restriction. An interference in normal eye movement. This is most often due to the development of abnormal tissue that acts to limit free movement of the eye. See Graves' disease.
Cover the bowl loosely with plastic wrap, foil, or a towel. Let the dough rise in a warm, draft-free location. Ideal rise temperatures are between 80Â°F â 90Â°F; higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the yeast activity which will increase your rise time. Suggested Rising Methods. 1.
If active dry yeast is used in a food processor recipe, it's common to proof the yeast in a small amount of warm (105 to 110Â°F) water, then add a larger portion of cool (or even cold) water to the food processor after the yeast mixture has been added.ackage directions suggest that water of 120 to 130Â°F should be added to the flour and yeast mixture. I suspect higher water temperature compensates for the room temperature flour.