Baking Bread with the Simplest Recipe 

Vera la Moss bakes 2 loaves of bread using a simple yeast bread recipe. The cottage witch shows and explains the method and technique to bread baking so that you can try your hand at cozy winter baking with this simple, basic recipe perfect for beginner bakers.
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Recipe:
Ingredients:
2 cups warm water (or whey)
1.5 Tablespoons active dry yeast
4 Tablespoons sugar
2 teaspoons sea salt
1/4 cup olive oil (or melted butter) plus more for oiling the dough and hands
6 cups all purpose flour plus more for kneading and shaping
Method:
1. In a large mixing bowl, dissolve half of the sugar in the warm water. Sprinkle the yeast over the top surface and wait for it to get frothy and fragrant, about 5 minutes
2. Stir in the remaining sugar, oil, half of the flour, and salt. Stir until combined, then stir in the remaining flour. Mix it with a wooden spoon until mixture is too thick and stiff, then switch to using your hands. You could use a stand mixer fitted with a dough hook if you don't want to knead by hand.
3. Knead the dough on a floured surface for about 5-10 minutes or until the dough forms a smooth ball and stops sticking to the counter.
4. Place the dough into a lightly oiled bowl, and lightly coat the dough with oil. Cover with plastic wrap, a damp tea towel, or other lid that can help preserve moisture and warmth. Place the bowl in a warm location and allow the dough to rise until doubled in size, which will take about one hour or longer in cold temperatures.
5. When the dough has doubled, punch it down and turn out onto a lightly floured surface to shape. Divide the dough into 2 loaves and place in 9 by 5 in loaf pans, divide and roll into individual rolls, or leave it as one large loaf and bake on a baking sheet. Cover the loaves with a damp tea towel or plastic proofing bag and allow the loaves to rise a second time. This can happen at room temperature and bake right away or proof in the refrigerator overnight (8-12 hours) until the dough has puffed up, about double in size.
6. Once the loaves have doubled again, preheat oven to 350 degrees. Bake for about 30 minutes. The bread will turn golden brown and sound hollow when tapped when it's done baking. Remove from oven and let cool for about 30 minutes before serving. Store in airtight container for a few days.
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