Serves: 5

STEP 9. If you are using a dishpan to mix and knead the dough, you can also let the dough rise in it. You do not have to wash the pan, but do remove any excess flour and scrape away any scraps of dry dough that may be lurking on the bottom or sides. Pick up the ball of dough, then pour a little oil (about a teaspoonful) into the pan and spread it around the bottom and up the sides. Place the dough back in the oiled bowl, then turn the dough over so the oily side is on top. Cover the bowl with plastic wrap or a clean dishtowel and set it in a warm spot so the yeast will grow quickly and cause the dough to rise.

STEP 10. Recipes usually tell you to let the dough rise until it has “doubled in bulk,” which generally takes about an hour or so. This may, however, be a little hard to judge by simply looking at the dough. So when you think it has risen enough, stick one or two fingers (up to the first joint) into the risen dough. If the hole remains when you take your fingers out, the dough has risen enough.

More Recipes from the Great Natural Breads Made Easy Cookbook:
Ingredients
Yeast
Flour
Fat
Sweeteners
Milk
Eggs
Baking Soda and Baking Powder
Salt and Other Flavor Enhancers
Water
Equipment
Measuring Cups and Spoons
Bread Pans and Baking Sheets
The Artisan Baker
Bowls
Additional Items
Basic Bread-Making Method
Basic White Bread Ingredients
Preparing the Dough
Kneading the Dough
Letting the Dough Rise
Punching Down the Dough
Shaping the Loaves
Letting the Dough Rise Again
Baking the Loaves
Emergency Procedues and Diagnoses
Storing Bread
High Altitude Baking
Helpful Tips Before You Begin
Time To Begin