So bread can be tricky. Often times homemade bread is gummy and not very good. Slathered with butter and jam, you don't care that much but I've been working to make better bread.
First, use filtered water and rinse your bowl and utensils so there is no soap on them. Its antibiotic and kills the yeast. Second, proof the yeast in warm sugar water. I microwave the water to kill any competing bacteria, then add a good amount of sugar, stirring so it dissolves, then add a good amount of dried yeast. My yeast "expired" 3 years ago, but since it was sealed it didn't really expire. Yeast keeps for thousands of years. We have brewers yeast from the Pyramids, and Egyptian beer. After about 15 minutes the yeast should have a good foam on top. This means it is active, good yeast. Next, flours and salt. I use about half whole wheat, half bread flour, and a tablespoon of salt. The salt slows the yeast production but doesn't stop it. This is a good thing. You want the yeast to grow, but you don't want the bread to fall apart in a wrong way. Slower rising bread tastes better than quick rising. For one thing, the gluten develops better. For another, the flour fully hydrates and will cook properly instead of merely toast in the presence of steam. You'll taste why that's important later. If you like, you can add molasses. I did in my last bread and it was delicious. Mix it all together. Don't bother kneading. Just mix it and set it into a flash-warmed oven for 12 hours, checking after 3 hours to see how much it has risen. If all goes well it will rise about half again its original size. Turn, knead a few times by hand on a floured board, then place on a cookie sheet spread with cornmeal. This is important because the meal will allow the bread to expand sideways as well as up. Allow it to rise for about an hour. It should be bigger yet. Take it from the oven, heat to 375'F, then place back into the oven and bake for 30-35 minutes. When baking done it should sound hollow when thumped. Allow it to cool at least 10 minutes before cutting. The steam inside will avoid gummyness if you wait a little. Serve with butter and jam, cheese, or cream cheese.
