Thanks for checking, Gilbert. While in days past it was important to "proof" yeast in water before adding it to other ingredients, both active dry and instant yeasts are now porous enough to dissolve when simply added along with the dry ingredients. Dissolving the yeast ahead of time may jump-start the yeast just a bit, making for a slightly quicker rise initially, but the effects are minimal, and it's no longer seen as a necessary step. We generally prefer to simply add the yeast alongside the other dry ingredients, unless we're at all unsure about how fresh the yeast is. Same would be true for the SAF Gold yeast, which is best used in sweet breads. As for the rise, most often the goal of a cooler, longer rise is to develop more complex, sour flavor. While the same technique is sometimes used for a heavily enriched dough, as PJ points out in the article, "most sweet doughs also include eggs, milk, and/or butter. Letting these elements sit at warm room temperature for hours at a time, as the dough rises, can cause them to take on a slightly tangy, fermented flavor; and this flavor can clash with the appealing sweetness of your finished loaf. SAF Gold, with its shorter rising time, prevents this flavor deterioration." So using the SAF Gold and a pro-longed rise, either at room temp or refrigerated, may be a bit counterproductive. Mollie@KAF

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