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Allow bread dough to rise during both proofing periods, until it doubles in size or until an indentation remains when you press it with your fingers.
The warmth of the liquid used in bread recipes is very important. If too hot, the yeast can be destroyed and the dough will not rise.
When making muffins, mix wet and dry ingredients just until moistened. The batter will still be lumpy. Over-mixing will result in tough, heavy muffins.
Bread is done when the loaf sounds hollow when lightly tapped. At that time, remove from the pan immediately and let cool.