Those who read my blog may start to think the only way to mix a yeast bread is with a stand mixer. Obviously, that isn't true.
So on this page, I will take this moment to summarize briefly the steps to mixing a yeast dough by hand. This description covers only the mixing, not things like dissolving the yeast, which I mention on the individual bread pages.
In the beginning, put about half the flour in a mixing bowl and add the trace dry ingredients (like salt). Mix these together. Add the wet ingredients to the bowl, and mix as much as you can with a spoon (strong hand-held electric beaters can be used in the early stages, but once they start to work too hard, you'll want to switch to a spoon).
Alternately, mixing a yeast dough can be done by starting with the wet ingredients, then adding the dry ones gradually, mixing as you go. It really doesn't matter. (Just don't start with all the flour all at once. Bad idea.) If this latter method is done, most recipes will recommend sifting the dry ingredients together first. I find this step can usually be avoided if the trace ingredients are added first and mixed before adding the flour.
Add some flour bit by bit, until it is too difficult to mix in this fashion, then turn the dough out on a floured surface, put some flour on your hands, and knead it. As you knead it, more flour will be incorporated into the dough. As the dough becomes less sticky, keep kneading (with a little less flour on the surface) for a few minutes, to allow the gluten to activate. (Add flour to the surface or to your hands if it looks like the dough is going to try to stick a little.)
In most yeast breads, your hands will get tired of kneading or you will become impatient before you hit any "over-kneading" stages, so do not worry you are going to overdo it. Usually 7-10 minutes is about right, depending on how vigorously the kneading is done. Epicurious has an informative video on YouTube if you've never seen kneading done and wonder how it is accomplished.
Once the kneading is complete, place the dough in a mixing bowl with some oil in it, spinning it around a little, then flip the now greased side of the dough to the top. (Some recipes say to put the dough in a greased bowl, then brush shortening or oil on top of the dough. I do not prefer this method.) Cover the bowl and proceed to allow it to rise.
Although I usually mix in my stand mixer and thus write my descriptions that way, any of these yeast doughs work fine if mixed in the low-tech fashion. (I haven't always had a stand mixer, hehe . . .)
