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To check the quality of yeast before using. To proof yeast, dissolve yeast and a little sugar in warm water (110° to 115°) and let stand for 5 minutes. If the yeast is alive, there will be a thick foam on the surface. To proof also refers to letting yeast dough rise after it’s been shaped and before baking.
Has been precooked, dehydrated and packaged and takes just minutes to prepare.
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To work dough by using a pressing and folding action to make it smooth and elastic.
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