Measuring Up Successful baking depends on adding just the right amount of ingredients. Glass measuring cups with a pouring spout are best for liquids. Place on a flat surface, and read at eye level, filling exactly to the line indicated. If you use a liquid measuring cup like this for flour, you'll end up with at least an extra tablespoon per cup. It may not sound like much, but it can make a big difference in the moistness of your baked goods. Nested metal or plastic cups are best for measuring dry ingredients. Flour settles during storage, so always stir before spooning into a dry measuring cup. Fill to the top, and level with the straight edge of a knife or metal spatula.

Sugar provides food for the yeast. As it grows, yeast creates gas bubbles that cause the dough to rise. Salt controls the growth of yeast, strengthening the gluten and preventing the dough from rising too quickly. Direct contact with salt will kill the dissolved yeast, so always combine the salt with flour before adding.

To let yeast breads rise, cover the bowl of dough with plastic wrap or a towel, and set in a draft-free location with a temperature between 80° and 85°.

Quick Bread Techniques
Several different methods are used when mixing the batters for muffins and quick breads, and each produces a unique texture. Beating softened butter and sugar together until light and fluffy helps to create the delicate cakelike crumb of Lemon Tea Bread (see recipe on page 150).

Parmesan Cheese Muffins and Whole Wheat Date-Nut Bread (see recipes on page 152) have a coarser, more breadlike texture. In this method, the liquid and dry ingredients are first stirred together in separate bowls. Making a well in the center of the dry ingredients creates a space so the two can be quickly and easily combined without overmixing.

A pastry blender makes fast work of cutting butter or shortening into small pieces and combining them with flour for light, high-rising Homemade Biscuits (see recipe on page 152). When the dough is baked in a hot oven, the butter melts, creating tender, flaky layers.