Raising Dough

The time is based on dough made with 1 package of yeast to 2 cups of liquid. Use a mixing bowl which will bold three times the bulk of the dough. Grease the mixing bowl lightly, put in the ball of kneaded dough, and turn it so that the top is greased. Cover with a clean, slightly damp cloth. Set in a warm place (80°-85°F.), the temperature at which yeast grows best. A higher temperature kills the yeast and a low temperature retards growth. You may insert a dairy or bath thermometer into the dough in order to watch the temperature precisely.

For perfect bread it is important to let the dough rise exactly the right amount. If you let it rise too long, the bread will be full of large long, the bread will be full of large holes; if not long enough, the bread will be heavy and soggy. To test it, will be heavy and soggy. To test it, press your finer into the dough. If the dent remains, the dough is just right. IF the dough rises before it is convenient for you to shape it, punch it down and let it rise again or store it in the refrigerator. Chilling the dough does no harm. To punch down: When the dough has risen long enough, punch it down with your fist to let some of the gas escape and let fresh oxygen reach the yeast. Fold the edges toward the center. Put the dough on a floured mixing board and slap it hard to force out all the gas.
To make bread of very fine grain, put the dough back into the bowl, turn it so that the top is greased, and let it rise again or store it in the refrigerator. Chilling the dough does no harm.

To punch down: When the dough has risen long enough, punch it down with your fist to let some of the gas escape and let fresh oxygen reach the yeast. Fold the edges toward the center. Put the dough on a floured mixing board and slap it hard to force out all the gas.

To make bread of very fine grain, put the dough back into the greased bowl, turn it so that the top is greased, and let it rise again ( about 1 hour with 1 tablespoon of dry yeast, 30 to 45 minutes with 2).
Shaping and baking rolls and bread: Directions vary according to the type. See the individual recipes for details.