How to Mix & Knead Homemade Bread
- 1). Measure out the ingredients. Measuring the ingredients by weight instead of volume allows for amounts that are more accurate.
- 2). Heat the water slightly, until it's about 100 degrees F. This will ensure that the yeast will be correctly activated.
- 3). Add the sugar and salt to the water. Stir gently with a spoon to make sure both ingredients have completely dissolved into the water.
- 4). Pour the yeast into a small bowl. Add a small amount of your water, sugar, and salt mixture, and stir the new mixture into a paste.
- 5). Add the yeast mixture to the rest of the water. Stir so the yeast dissolves into the water mixture.
- 6). Put the flour into a large mixing bowl.
- 7). Stir small amounts of the water mixture into the flour. You can stir the wet and dry ingredients with a spoon, but your hand is often the best tool for the job. Continue adding water -- up to 24 oz. -- until the dough forms into a workable mass. It should hold its shape, and not be so wet that it runs, nor so dry that it does not come together. Don't feel that you have to use all of the water in the bowl. Different baking and humidity conditions will change the amount of water you need to use every time you bake.
- 8). Sprinkle a counter top or another kneading surface with a light dusting of flour. Also, dust your hands with flour.
- 9). Move the dough onto the kneading surface. Knead the bread by pushing the dough away from you with the heels of your hands, then folding the farthest edge of the dough back towards you. Turn the dough and repeat the pushing and folding. Continue turning so as to knead evenly. Knead the bread for about 10 minutes.
- 10
Move the kneaded dough back into the mixing bowl. Cover the bowl with a tea towel, and place it in a warm area, such as near the oven. Allow the bread to rise for two hours. - 11
Grease two baking pans, using butter or a non-stick cooking spray. - 12
Take the dough out of the bowl and knead it again for another five minutes or so. - 13
Divide the dough in half, and place one half in each tin. - 14
Move the tins back to the warm area in your kitchen and let them rise for about another half hour. - 15
Bake the bread in a 450 degree F oven for 40 minutes, until the bread is browned on the top.
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