A common challenge for those new to baking is using dried yeast. This ingredient offers a quick and easy path to consistently fluffy bread, but only under the right conditions.

To ensure your bread’s dough rises successfully, it’s crucial to bring your water to the appropriate temperature as scalding the yeast with boiling water will kill it.

On the flip side, ice-cold water will hinder your dough’s rise too, as the yeast will need significantly more time to expand, potentially affecting the dough’s texture.

For active dry yeast, aim for water that’s 100-110 degrees Fahrenheit, and for instant yeast, target 120-130 degrees Fahrenheit. Using a thermometer is recommended.

You can also test the temperature by dipping a finger in or applying a few drops to your wrist. Water that’s too hot for you will be too harsh for the yeast as well.