25 Secrets Every Southern Cook Should Know

21. Treat Yeast with R-e-s-p-e-c-t.

Baking with yeast is a joy 
when you get it right. First and foremost, make sure the yeast 
has not expired (check the 
package). To proof active dry 
yeast, soak it in warm water 
(105° to 110° F, about the temperature of warm bathwater) 
for about 5 minutes. Too cool, 
and the yeast may take longer 
to rise; too warm, and you 
could kill the yeast.


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