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Allow bread dough to rise during both proofing periods, until it doubles in size or until an indentation remains when you press it with your fingers.
Pizza dough can be made ahead and stored in the refrigerator for 3 days or in the freezer for 1 month. Prebaked crusts can also be stored in the freezer.
To eliminate rims around the edges of quick breads, grease baking pans on bottom and only 1/2 inch up sides.
For easier slicing and rich flavor, wrap cooled quick breads in aluminum foil and store overnight before serving.