Penny Ashton - 1990

  YEAST BREAD NOTES   Luke warm water for dissolving cake yeast = 85°, for dry yeast = 110° to 115°. If yeast is “alive”, it should dissolve in about 10 min. Optimum rising temperature = 80°, out of drafts. In winter, you can create a good environment by placing dough in unheated oven over a pan of warm water on a lower rack. Dough will rise anyway, it just takes longer. You can put dough in the refrigerator, overnight, and it will rise.   Rising - normally about 2 hours. Bread dough should double in bulk; no more; no less.   Test for done: bread will have shrunken from sides of pan. Remove loaf from pan and tap the bottom of the loaf. It should sound hollow. If it doesn’t, put it back and bake a few minutes longer.