Kneading, Rising, and Baking Bread

Kneading Dough
Start kneading the dough by turning it over several times and removing unwanted particles. Fold it in half in your direction. Use the heels of your hands to push it away from you. Make a turn with the dough. Keep doing this until your dough has been smoothed out and feels springy. The dough and your fingers should not be sticking to each other. Add enough flour so that the dough does not stick to the board or whatever surface you are working on.

Rising Of the Bread
Lightly grease the mixing bowl that you will use. You can use butter or shortening. Turn the kneaded dough into the bowl and make sure every part is greased. Greasing keeps the dough from drying out as it rises while it's baking. Use a clean cloth to cover it. Store it in a warm area. You can place it on an oven (gas or electric) and allow the dough to rise. When the dough rises to double of what it was, press your fingers on the top of it. There should be an indentation when you are done pressing with your fingers.

Making Loaves
Make a fist and push the dough down in the center. To remove the air, the dough edges should be pulled into the depressed part and pushed down. Place it where the flour is spread out and turn it. Shape the dough according to the instructions. You can use loaf tins to put the dough in. Make sure that they are thoroughly greased. Or if you want free form loaves, use a cookie sheet. The sheet should also be greased. Cover the dough and watch it until it has risen to twice the size. Since the dough will have more yeast the second time that it rises, it won't take as long to do that.

Baking
Preheat the oven to the specified temperature. Put it in and bake it until you see a golden brown color on the outside. You will know that the bread is done when you tap it with one or two fingers and it has a hollow sound. Take the bread from the pans and place on a wire rack to cool. You can add more butter on the top for flavor and a softer crust.