I always make this bread with instant yeast or Platinum yeast. Both types of yeast can be mixed with the flour and do not need to be proofed before using.
I've been making this bread with Red Star's Platinum Yeast. It has dough enhancers, so the bread is extra light and rises very high. The mixing method I use works well with the Platinum yeast, but it should be fine with "regular" yeast as well. Just make sure the liquid is no hotter than 130F and no cooler than 120.