Instant yeast, or bread machine yeast, doesn't require "proofing" and can be mixed directly with the flour. To substitute active dry yeast, pour 3/4 cups warm, not hot, water (110 degrees F/45 degrees C) into a small bowl. Sprinkle the yeast onto the water and stir to dissolve. Set the bowl aside for 5 to 10 minutes. The yeast will resemble a creamy foam. Stir the dissolved yeast into the flour mixture and proceed with the recipe.
Reynolds® parchment can be used for easier cleanup/removal from the pan.