When baking bread, it doesn't typically matter whether you add yeast to water or milk first. The most important factor is to ensure that the yeast is properly activated and allowed to proof before incorporating it into the bread dough. Proofing yeast involves dissolving it in warm liquid (water or milk) and allowing it to become frothy and bubbly, indicating that the yeast is active and ready to leaven the bread.
Here's a general guideline for proofing yeast:
Warm the liquid: Heat the water or milk to a temperature between 105°F and 115°F (40°C to 46°C). This warm temperature helps activate the yeast but should not be too hot, as it can kill the yeast.
Dissolve the yeast: Add the yeast to the warm water or milk. You can also add a pinch of sugar to the liquid to feed the yeast, although it's not always necessary. Stir gently to dissolve the yeast and let it sit for about 5 to 10 minutes.
Check for frothiness: After the resting time, the yeast mixture should become frothy and bubbly. If it does not show any signs of activity, it might be inactive or expired, and you should start over with fresh yeast.
Incorporate into the bread dough: Once the yeast mixture is frothy and active, add it to the rest of the ingredients in your bread recipe and mix everything together to form the dough.
Adding yeast to either water or milk first depends on your personal preference or the specific recipe you're following. Some bakers prefer adding yeast to water first, while others prefer using milk. In either case, the key is to ensure that the yeast is adequately proofed and active before incorporating it into the dough. As long as you follow the proofing process correctly, your bread should rise and bake properly, resulting in a delicious loaf.