Do I put the sugar in when I add the yeast to the warm water?
Or is it better to put the sugar in with the flour?
Edited by abefroman - 5/27/10 at 2:42pm
If you're proofing the yeast (and you really should be using commercial style instant yeast that doesn't need proofing), you add roughly the same amount of sugar as yeast to the warm, proofing water. Add the rest of the sugar to the dry ingredients. In any case, mix the drys fairly well before adding the wets.