Bread is very easy to make. The basic recipe is failproof. There are only two things that will affect your attempt to make bread: temperature inside the household and proving the yeast. Do not try to make bread on a humid day...it simply will not rise. Also, the yeast can be tricky. Remember always that the temperature of the water added to yeast can be no hotter than lukewarm. If you have a Kitchenaid, use your dough hook. If you make your bread in a food processor, the blade should be plastic. It is really smart to go down to Home Depot or Lowe's and buy six unglazed tiles (very cheap) and bake your bread directly on those. You will also need a baker's peel before you attempt to make homemade bread. I always bake with unbleached flour (King Arthur).
You will need a deep bowl that has been generously rubbed with warm butter or extra virgin olive oil and a linen towel.
Recipe:
3 cups of flour
1 teaspoon of sugar
a pinch of salt
1 pkg. of active yeast
1/4 cup of tepid water
1/4 cup of butter at room temperature
Put baking stones in oven and preheat the oven to 400F
Put all ingredients in food processor. Process until dough no longer sticks to the sides of the bowl. Put dough in deep bowl. Cover with the linen towel. Allow the dough to rise for about an hour. Punch it down with your fist and kneed it a few times, then put it back in the bowl for the second rise. Kneed it on a floured surface and then bake it for about 45 minutes. I usually throw a cup of hot water in the oven.
