Hi Lisa, yes, if you're using instant yeast you can just throw that yeast in with the flour and it should work fine. Even active dry yeast can generally be used this way, but it is a little more sensitive when it comes to cool water, so if the recipe calls for very cool water (below 70F), this might be a situation where you would want to activate the yeast in a small portion of lukewarm water (from the total water amount) before mixing the dough. Another situation where proofing the yeast can be helpful is if you're uncertain if your yeast is still active. Check out this blog post on yeast for more information. 

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