Instructions: 1. Add dry ingredients to bowl, except for yeast; whisk to blend.

2. Add yeast to bowl (I use instant yeast, so I dont proof it); whisk to blend.

3. Add liquid ingredients (e.g., water, milk, honey, yogurt, sour cream, etc.

4. If using mixer, knead 8-9 minutes (approx)

5. Remove dough to lightly-greased bowl; let rise until doubled

6. Punch down; repeat rising

7. Punch down; shape into loaves (or other forms); let rise

8. Bake - most standard yeast breads bake at 375-450 degrees Fahrenheit, minus 25 degrees if youre using a convection oven. You can look at standard recipes that are similar and judge accordingly for the temperature. Bake until bread tests done (either by taking internal temperature of loaves or until loaves sound hollow when thumped - rolls will bake for less time).

Thats a very generalized sequence, but it always works for me. Differences might arise if Im making a specialized type of bread, such as refrigerator dough, brioche, cinnamon rolls, etc., where you have rising time in the refrigerator, or special shaping methods, etc. Any good cookbook (esp. those specializing in yeast breads) will have recipes that can help you to learn the standard methodology for all of these techniques.

1. Add dry ingredients to bowl, except for yeast; whisk to blend.

2. Add yeast to bowl (I use instant yeast, so I dont proof it); whisk to blend.

3. Add liquid ingredients (e.g., water, milk, honey, yogurt, sour cream, etc.

4. If using mixer, knead 8-9 minutes (approx)

5. Remove dough to lightly-greased bowl; let rise until doubled

6. Punch down; repeat rising

7. Punch down; shape into loaves (or other forms); let rise

8. Bake - most standard yeast breads bake at 375-450 degrees Fahrenheit, minus 25 degrees if youre using a convection oven. You can look at standard recipes that are similar and judge accordingly for the temperature. Bake until bread tests done (either by taking internal temperature of loaves or until loaves sound hollow when thumped - rolls will bake for less time).

Thats a very generalized sequence, but it always works for me. Differences might arise if Im making a specialized type of bread, such as refrigerator dough, brioche, cinnamon rolls, etc., where you have rising time in the refrigerator, or special shaping methods, etc. Any good cookbook (esp. those specializing in yeast breads) will have recipes that can help you to learn the standard methodology for all of these techniques.

NOTES : Here is the general sequence I follow when reading a bread machine recipe

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