Most challah recipes start with adding yeast, water, and sugar to the mixing bowl. Experts say that active dry yeast should be mixed with water between 105° and 110°F for proofing. [Proofing means testing the dry yeast to ensure it is vigorous (i.e., fresh) enough to make your challah dough rise before adding the rest of the ingredients.]
What's the easiest way to estimate the correct water temperature without a thermometer? I have always relied on "The Finger Test": Just dip your finger in the bowl. Your body temperature is 98.6°F. So if the water feels slightly warm but not too hot, it will work perfectly.
To proof yeast, dissolve the yeast in warm water along with some or all of the sugar called for in your recipe. Wait about 10 minutes until it appears creamy with many small bubbles. This frothing confirms that the yeast cells are actively working their magic, and you can proceed with your recipe.
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