This recipe calls for instant yeast, Teresa, which does not need proofing in warm water before adding to the mix. And these days active dry yeast performs very much like instant yeast, and should work fine this way as well. If you're old school like me and feel safer proofing your active dry yeast in a little warm liquid, this certainly won't hurt anything. Simply warm 1/2 cup of the milk from the recipe not higher than 110 degrees and then proof your yeast in it for 10 minutes. When the yeast mixture is nice and bubbly add it to the remainder of the ingredients and proceed with the recipe as written. Barb@KAF

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