No, no, no, Skilletlicker, I WAS not offended at all! I am sorry if I came off as arrogant, that was not my intention at all. Otherwise, I would not have come here asking for help! And help is what I need. I just wanted everybody to undestand that I was not attempting to produce a "La Brea Bakery" type of bread, just your most basic white bread that everybody seems to produce without thinking twice.
As for recipe, I go by my mother's guidelines: 1-2tsp of yeast proofed with 1tsp of sugar and some warm water, 250gr flour added when bubbly, together with 1tsp of salt and enough water to allow the dough to pull away from the ball. Kneed on a flour surfice to get a smooth, elastic dough, let rise till doubled, punch down, kneed gently, shape and let rise again on a baking sheet. Bake at 350F till done (the toothpick check).
I made buiscuits this morning and my southern husband approved
I make pretty decent pizza dough. But bread seems to trump me every time!
[Biberche - I have read two recipes that call for only a tsp on yeast, but I always used a tablespoon. Are you making traditional french type bread? Those breads only use a little yeast and require a preferment. they are wet doughs and are a lot more difficult than standard white loaf bread. From what you said, I think you want to start with the easiest and get that to come out right first. If thats the case, than I suggest using a tablespoon of yeast proofed as you said with a little sugar and some water. When in is bubbly add flour. I am not familiar with how much 250gr of flour is. I go by cup usually, but more often, I dont measure. I really dont think you have to except with some of the preferment breads where more flour than necessary can lead to unwanted results. I suggest adding enough flour (start with unbleached white) to make a thick but still stirrable batter, usually 2 cups. Let that bubble up for an hour. This is called a sponge and will give the yeast a head start before adding the rest of the ingredients. Add all of the rest of your ingredients: fat, sugar and salt if you are using and just enough flour usually 2 cups more, so that the dough can be kneaded in the bowl. When the dough pulls from the sides of the bowl, you may have added to much, dump onto a lightly floured board and continue to knead. be careful to only use enough flour to keep it from sticking to the board. After kneading for 10 minutes, the dough should have developed sufficient gluten to feel springy and feel smooth. Place the dough in an oiled bowl, lightly oil the top cover with clean cloth or parchment paper and let rise to double, about 1 hour. Punch down, and knead briefly. Shape into oblong by stretching into a rectangle and rolling up the long way, pinching the seam and placing the seam on the bottom of a loaf pan. Let rise a final time until not quite doubled, usually 45 minutes. The loaf should have reached the top of pan by this time. Slash if desired, paint with butter or oil or water or water plus egg. each of these will give the crust a different feel. bake 350 for 30 minutes until golden brown and well risen. test for doneness by tapping on bottom, it will sound hollow.
This is recipe for a basic white bread loaf in which the crumb will be small holed, if thats what you are interested in making. Your ingredients do sound as if you are trying to make an artisinal french bread, but if its not working for you why dont you start with the white bread loaf just to get the hang of it.
Good luck