January 16, 2018
September 8, 2017
June 17, 2017
(makes about 3 ¾ pounds dough) 2 teaspoons active dry yeast ½ cup lukewarm water (110°F-115°F) ½ teaspoon granulated sugar ½ cup vegetable shortening or butter
Please explain what 3/4 proof means in yeast dough. Is it time of fermentation or size of product?
