If you are a baker you know a bit of "food" is required to activate yeast. Yeast reacts most quickly to sugar, but can react to flour. Flour is out of the question, so I opted for a scant 1T of sugar in the raw.
2 C warm water + 4 teaspoons yeast + 1 tablespoon raw sugar = foamy mixture.
I wanted fluffy and light, not dense like the others I have been making without yeast. Would this be it?
It's such a treat to have ovens which have so many settings. The bread proof setting is quite helpful, especially in the winter. The bread quickly began to grow and my mouth watered. I'll let it rise above the top of the pan, next time. I wasn't sure if it would grow more as it cooked, having not made it before. It didn't.