It's always better to set all ingredients on countertop first; then measure all dry ingredients, except the yeast and butter, into a quart measuring cup. I measure the yeast with my K.A. yeast spoon and place that in a small bowl (since I keep my lb. of yeast in the freezer). I measure the water, then place a small saucer over that; cut up the butter and keep that wrapped. I usually do all these things the night before making the bread in my bread machine.

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