Understand the two basic types of yeast doughs: kneaded and batter.

Allow both dough types to rise before shaping and baking.

To facilitate rising, cover the dough and place in a warm, draft-free area.

If needed, position the covered dough bowl on a wire rack above a bowl filled with hot water.

For kneaded dough: Knead to develop gluten, resulting in a smooth, evenly textured bread.

After the initial flour addition, the dough will be very soft.

Gradually add the remaining flour until the dough is stiff enough to knead.

Incorporate only enough flour to prevent the dough from sticking to the bowl.

Knead by folding the dough towards you.

Push the dough away with the heels of your hands in short, rocking motions.

Rotate the dough a quarter turn and repeat the kneading process.

Properly kneaded dough will feel elastic, have a smooth surface, and may exhibit some blisters.

Allow the dough to rise until it doubles in size.

Test for readiness by pressing fingertips about 1/2 inch into the dough.

If the indentation remains, the dough has risen sufficiently.

Punch down the center of the dough with your fist.

Fold the dough over and shape it into a ball.

This action releases large air bubbles, resulting in a finer texture.

If the dough is insufficiently kneaded, the resulting bread will be coarse, heavy, crumbly, and dry.

For batter dough: Batter breads are quick, no-knead yeast breads.

They use less flour, making the dough stickier. Instead of kneading, beat with a mixer after the first flour addition.

Batter is usually spread directly into the pan without shaping.

Batter breads have a coarser texture and a pebbled surface.

To refrigerate yeast dough made with water (excluding plain bread dough), store for up to 5 days.

For doughs with lowfat milk and at least 1/4 cup of sugar, refrigerate for no more than 3 days.

After mixing, grease the top of the dough well.

Cover with a moistureproof wrap followed by a damp cloth.

Maintain the dampness of the cloth during storage.

When ready to bake, shape the dough and allow it to rise until doubled in size, approximately 1 1/2 to 2 hours.

Bake as directed.