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Follow recipe directions for kneading and/or dough rising. Allow dough to double in size - should require about half the normal time for each rising. To check if the dough has risen enough, lightly and quickly poke two fingers into it. If the identations remain, it is doubled in size. If they fill up rapidly, the dough should be allowed to rise longer.
Just a word about kneading - the only step in the preparation of the following recipes that requires a little “work”. When flour is combined with liquid, the proteins in the flour form an elastic substance called gluten. Gluten’s chainlike molecules join to create an elastic network. The small pockets or cells of the network trap the carbon dioxide gas formed by the fermentation of the yeast. As the yeast continues to ferment, these cells enlarge and the bread dough rises. Through kneading, the gluten network becomes stronger and can support the structure of the bread loaf. It is most im
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