Yeast is proofed, or tested, by letting the granules stand in warm water for 5 minutes, until they turn foamy. Yeast was not always as reliable as it is now, and proofing was an essential step that saved the cook from rolls or loaves that failed to rise. Now, yeast is more consistent, but because it gradually weakens the longer it sits on a pantry shelf, it's a good idea to be sure that yeast is alive and active, and to give it a head start, before it is incorporated into the flour.
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