Well I remember your 5th grade bread eptxrimenes. I'm in Florida without all my bread cookbooks, but I'll bring the best of them to you next month. It's important to have enough sugar in the recipe, so that the yeast will have enough "food" to work on; too much salt keeps that reaction from happening. Timing the rising and controling the temperature are also vital-o-if the dough rises too fast or too far, then it falls flat. Good luck nothing's better than home-made bread.

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