Make sure water is warm enough (120-130 degrees), but not too hot, that will kill the yeast. I run the tap water under my wrist, and make sure it feels nice and warm, but not burning.
Allow the bread to "sponge" or set for 10 minutes. This helps work the yeast and flour to make a lighter bread.
Make sure you add the right amount of flour, watch it close and as soon as it cleans the sides of the bowl, stop adding flour.
Raising the bread in the warm oven ensures it will rise. Sometimes weather affects bread making, so by raising it in the oven, you have a steady warm temperature which also contributes to the yeast and it rising well.
Submitted by: Heidi
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