yeast subtitution in a recipe with no water I have found this recipe, but I want to use dry active yeast, rather than easy blend. My question is can I proof (right word?) the yeast in the milk? and how much should I use?
Yes, you can proof the yeast in the milk. Heat the milk gently to around 120 degrees F (use an instant read or candy thermometer to check).  I would use all the milk.