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Sixth

Put dough in a bowl, cover closely, put in a warm (not hot) place and let rise to double its bulk. This may be overnight or in the daytime, depending on the quantity of yeast used. During the rising, ordinary room temperature, from 68 to 75°F., should be kept. The length of time required for rising depends upon the room temperature; the process may be hastened by increasing the temperature from 75 to 88°F.