Most yeast breads follow more or less the same method: active the yeast, mix and knead the dough, rise, shape, rise again, and bake. This is just a reference post for a closer look at these steps.

Activating the Yeast

To activate the yeast, make sure your liquid (milk, non-dairy milk, or water) is about 105-110 degrees, or warm to the touch. If you are using a sweetener, combine the liquid and sweetener together in the bowl of your stand mixer. Adding the sweetener at this step helps the yeast grow. Sprinkle the yeast on top.

I like to sprinkle it so that the yeast doesn’t clump together. Stir it up a bit.

You can see that it is starting to dissolve but hasn’t really activated yet. When it has, it will look foamy and bubbly like this.

This takes about 3-5 minutes. And then you’re ready for the next step!

Mixing and Kneading the Dough

Next add any flours you are using followed by the remaining ingredients.

Just a note that you definitely can knead dough by hand. I have a stand mixer so I use it because it is easier. But by hand you would stir until you’ve incorporated as much flour as you can. Then begin to knead in as much flour as needed to reach your desired consistency and follow the rest of the recipe the same. With a stand mixer, set to ‘stir’ for a few minutes until most of the flour is incorporated.

This way you do not make the flour puff up in your face. At this point, turn the speed up a little more and knead the dough for 5-7 minutes.

To Stick or Not to Stick

Depending on the type of bread that you are making, the moisture level that you’re after may be slightly different. In both cases, the dough should be soft and elastic. For softer, more tender bread, like these whole wheat burger buns, you want your dough to stick only on the very bottom of the bowl.

This shows that the dough has just enough moisture to stick but not so much that it sticks on other parts. It will feel slightly sticky to the touch but won’t get too stuck to your hands. If your dough sticks to your bowl on the sides, gradually add a little more flour at a time until it no longer sticks.

For stronger and sturdier dough, like this whole wheat oatmeal bread, slightly less moisture works best. The dough should not stick to the bowl but should still feel soft and elastic.

Sometimes, your dough is too dry and it will appear crumbly or feel tough and dense.

If this happens, add a little water at a time until you reach the consistency you want. Be patient adding water! It takes a minute to get fully incorporated and may smear around the edges of the bowl making it look all gooey but it will get worked in. Start with a teaspoon at a time so that you don’t go too far.

The First Rise

Once you have ththe desired consistency, lightly coat your dough and bowl in oul to prevent sticking. Cover with a damp cloth and place somewhere warm. If you have a bread proof setting on your oven you can use that as well. The first rise is about an hour to an hour and a half though I find whole wheat breads proof a little longer than others. Either way, let your dough rise until about doubled in size.

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The dough will look soft and fluffy and smoother than when you first let it rise.

Shaping

This is where you form your bread into its final shape. For loaves, I like to make a thick rectangular shape that is slightly longer than my loaf pan and a little thinner at the ends. Then roll, tuck the ends under, pinch the seams and place in my pan.

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For rolls, form an even shape, cut equal pieces, tuck the ends under itself with all the seams on the underside, roll on your counter or in your hands to smooth, and set in your pan. For hamburger buns, flatten slightly.

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For French bread baguettes, flatten, roll and pinch seams, and roll to desired length. The tops get slashed just before baking, after the second rise.

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For pita breads, flatbreads, and naan, cooking will happen at this point.

Second Rise

At this point, most breads will be left to rise for about 30-45 minutes, again covered with a damp cloth and left to rise in a warm spot.

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Baking

Baking times and temperature will vary depending on the recipe. Most of the time, larger breads will cook for more time on a lower temperature and smaller ones for a shorter time at a higher temperature. Small breads, like rolls, need the higher temperature to brown enough on top during the short time that they are in the oven. Most of the time, breads are cooked between 350-400 degrees. This allows them to brown but also allows them to stay in the oven long enough to rise.

Before baking, you can apply an egg wash for a shiny coat, milk for extra browning, or a variety of toppings like seeds and sugars. After baking, some breads use melted butter for a soft crust or icing for extra sweetness.

I find that some breads trap moisture as they cool causing a soggy crust, mostly those with high sided pans or that bake close together. I like to let them cool in the pan for 5 minutes and then remove from the pan and cool upside down for 5 minutes. This helps the bottom crust cool enough to be able to remove from the pan without tearing and also for the underside to vent steam for a moment without trapping the moisture.

Yeast breads are time consuming but very satisfying to make and surprisingly not too difficult despite the number of steps. For those of you just getting started with yeast bread baking or anyone who wanted a little more info, I hope this helps!