Bread Making - Ideal times I have read a few of Recipes but I failed to get the times lines and proportions of preparation or I could not read it well. Here are my doubts.

For a Ideal bread making (In general)


How much time I must keep the Active yeast + sugar solution aside before I mix in flour to make dough. 
What is the Ideal time I must keep aside dough before I put into bake


Your expert opinion will help me understand and read the Recipes better. Thanks a lot.
Keeping "active yeast + sugar solution aside" is for the purpose proofing the yeast:  that is, determining that it is still alive, active, and is going to give a good result for your bread.

If you don't see significant activity (foam or bubbling) in 5 minutes, 10 at the very outside, then the yeast is no good.  Otherwise, you can use it as soon as you see the foam.



The second question about rising times is not answerable in the general case.

It really depends on the bread you are making, and the method you are using.  The answer could range from as short as 15 to 30 minutes for a fast bread or pizza dough, to several days for certain artisan style or no knead recipes.