"Nomdeplume1" > wrote in message
news:9hFvf.178$ID1.32@trndny01...
> I'm completely new to baking, so I decided to start by making a basic
> loaf of bread. I proofed the yeast, checked the water temp first at 110
> F, did all the kneading, placed it in a warm place. Over two hours
> later it had finally risen somewhat, at least enough to where it had
> probably doubled, so I punched it down again, put it in the pan, and
> over an hour later I'm still waiting for it to rise enough in the pan.
>
> I think I'm doing everything right, but being so new I'm not sure. Any
> ideas as to what might be going on, or that I can do differently?
> Thanks.

It sounds OK to me. There are two requirement for bread to rise: Active
yeast and a gluten network to contain the C02. The warmer the environment,
the faster the rise but a long, slow rise produces better tasting bread.

For a better gluten, you can use high protein (bread) flour and knead
adequately. Sugar and fat interfere with gluten formation so start by
making a basic bread that contains only flour, water, salt, and yeast. Once
you have that down, you can more on to richer dough. As for the yeast, I
prefer instant active yeast. You don't have to (and probably shouldn't)
hydrate or proof it. You simply mix it with the flour and other dry
ingredients and then add your liquid. The yeast can take temperature up to
130F so it is harder to kill.

This time of year it is cold in much of the US. You can expect dough left
in normal room temperature to take longer to rise. If you are in a hurry,
you can turn your oven on for about two minutes and then turn it off and put
your dough inside to rise. Another good proofing box is your microwave.
You can put a container of water in and bring it to a boil. Then (with the
microwave off) put the dough in with the hot water. The warm, moist
environment is an ideal place for the dough to ferment.