The straight dough mixing method is the simplest mixing method of all. It consists of only one step. You don't have to think much about this method, combine all ingredients in the mixing bowl and mix. While using this method, there is a possibility that the yeast doesn't get evenly distributed in the dough. Therefore It is safer to mix yeast separately with a little water.

• Soften the yeast in a little of the water. The ideal temperature is 43.33ºC (110ºF)

• Combine the remaining ingredients, including the rest of the water, in the mixing bowl. Add the dissolved yeast, taking care not to let it come in contact with the salt.

• Mix to a smooth, developed dough.

The modified mixing method is basically for rich sweet dough. This is basically the modification of the straight dough method to ensure that the fact and sugar are evenly distributed in the dough.

• Soften the yeast in part of the liquid, using a separate container.

• Combine the fat, sugar, salt and flavourings and mix until well combined, but do not whip until light.

• Add the eggs gradually, as fast as they are absorbed.

• Add the liquid and mix briefly.

• Add the flour and yeast. Mix to a smooth dough.

The sponge method allows the yeast to speedily and fully ferment and activate with part of the flour and water in the recipe and later incorporated with the remainder of the ingredients. This method is successfully prepared by following two stages which help the yeast action to get a head start.

• Combine the liquid, the yeast, and part of the flour (and sometimes part of the sugar). Mix into a thick batter or soft dough. Let ferment until double in bulk.

• Punch down and add the rest of the flour and the remaining ingredients. Mix to a uniform, smooth dough.