Do I need to dissolve active dry yeast before using it?

The answer

Dissolve it if your recipe says to, because the traditional method softens the protective outer layer of the granules and shows you the yeast is alive. Mix it into lukewarm water of about 110°F (43°C) and wait roughly 5 to 10 minutes for foam. Some modern bakers, including King Arthur, note that today's active dry yeast can be mixed straight into the dry ingredients. The recipe's water amount and timing were planned around one method, so following it is the safest choice.