The dose of hCG you take will depend on you, the levels of your other hormones, other medications you’re taking, and other factors. The average dose is 5,000-10,000 units. Your doctor will choose the right day to give you the injection based on your hormone levels, and the hCG will be injected into the muscle of your arm.hCG injections are NOT given during pregnancy for low hCG levels because of the risk of birth defects. Once you start treatment, your doctor might ask you to keep a record of your basal body temperature. You will also need to continue to see your doctor for blood tests, and probably for ultrasounds to monitor your treatment.

Summary: Get your hCG injection. Follow up with your doctor.


Pour the warm water into a large bowl. Stir in the yeast and 2 Tbsp (30 ml) of the granulated sugar until combined. Let the mixture stand for 10 minutes.  The water must be much warmer than room temperature but not hot enough to steam. As the yeast stands, foam should begin to form. If no foam forms after the 10 minutes pass, the yeast might be dead, and your bread will not rise at all. If this is the case, you should start over with a new packet of yeast. . The milk should be at least as warm as the water. Pour it into a small saucepan and slowly heat it on the stove over medium-low heat, stirring continually to prevent it from burning. Remove the milk from the heat as soon as steam starts to form. Set the milk off to the side and allow it to cool for a few minutes. When it stops steaming, the milk should be sufficiently cool. Pour the warm milk into the proofed yeast. Also add the remaining sugar, unsalted butter, eggs, salt, cinnamon, and half of the flour. Stir until thoroughly combined.  You could try mixing the dough with a mixing spoon, but you will have better luck if you use your hands, especially once you add more of the flour and the dough starts to become thicker. If you have a stand mixer with a dough attachment, you could use that instead of using your hands. Divide the remaining flour into thirds. Add it to the dough mixture one third at a time, mixing well after each addition. Continue to mix after the final addition until the dough has come together completely.  Do not add all the flour at once. Mixing the flour into the dough a little at a time makes the process easier and ensures that the moist ingredients are blended into the dough at more equal intervals. Continue mixing with your hands. You could also use a stand mixer with a dough hook attachment. . Turn the dough out onto a lightly floured surface. Dust your hands with flour, and knead the dough by hand for 5 to 10 minutes, until it becomes less sticky and forms a smooth, elastic mass. If the dough starts to stick at any point as you knead it, sprinkle more flour onto the counter, your hands, or over the surface of the dough. You do not want to add too much extra flour into the dough, but you do need enough to prevent it from sticking to everything it comes into contact with. Place the ball of dough into an oiled mixing bowl and cover it with plastic wrap or a wet dish towel. Set it aside in a warm space for 45 to 60 minutes, or until the dough has doubled in size.  The bowl you place the dough in should be about twice the current size of the dough to allow the dough enough room to expand. Use nonstick cooking spray or vegetable oil to coat the bowl before you place the bowl inside. This prevents the dough from sticking. Ideally, the dough should sit at a temperature of 75 degrees Fahrenheit (24 degrees Celsius) as it rises. One option is to preheat the oven to its lowest setting, turn it off, and place the dough in the still warm oven with the oven door slightly cracked.
Summary: Proof the yeast. Scald the milk Combine the milk, yeast mixture, and most of the other dough ingredients. Gradually add the remaining flour. Knead the dough Let rise until doubled.