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To cut a sheet cake on a large rectangular cake board, stretch a 2-foot piece of sewing thread tightly between your hands, and draw it down through the cake.
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.
Roll pastry dough outward from the center and from the center inward with a floured rolling pin. Rotate and repeat until it's 2 inches wider than your pie plate.
Brownies are done when a toothpick inserted in the center comes out slightly moist, or when they begin to pull away from the sides of the pan.