Basic white bread

There are few things more satisfying than a loaf of freshly baked bread. It tastes delicious, makes your house smell irresistible, and gives you the feeling that you've just performed some form of baking alchemy.

Sadly, many avoid making their own bread because they don't feel comfortable baking with yeast. They worry that the bread won't rise or that it will rise too much, or they've been traumatized by a bad baking experience. But it's far easier and rewarding than you might think.

This basic white loaf is the perfect place to start: It bakes up beautifully soft and golden. It's delicious plain or as sandwich bread. But – in my opinion – it's best enjoyed sliced thickly, toasted until golden, and served with butter and jam. I've included instructions for both kneading the dough with a mixer or by hand. I love the ease of tossing the ingredients into a bowl and letting a machine do all the work but sometimes it's nice to get your hands a little dirty.

Stephanie Eddy, who writes about her baking exploits at clockworklemon.com, lives in Okotoks, Alta.