*    Always have ingredients at room temperature for best results .

*    Use a scooping action to lift measuring Cup Of flour out of sack or canister. Then level off with knife or spatula. This prevents the packing of flour in cup. This prevents the packing of flour in the cup. Too much flour will make breads heavy and dry.

*    Temperature of liquid Should be 105 to 115 degrees if you are using active dry yeast. This promotes best yeast action.

*    Remember that you cannot kill yeast except with excessive heat (about 140 degrees) so relax your bread will rise.

*    If you need to stop bread-making or kneading, just cover the bowl or dough with plastic wrap. If the time of interruption will be longer, say a few hours, then place the dough in a greased bowl covered, in the refrigerator. Continue with recipe when you return. If the dough has doubled already, punch down and continue with the recipe.

*    Use the refrigerator to keep the dough for a planned interruption. Let the dough rise overnight while you sleep and bake in the morning. Or let the dough rise during the day in the refrigerator after your morning preparation. You'll have hot, fresh baked bread at suppertime.

*    Remember that flour and liquid measurements are approximate. If you need a little less or a little more of either, follow your judgment. I always go with a little less flour at the beginning and add more if needed, to insure the breads lightness.