Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:'.

CONTEXT: It's typically a problem with large pockets of air in the dough before you bake it.For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it. For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it. <sep> Q: What causes gaps/holes in homemade bread? A: It's typically a problem with large pockets of air in the dough before you bake it
I am making cinnamon swirl bread and how can i avoid this?

CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise. <sep> Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey Q: DO you think the result could be salty? A: It is also really easy to have the gravy turn out inedibly salty if you aren't careful Q: What can i do to avoid this? A: Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting
Do you know any particular gravy recipe?

CONTEXT: In today's modern culture and cooking style, the difference is likely unobserved.I would consider a stew less constructed than a casserole, however.While the stew would start with generally uncooked ingredients (perhaps except for browning the meat, and likely be mixed together while cooking to give a single-dish of meat, vegetables and sauce.A casserole might include some cooked ingredients, often be more properly layered and probably not mixed while cooking. <sep> Q: Is there a difference between Stew and Casserole? A: In today's modern culture and cooking style, the difference is likely unobserved
why is the difference unobserved?