How to make yeast bread using the hand kneading method

Gather all ingredients: sugar, flour, salt, butter, water, milk, and yeast.

Pour 1/2 cup of warm water into a bowl, ensuring it's between 110 and 115 degrees.

Add 2 1/4 teaspoons of active dry yeast and 1 teaspoon of sugar to the warm water and stir to dissolve. Set aside for about 10 minutes until foamy.

Microwave 3/4 cup of milk for 30 seconds to warm it to about 80 degrees.

In a mixing bowl, combine the warmed milk, 2 tablespoons of softened butter, 2 tablespoons of granulated sugar, and 1 teaspoon of salt. Whisk together.

Add half of the bread flour to the mixture and whisk until smooth.

Once the yeast has foamed, pour it into the mixture and stir until combined.

Add the remaining flour gradually, stirring with a spatula until the dough begins to pull away from the sides of the bowl.

Transfer the dough onto a floured surface and sprinkle a little more flour on top. Knead by folding the dough towards you, turning a quarter turn, and pushing it away for about 10 minutes.

If the dough sticks, add a little more flour as needed until it becomes soft and elastic.

Place the kneaded dough top side down into a greased bowl, cover with plastic wrap, and let it rise in a proofing oven (microwave) for about 1 hour.

To test if the dough has risen enough, insert two fingers into the dough; if the indentations remain, it is ready.

Punch down the dough to release air bubbles and shape it into a ball on a floured surface.

Roll the dough out to a rectangular shape of about 7 by 9 inches, smoothing out any bubbles.

Roll the dough from one end to form a loaf and prepare a baking pan by spraying it with cooking spray.

Gently lift the loaf and place it in the baking pan, covering it lightly with a clean dish cloth. Let it prove in the microwave for another 35 to 40 minutes.

Check if the dough has risen enough by pressing into it; if the indentation remains, it's ready to bake.

Preheat the oven to 375 degrees and bake the bread for 35 to 40 minutes.

To check if the bread is done, flick it with your finger; if it sounds hollow, it's ready.

Turn the bread out onto a wire rack to cool completely.

Equipment Needed

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