Hints for Better Baking ~

To Dissolve Active Dry Yeast:
Stir yeast into 1/4 cup warm water (105 to 115 degrees); to proof (foam) yeast, stir
in 1 teaspoon sugar.  Use very warm liquids (120 to 130 degrees) in electric
mixer recipes where undissolved yeast is added to a portion of the flour and other
dry ingredients.

For Best Results:
Use thermometer to gauge temperature of liquids.

To Rise:
Set covered dough in a warm place. Or, place pan of covered dough on rack over
large pan of hot, steaming water.

To Measure Flour:
Lightly spoon into measuring cup designed for dry ingredients; level off.