I have a few questions I am hoping you can help me with! If you don't have a dough rising bucket, is a greased bowl (does it need to be greased, so it doesn't stick - ok, three questions! :) ok to? Does room temp play into how good bread comes out? If it's too cool, does that affect how the bread rises? My oven has a Proof setting, is it better to use this than allow the bread to rise on the counter? Should yeast be kept at a certain temp? Thanks!!! An oiled bowl is a good place for dough to rise and yes, the temperature of the room will have an effect on how quickly your dough rises. The cooler the temperature, the slower the rise. The proof settings tend to be a bit warm for my liking. I've not heard many success stories from customers who use this feature on their ovens. Yeast is best stored in an airtight container in the freezer. ~Amy

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