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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.
Self-rising flour is ideal for biscuit recipes because it ensures the correct amount of leavener is used, and that it's evenly distributed.
To eliminate rims around the edges of quick breads, grease baking pans on bottom and only 1/2 inch up sides.
Line your brownie pan with foil before baking, then simply lift up the edges of the foil to easily remove brownies after they cool.