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To freeze quick bread, cool completely and wrap tightly in plastic wrap or foil. Wrap slices individually for quicker thawing. Use within 1 month.
To eliminate rims around the edges of quick breads, grease baking pans on bottom and only 1/2 inch up sides.
For individual-sized shortcakes, cut using a 3-inch biscuit cutter. For a traditional-sized shortcake, pat dough into an 8- or 9-inch cake pan.
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.