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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 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 avoid tough, dry biscuits, do not add too much additional flour when kneading and rolling.
To knead dough, shape it into a flattened ball. Push it away from you, then fold it toward you. Turn and repeat until it's smooth and elastic, about 5-10 minutes.