This is an exceptionally easy and relatively fool-proof recipe for bread. It avoids several of the pitfalls of most standard bread recipes and allows the ingredients to almost come together magically as a beautiful, fully-developed bread dough.
bread has four basic ingredients: flour, yeast, salt and water.
oil (olive or vegetable) or water are used to keep the dough from sticking to the counter or your hands.
(shaping the bread on a "well-floured" surface as some recipes recommend risks too much flour and a dry, dense, heavy bread.)
MEASURING INGREDIENTS BY WEIGHT
flour cannot be measured consistently by volume. weather, speed of filling the cup, pressure used to scoop the flour, all change the amount of flour in a cup by a ratio of as much as 2:1. too much flour = a brick not a loaf.
weight of ingredients is given in grams rather than pounds and ounces because grams are easier to add, subtract, multiply and divide.
inexpensive digital kitchen scales usually can work both in pounds and ounces and in grams.
a "tare" or "zero" button on a digital scale cancels out the weight of whatever bowl you measure the ingredients in.