Homemade Bread

I don't even buy bread anymore, I just make this once a week. I find the kneading very soothing...

1 1/2 cups warm water
1 tsp yeast (heaping)

In large mixing bowl, sprinkle yeast in warm water. Patiently wait as it foams and dissolves. Then add:

1 egg
1/4 cup oil
1 tsp salt
2 to 3 cups flour

Mix all together to form a very soft dough. On floured surface knead dough, continually adding flour until total flour is 4 cups and dough isn't overly sticky. Place dough ball back in bowl and put in a warm place that isn't drafty. Let rise until doubled--around 2 hours. Punch down and knead on floured surface for just a couple minutes, not long. Shape dough and place in 9x5 greased loaf pan. Let rise until doubled--around 1 1/2 hrs. Bake at 350 for 30 minutes or until golden brown. Viola! Makes 1 large loaf or two small loaves.

Tips for the novice but soon-to-be master bread maker:

The first soft dough (before you knead it) will be really sticky and you'll feel like you're pouring it out onto the floured surface. You want the total flour to be 4 cups so keep the last 1 cup-1 1/2 cups for the kneading. You don't want to over-flour or your bread will only taste like flour.

Kneading: place the slimy gook onto your floured surface (don't be stingy on the flouring of your kneading board or countertop); sprinkle a fair amount of flour over the top; gently fold down the top portion of the dough, being sure not to leave any bits of dough behind; press the folded portion into the rest of the dough; gently spin your dough so you can now fold down a different portion. Wash, rinse repeat until you've hit 4 cups and your dough isn't massively sticky. Become more aggressive with your kneading as your dough gets firmer. There are some rockin' YouTube videos on kneading techniques.

Letting the dough rise in a warm and non-drafty place. I preheat my oven to the lowest setting as I'm just getting started and turn it off as soon as it hits the temperature. That way when I'm finished kneading and it's time to let the dough rise, the oven is around 75-80 degrees. No draft in an oven and it keeps around the right temperature without taking up space. Just a thought...