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The mystery of bread making.

 Almost nothing smells as delicious as freshly baked bread straight out of the oven. Bread making in not as tough as is made out to be. Just a little practice, patience and confidence. Keep a few things in mind before starting out. a. Always measure or weigh the ingredients correctly. b. Activate the yeast by allowing it to ferment in warm water and sugar. Keep it covered till it froths (approx. 10 to 15 minutes). If it does not froth, the yeast is not good enough to be used or you may need to use some more. c. Fresh yeast is usually available at your local bakery and you can purchase it in small quantities as required. If you do purchase a large quantity, cling wrap it and deep freeze. d. If you are going to use dry yeast and the recipe calls for fresh yeast, use half the quantity of dry yeast i.e. if the recipe says 15 grams of fresh yeast, you will require to use only 7½ grams of dry yeast. e. Another important point in bread making is to remember to knead the dough ve

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