Instructions

1. Pour one cup of lukewarm water into the mixing bowl. Ideally, the temperature should be between 110 and 115 degrees F. Water that is too hot will kill the yeast; too cold and the yeast won’t react. Use a kitchen thermometer for best results.

2. Sprinkle the yeast into the water and wait 20 to 30 seconds before stirring until it dissolves. Waiting a few seconds allows the yeast to absorb the water, making it easier to dissolve.

3. Wait another two or three minutes until the yeast starts to bubble. This shows that the yeast has been activated and is ready for the rest of the ingredients. If the yeast does not begin to bubble, it's a sign that the water was either too hot or too cold, or the yeast you have purchased is somehow inactive. You will have to start again if this is the case.

4. Add the flour, water, sugar and oil and mix until all ingredients are well-blended. This can be done by hand or with an electric mixer.

5. Feel the dough with your hands. If it is too hard and has no give, it will need a little more liquid; add just a tablespoon at a time. If it is sticky to the touch, it needs a little more flour. Bread making is primarily about touch, so this step will take a little practice. The dough should have a slight give and not be so sticky that it remains on your hands.

6. Turn the dough out onto a lightly floured surface and knead with your hands for five to eight minutes. Put it back into the bowl.

7. Cover the bowl with a cloth towel and place in a warm corner of the kitchen until the dough doubles in size.

8. Punch the dough down with your hand, turn it back onto the counter and separate the dough into two pieces.

9. Preheat the oven to 350 degrees F.

10. Form a simple round loaf with each piece and place on a greased baking sheet, or shape into a greased loaf pan.

11. Bake at 400 degrees until the outside of the loaf is golden brown. This will take approximately 20 to 30 minutes depending on your oven. Another test to see if the bread is done is to tap the bottom with your finger. Bread that has been cooked through will have a "hollow" sound to it.