Bread Making - Ideal times
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.