This recipe came from tabletophomestead.org

The bread we make on Tabletop Homestead is simple and easily adaptable to a variety of ingredients.  I've been making bread for about 30 years, and while bread making requires a bit of practice to learn the "feel" of good dough, this recipe is basic, dependable and good for beginners.

For each cup of liquid you will need:

• 1 teaspoonful of yeast, but no more than 2½ teaspoonfuls for multiple batches.  (1 cup liquid - 1 teaspoonful yeast, 2 cups liquid - 2 teaspoonfuls yeast, more than 2 cups liquid - 2½ teaspoonfuls yeast)
• 1 tablespoonful sweetener (see below)
• 1 teaspoonful salt (you can cut this back to taste)
• 1 tablespoonful fat
• 2 to 2½ cups flour (approximately)

Here's How:

Assemble ingredients.

Mix yeast and sweetener in to the warm liquid.  Whey works well, about bathwater temperature. Let the yeast mixture sit in a warm place until it begins to foam.  This is called "proofing the yeast" and insures that the yeast is good.

After the yeast foams, add salt.

Add oil or melted solid fat

Add approximately the same amount of flour as you have liquid.

Beat for several minutes until smooth. Continue adding flour until a soft dough is formed that leaves the side of the bowl.

Knead the dough until smooth and elastic. It's ready when the imprint left by poking a finger in the dough immediately fills in.

Put the dough into an oiled bowl, turning once to oil both sides. Cover with a clean towel and let rise in a warm place until doubled in size.

Punch down, deflating and working out all the air from the first rising, and form into loaves, rolls, etc. Let rise again until doubled in size.  Bake at 350 degrees until browned.  When done, loaves of bread will sound hollow when tapped.

Enjoy your homemade bread.  The loaves may be rubbed with butter while hot for a softer crust.  Cast iron bread pans produced this dark brown crust.

*** A "3-cup" batch can be formed into farmhouse loaves and baked on a cookie sheet.

Bread Making Basics

The ingredients in good bread are simple:

Flour is the backbone.
Bread flour is best, but all purpose works fine.  Whole grain flours are a little trickier  (look for a coming tutorial on working with whole wheat), so I recommend starting with white.  Unbleached is great.

Liquid: 
Any number of liquids can be used - water, milk, even whey.  We like to use the whey leftover from making goat's milk cheese.  Eggs can form part of the liquid portion.

Yeast
is the living organism makes the bread rise and is most commonly available in granulated form.  We like to buy it in bulk for economy and keep it in the freezer.

Sweetener/Sugar
This provides food for the yeast.  You can use white or brown sugar, honey, sorghum, whatever suits you.

Salt
It enhances taste and keeps the yeast under control.

Fat: 
A bit of fat helps make the bread tender.  Almost any fat or oil will work.  I've made bread successfully with vegetable oil, shortening, lard, olive oil and butter.