1 Swiss chard is also known as chard, silverbeet, perpetual spinach, spinach beet, crab beet, and mangold. 2  It is in the same species as beetroot (beets). donât normally wash my vegetables until right before I plan on using them but I decided to carefully clean the swiss chard and check for any other critters that may have found their way home with us.
Water Temperature. The temperature of the water or liquid that your dough is mixed with will affect the temperature of your dough and proofing. Ideally, dough temperature should be close to the temperature you would like to rise your bread at. For instance, an overnight pre-ferment that will rise at 70 Â°F / 21 Â°C should be mixed with water that is close to 70 Â°F / 21 Â°C. And a dough that will be proofed at 85 Â°F / 30 Â°C should be mixed with warmer water.
Yes. For best results, add undissolved RapidRiseÂ® or Bread Machine Yeast to dry ingredients first. Add liquids and fat heated to 120Â°-130Â°F. Replace the first rise with a 10 minute rest (the dough will not rise during this time). Then shape dough into a loaf or rolls, or whatever the recipe directs.or each packet of yeast in the recipe, combine in a large, warm bowl: 1/4 cup lukewarm water (100Â°â110Â°F), 1 teaspoon sugar and one packet (2 1/4 teaspoons) of yeast. Stir to dissolve. 2. With an electric mixer, slowly beat in small (walnut size) pieces of dough until about 1/2 of the dough is mixed into the yeast.