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Sep 5, 2011 on FoodNetwork.com
“Limited to 1K characters, so I have to be short. Things to consider:
YEAST: keep in mind that when working with yeast, the "warm" water for the yeast should be between 105F to 115F.
MILK: try using whole milk and scald it -- meaning, bring it to a 180F boil. Scalding helps the dough rise. When adding the milk...”