Baking bread doesn’t have to be that hard, just use these tips and do it more than once. I swear you will get good at it!

Tip 1. Proofing Yeast: to get the perfect temperature of water for yeast, use HOT tap water that you can comfortably put your hand in. No more, no less.
Tip 2. Sticky dough makes tender bread. Knead your dough until it just barely sticks to your surface, with no flour left on the surface.
Tip 3: To measure flour use the dip and sweep method.
Tip 4: Bake loaves in the center of your oven and rotate once halfway through.
4 C. Unbleached Flour
3 C. Whole Wheat Flour
2 Tbs. Yeast dissolved in 1/2 C. Hot Water
2 heaping tsp. Salt dissolved in 2 1/2 C. Tepid Water
1/3 C. Honey*
Olive Oil
*If you don’t eat honey you can substitute agave nectar or maple syrup.
Combine all flour in a large bowl; make a well in the center. Add remaining ingredients and mix with a wooden spoon (dough should be a little sticky).
Knead for 2 mins. Let dough rise in a large bowl that you have coated lightly with olive oil. Cover with a moist towel (well-wrung out) and let rise 30-45 mins or until dough is doubled.
Punch down your dough, knead for 5 minutes and separate into 2 even pieces.
Shape each piece into a circle, fold in half, pinch together to make underside of loaf. Place in two lightly oiled bread pans. Cover again with your wrung-out towel and let rise 30-45 minutes.
Preheat oven to 400*.
Bake loaves for 10 mins. Turn oven down to 350*. Bake an additional 10 to 15 minutes, or until bread sounds hollow when “thumped”!
Loosen edges with a butter knife and cool completely on a wire rack before storing. 
Impress all of your friends with your new talent!!