I always proof my active dry yeast. As in always. Nothing worse than spending hours putting together a beautiful loaf only to find it won’t rise because your yeast was dead. It’s super easy. Just dissolve a teaspoon of sugar in 1/4 cup warm water – warm as in 105ºF to 110ºF – and stir in the active dry yeast, then let it sit for 5-10 minutes. (If my recipe calls for water I count this as part of the amount.)