Use the same technique of overfilling and sweeping off the excess when measuring dry ingredients with measuring spoons. The amount of flour needed in a recipe may vary according to the flour's type, age, and moisture content. Try to stay within the range called for, but don't worry if you use a little more or less. For liquids, use transparent glass or plastic cups designed for measuring liquids. Be sure to check the measurement at eye level.
Yeast needs a warm environment to make bread rise.
Avoid extreme heat and cold which inactivates the yeast. Eliminate guesswork by using a thermometer to make sure the liquids are at the temperature recommended in your recipe. Look for an instant-read thermometer with a stainless steel stem and a dial on top. Always preheat the oven. During the first 10 to 15 minutes of baking, heat causes the dough to expand quickly giving shape to the loaf and forming the crust.