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In order to maintain a consistent temperature, do not open the oven door during baking. Instead, use the oven light to check on your baking progress.
When making bread, dissolve yeast in 100°F-110°F liquid. When mixing yeast with flour, use 120°F-130°F liquids. Use a thermometer to check temperature.
To freeze quick bread, cool completely and wrap tightly in plastic wrap or foil. Wrap slices individually for quicker thawing. Use within 1 month.
Wrap extra muffins in foil, and freeze for later use. To reheat, remove foil, wrap in a paper towel, and microwave one at a time for 3-10 seconds or until thawed.