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Making Yeast Bread/Proofing the Yeast.
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The first step of making yeast bread is to make sure that the yeast is alive. This is called proofing the yeast. It is an important step because, if the yeast is dead, it can't work to make the bread.
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To proof the yeast, take 3/4 cup of milk in a bowl and heat the milk to a temperature of 100° to 110°.
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You can heat the milk in the microwave if you wish.
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Microwave at HIGH for about 2 minute or until the milk reaches at least 100°.
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Add the warm milk to a large bowl, and stir in the yeast and the sugar.
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Let this mixture to sit for about 10 minutes.
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Active yeast will begin to swell and foam or bubble a few minutes after it's stirred into the warm liquid.
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Making Yeast Bread Dough
To make the bread dough, Take the flour in a large mixing bowl and add other ingredients in it and mix just until the mixture is combined.
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After the mixture is combined, dump the dough out onto a floured surface, and you're ready to knead.
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If you need add enough flour to get the dough to the desired consistency for kneading. But it is OK if you don't use extra flour in the dough.
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Kneading the Dough
Place your dough in a well floured surface.
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Push the dough out with the palms of your hands, fold it over, give it a quarter turn, and repeat.
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Add more flour if you need it. (The dough may be sticky).
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Knead for 10 minutes or until the dough feels smooth and elastic, but still a little tacky.
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The First Rising
Place the dough in a large bowl for the first rising because the dough will double in size.
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Cover the bowl with a slightly damp lightweight tea towel and place in a warm place for 1 hour.
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When the dough appears to have doubled in size, gently press two fingers into the dough.
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If the indention remains, the dough has risen enough.
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Punch the dough down in the center to deflate it.
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Rolling the Dough
After you have punched the dough down to deflate it, turn the dough out onto a floured surface for rolling.
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You have to roll the dough into a rectangle.
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Lift the rolling pin up slightly as you near each end of the rectangular shape.
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Now roll up the dough, starting with a short edge. Roll the rectangle tightly, pressing firmly to eliminate air pockets. Pinch the seam and the ends to seal.
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The Second Rising
For the second rising of the dough, roll up the dough and place it, seam side down, in a greased loaf pan or one that's been lightly coated with cooking spray.
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Cover and let it rise 1 hour or until the loaf has doubled in size.
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Watch the loaf in between.
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If it rises too much and starts to fall, the bread will be dense. Once the loaf has doubled in size, the dough is ready to bake.
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So now you can preheat the oven to 350 degree F.
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Place your yeast bread in the middle rack of the oven.
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Bake for 25-35 minutes depending on your altitude and the type of bread pan you are using.
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