Follow along as we break down how to proof bread from scratch—along with answering your bread proofing questions.

Baking bread at home can be time-consuming. If you're looking to speed things up, you can proof your bread faster by using your oven in a unique way.

So, what is proofing and how is it different from dissolving yeast or allowing bread dough to rise? I have seen it used interchangeably in both instances.

The higher the temperature the faster yeast ferments, giving speedy rise to your dough. So, say your kitchen grants optimum dough-raising temperatures of between 85 and 90 degrees Fahrenheit — just ...

Cooking Test kitchen tips: Proofing your dough; bringing butter, eggs to room temperature Updated: Oct. 04, 2014, 5:06 p.m. | Published: Oct. 04, 2014, 4:06 p.m.