Just a quick note on yeast — I always use active dry because that’s what I have access to at the grocery store. Active dry yeast requires proofing in warm liquid before mixing with the dry ingredients (as above). If you have instant yeast instead, that’s fine. Just swap out the active dry for slightly less instant (so, here, when it’s already a scant 1/2 tsp, use maybe 1/3 tsp), and instead of proofing it, just sift it in with the flour in Step 3 and skip Step 1 altogether. The same will apply for any other of my yeast recipes.