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2. Bread Not Rising? Here’s Why (and How to Fix It) - AOL

   www.aol.com/lifestyle/bread-not-rising-why-fix...

   But sometimes baking with yeast isn’t such a treat. The little organisms that help your bread rise require a little extra care—warm temperatures, food and just-right conditions.

3. Best Bites: Caramel apple cinnamon rolls

   www.aol.com/lifestyle/2016-10-11-best-bites...

   Rapid rise yeast. 1 egg. 1/3 cup of brown sugar. 1/3 cup of granulated sugar. 2 tablespoons of ground cinnamon. ... Place in greased baking dish. Cover with towel, let it rest for 10 minutes.

4. Baker's yeast - Wikipedia

   en.wikipedia.org/wiki/Baker's_yeast

   Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...

5. How to Make Ciabatta Bread - AOL

   www.aol.com/ciabatta-bread-210310003.html

   1/2 teaspoon rapid-rise yeast. 1-1/2 teaspoons table salt. 6 ounces water, at room temperature ... Baking your bread on a preheated pizza stone will be essential to evenly cooking your bread and ...

6. Almond Brioche Sticky Buns Recipe - AOL

   firefox-startpage.aol.com/food/recipes/almond...

   If baking immediately, set, uncovered, to rise until the rolls are almost doubled in size and have risen into one another, about 30 minutes. Heat the oven to 350 F and arrange the rack in the middle. (If the buns have been refrigerated, let them sit at room temperature for 30 minutes before baking.)

7. Pumpkin Cheese Bread Recipe - AOL

   homepage.aol.com/food/recipes/pumpkin-cheese-bread

   In a large bowl, stir together 3 1/2 cups of the flour, and the brown sugar, yeast, salt, and cayenne. Add 1 cup water, the pumpkin, and cheese, and mix until well combined. The dough will be slightly sticky. Turn the dough out onto a lightly floured work surface and knead until it forms a smooth ball. (Add up to 1/4 cup more flour if needed.)

8. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough. In contrast, proofing or blooming yeast (as opposed to proofing ...

9. Dough conditioner - Wikipedia

   en.wikipedia.org/wiki/Dough_conditioner

   Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents and emulsifiers. [1] They are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough.