#1
The Start of your yeast: make the water just cool enough to let you fingure in it comfortably after a boil, then add the rest: Keep in a warm place. Sometimes I use 3 cups and add what I need on step #3 to keep it from getting too dry, but stops the loaf from being overly moist in the end.
totally spelled recipe wrong...
#2
Sift all these together in a bowl, once yeast is risen add this all together mix well. In a warm place. 2 wheat cups to 1 white cup of flour for this part.
#3
Add the remaining ingredients. Slowly add the flour to dough, mixing well, then on a floured counter add the rest of the flour, add pats of water should the dough become dry. During all rises after this cover with a damp towel, just slightly so.
#4
So at this point after the second rise, you relax the dough on the counter. Grease pans while it does that with vegetable shortening. Then add to pans when loaf shape is deemed fit, preheat oven. Turn loaf after 15-20 mins adjust time and temp on oven as needed. Sometimes apt. ones are smaller than a conventional over.
Put a knife into a loaf and see if it comes out clean, this is how you will know, it's ready. I sometimes put a small knife prick in the top of each loaf so I don't crush it in when I do this test.
No one has ever shown me how to make bread, I just picked it up and did it, so don't fear. Just remember what ever happens make the best of it. There are lots of things you can do with bread that gets too dry or doesn't rise.
Just remember if it feels too warm to bring to your lips the water is too hot and you're yeast will die.
After that it's all just concrete style work...right amount of water, right amount of mix.
notice my helper friend sticking its head up behind the loaf.
Metta,
SageTree