Basic Yeast Bread

Bread is easier to make than pie crust and less intimidating.  The two key elements here are proving the yeast and patience (bread dough made by hand has to rise at least twice).  There is great satisfaction in kneading dough by hand but with today's appliances, unnecessary.  Please note that this recipe is not for bread machines (unless you want to use the bread machine to make the dough)...this recipe is for teaching technique.     Remember to allow ample time for kneading the bread if you are not using a machine.  You will need a food processor (if you choose to use one) with a plastic dough hook; a deep bowl for mixing if you are doing it by hand; a deep bowl that has been buttered or oiled; a linen towel; spatulas; and a warm resting place.  If you are baking the bread in a loaf pan, you will need to butter or oil the loaf pan and sprinkle it liberally with cornmeal.   Preheat the oven an hour before baking to 350F.

Tip for beginners:  two other things enhance a perfect loaf of bread...baker's tiles (scrubbed quarry tiles that have no glaze are perfect and inexpensive) and have a teapot full of boiling water ready just before baking the bread (this will ensure that the crust of the bread is perfect).

Proving the Yeast


Put two tsps. of active dry yeast (refrigerator section of market) in a deep, dry bowl
Cover with tepid liquid (water, stock, etc.) --- my grandmother always said the water for bread should be cooler than you would put a baby in but not cold...

Allow the yeast to sit for five to ten minutes (ten is better).  During this proving time, do not stir or shake the bowl.

Bread Dough Ingredients
3 to 4 cups of all-purpose flour  --- measure three into the bowl; the other cup is for kneading
proven yeast
1 tsp. of salt
1 tsp. of sugar
ice water

(I prefer unbleached flour but it's a personal choice)

Making Bread Dough with a Machine
If using a dough hook, put dry ingredients in the processor bowl.   Scrape the yeast into the processor bowl. Put cover on machine but leave feeding tube uncovered.   Start machine and slowly drizzle the ice water into the machine until the dough no longer sticks to the bowl.  (This will probably take less than a minute.)  If you do not want to knead the bread, you may need to kneed it a little bit more in the machine.  Put the dough in the prepared bowl.  Cover with linen towel.   See below for finishing instructions.

Making Bread Dough by Hand
Put three cups of flour into the largest bowl you have.  Add the yeast.  Use one hand to balance the bowl and the other to mix.  Add a fourth cup of the cold water, mixing the dough as you go along.  Add water and mix with your hand until the dough forms a mass that no longer sticks to the side of the bowl.  Take the dough out of the bowl and put in the prepared bowl.   Cover with linen towel.  See below for finishing instructions.

Finishing Instructions
Allow the dough to rise for one hour.  Take the linen cloth off the bowl.  Punch the dough down.  Knead the dough until you get a round ball a put the seam of the dough on the bottom of the bowl.  Cover the bowl with the linen.  Allow the dough to rise again for another hour.

On your counter, sprinkle the other cup of flour.  Knead with your hands until you can make a smooth, round ball of dough.  Put the dough in the prepared pan, seam-side down.  See baking instructions below.

If you are baking on the baker's tiles, knead the same way.  However, the top of the dough needs to be slashed with either a baking razor or a sharp knife.  Several slits will help the bread bake better.

Baking Directions:


Preheat the oven to 350F.  If you are using baker's tiles, put these in before you start the oven.

If you are not using baker's tiles, put the loaf pan in the oven and bake at 350F for about an hour or until bread is golden brown.

If you are using baker's tiles, throw the dough on the baker's tiles seam-side down.  The slashes will be seen.  Throw one cup of boiling water on the bottom of the stove.  This will help the bread form a nice crust.
Bake for same amount of time.