holiday time. My husband and I have three young children - ages 6, 3 and 1.-Deidre Fallavollita, Vienna, Virginia Herbed Bread TwistsA blend of herbs and a special shape dress up ordinary frozen bread dough in this unbelievably easy recipe. —Deb Stapert, Comstock Park, Michigan Cornmeal Parker House RollsMy mom deserves the credit for making this recipe a family tradition. These sweet, tender rolls have been on every holiday table at her house for as long as I can remember. —Lisa D. Brenner, Harrisburg, Nebraska Cheddar LoavesSwirls of cheddar cheese give these loaves an exquisite flavor. Try a slice or two for sandwiches, toasted for breakfast or served on the side with a Caesar salad—Agnes WardStratford, Ontario Rosemary FlatbreadsMy family loves this as a pizza crust. 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(Psst—If you don't have a bread machine on hand, learn how to make bread without one!) —Gerri Hamilton, Kingsville, Ontario Parmesan Garlic BreadsticksThese tender breadsticks fill the kitchen with a tempting aroma when they are baking, and they're wonderful served warm. My family tells me I can't make them too often. —Gaylene Anderson, Sandy, Utah Garlic Herb Bubble LoafI adapted an old sour cream bread recipe for this deliciously different pull-apart loaf that smells heavenly while baking. It has a light crust, tender interior and lots of herb and butter flavor. We think it's wonderful with a hot bowl of potato soup. —Katie Crill, Priest River, Idaho English Batter BunsSince receiving this easy-to-prepare recipe from a dear friend, I've made these rolls often for the holidays. —Geraldine West, Ogden, Utah Crusty Homemade BreadCrackling homemade bread makes an average day extraordinary. 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We always looked forward to them on holidays and special occasions. —Patricia Baxter, Great Bend, Kansas Cheese Batter BreadHearty breads are very much a part of our Midwest heritage. This bread has a unique flavor and is a family favorite. Chive Pinwheel RollsThese light, pleasant-tasting rolls complement almost any entree. With the chive filling swirled through the golden bread, they're attractive enough for special occasions. —Ann Niemela, Ely, Minnesota Blue-Ribbon Herb RollsThese rolls have been a favorite of ours for nearly 25 years. I even baked them in an old wood stove when we lived on a farm. I developed the recipe using several techniques I learned while studying the art of bread making. The recipe won a blue ribbon at our county fair. —Mary Ann Evans, Tarpon Springs, Florida Old-World Rye BreadRye and caraway give this bread wonderful flavor, while the surprise ingredient of baking cocoa adds to the rich, dark color. 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These tender ones pair well with Italian dishes, salads and soups. —Ann Volner, Maryville, Missouri Tender Whole Wheat RollsEven though these are whole wheat rolls they have a light texture and are soft and tender. This recipe reminds me of lots of happy meals with my family.—Wilma Orlano, Carroll, Iowa Garlic Fontina BreadWith its golden brown color and soft texture, this bread is a must at any family meal. It's a modified version of a traditional white bread recipe my brother gave me. Try it as garlic bread toast or for grilled cheese sandwiches — or enjoy it as is. —Cindy Ryan, St. Johns, Michigan Sage & Gruyere Sourdough BreadA sourdough starter gives loaves extra flavor and helps the rising process. This bread, with sage and Gruyere cheese, comes out so well that I’m thrilled to share it. —Debra Kramer, Boca Raton, Florida Honey Whole Wheat RollsMost of the farmers in our area grow wheat, so this recipe definitely represents my region. I bake these rolls often, especially when I'm making soup or stew. —Celecia Stoup, Hobart, Oklahoma
