Add 2 teaspoons of sugar, stir to dissolve, and then sprinkle 1 teaspoon of yeast on top. Let it sit for a few minutes, then stir until it dissolves. Within 5 to 10 minutes the top of the mixture should have turned foamy, which means the yeast is working. If there is no activity, throw the yeast away and buy a new supply. There's more to flour than meets the eye.
Hard wheat yields the highest amount of protein, or gluten.
Gluten, when brought into contact with liquid and kneaded, is an elastic material that gives bread its chewy texture. Look for flour ground from hard wheat with 13 or more grams of protein per cup. Ideally, ingredients will be at room temperature when they go into the pan. However, due to potential health risks, it's a bad idea to store eggs at room temperature. Cut butter or margarine into small pieces before adding it to the machine.