Bread From Dry Yeast
Baked Goods, Breads
Ingredients
1 packet or 2 1/4 tsp. dry active yeast
2 cups bread flour
Additional AP or bread flour
2 cups water
1 T. sugar
2 tsp. salt
Kitchenaid with dough hook
4x9 bread pan or baking sheet with silicone mat or parchment
Description
Bread recipe most people who have made bread, are familiar with.
Directions
Mix your yeast, 2 cups of flour, and 2 cups of water. Cover and let sit 30 minutes.
Add salt and sugar. With mixer on medium, add a little flour at a time until you have a doughy ball, that sticks to the hook and does not immediately sag back down into the bowl. (It will be more of a blob than a ball).
Turn out onto a lightly floured board and knead until you have an elastic ball that springs back when pushed.
Put in an oiled container, cover, and let rise until double, about 1 hour.
Pull your dough onto your floured board and press out.
Shape as desired and let rise until doubled, 45 minutes-1 hour.
Bake at 350° for 30 minutes. Spritz with water and bake another 5-10 minutes. If you made rolls, they will only need 20-30 minutes total.
Move to a cooling rack and let cool before cutting. 
Notes
*Dry yeast, generally, has a shorter lifespan than wild yeast. It will make the bread rise quickly in comparison, but then also can start dying more quickly. Be careful not to let it over rise.
*Even if I plan to use mostly AP flour, I always start with bread flour because it has more gluten, giving the bread a better texture.
*You can use a 4x13 pan instead of a 4x9 if you want a short (in height) loaf.