Basic Bread

The possibilities for variation are endless.

2c. warm water
a pinch of something sweet for the
1 packet (1tbs) yeast to eat
about 4 cups of flour (our choice on what kind)
1/2 tsp salt

1. Mix something sweet and yeast into the warm water and allow to rest until foaming

2. Meanwhile mix together salt and 2 c. of flour. When the yeast water is ready, stir it into the flour. Gradually add more flour until dough starts to get stiff,

3. then turn onto a floured surface and knead, adding more flour as needed. When the dough is elastic and "shiny" on the surface, shape it into a ball, oil lightly, and put into a covered bowl to rise in a warm, draft-free place.

4. When the dough is double and a finger will go and leave a deep hole, press the dough down and turn it back onto the floured surface.

5. Allow it to rest there for about 5 minutes (grease a loaf pan with butter, oil or shortening) then give the dough a second knead. (AP flour requires a longer second knead, WW flour just needs to be shaped, mixes need to be kneaded by ratio.)

6. Shape the dough into a round as long as the pan and place it, seam side down into the pan.

7. Allow it to rise again, double in size. (A good place for this is on top of the oven, as the heat will help it rise more quickly). As it gets close to the end, preheat the oven to 375.

8. Bake the loaf for about 30 minutes, or until it sound "hollow" when thumped. I like to turn it out of the pan for the last few minutes of baking.

Allow it to rest and cool before cutting (this sets the crumb, or texture of the bread)