In a large mixing bowl, combine the flour and salt. Stir them together to ensure the salt is evenly distributed throughout the flour. This is the dry base for your dough.
Step 4: Make the Dough
Once the yeast mixture is bubbly and the milk is ready, pour both into the bowl with the flour and salt. Stir everything together until a dough forms. At first, it will seem a bit sticky—that’s okay. Use your hands or a spoon to mix it until it’s fully incorporated.
Step 5: Knead the Dough
Turn the dough out onto a lightly floured surface and begin kneading it. This is where the magic happens! Knead the dough for about 8-10 minutes, until it becomes smooth, elastic, and just slightly tacky. You don’t want it too dry, but you also don’t want it overly sticky. If necessary, add small amounts of flour as you go.
Kneading activates the gluten, which helps the bread rise and gives it that lovely soft texture. The more you knead, the better your bread will be!
Step 6: Let It Rise
Once the dough is kneaded, place it in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Set it in a warm, draft-free spot to rise for about 1 to 1.5 hours, or until it doubles in size. This step is crucial because it gives the yeast time to work its magic and creates air pockets that make the bread light and fluffy.
Step 7: Shape the Dough
