Question for Bread Bakers.

For proofing yeast:

http://www.youtube.com/watch?v=ksziuzwLuGY

For dough rising, I often put it on top of the dryer (especially if I have a laundry back up)...OR (gross as it sounds) in the guest bathroom. It has a special switch for a heater. I have never tried inside the oven ever.

I have no particular fav recipe at my fingertips, but if I come across one today, I will let you know!

This one I have used (and used to keep on hand) as it was quick...

http://www.food.com/recipe/5-minute-artisan-bread-325571

Best Bread Baking!

I'm proofing yeast right now:-)

I let my dough rise in my oven with the light turned on. The light gives off a good amount of heat.

Proofing the yeast is activating it in warm sugar water to make sure it is still alive. It should bubble as it consumes the sugar.
To create a warm spot for your bread to rise, boil a pot of water, take it off the heat, and place the bowl of dough over the pot.

Proofing yeast is a way of checking to be sure the yeast is still alive and will do its job to make your bread rise. Just add the yeast to the liquid from the recipe, heated to be about 80 degrees. If the yeast doesn't make foamy bubbles on the surface of the liquid after a few minutes, you may need to try fresher yeast.

I heat my oven to two hundred degrees and turn it off as soon as it is up to temp. Then I use a Pyrex bowl and let the dough rise in the oven with the door closed.

As far as recipes, I would try one from Cook's Illustrated/America's Test Kitchen or Cook's Country. It will be simple and good. I have their magazines and cookbooks, but I bet you can find a recipe of theirs with a little Googling. One of my favorite food blogs, alexandraskitchen.com has some good bread recipes also.

Good luck.

Proofing yeast is, basically, getting it ready to use in your bread. Most dry yeast sold in grocery stores is pretty reliable, but it wouldn't hurt to "prove" that it is. Here's a link:

http://www.thekitchn.com/baking-lessons-how-to-proof-ye-9...

I usually let my dough rise by placing the bowl in the oven with the light on. That's warm enough. I don't have to turn the heat on, even on low; the light is enough.

Try a very basic recipe to begin with. There are many good bread recipes online! It make take experimenting before you find a recipe that your family likes and that slices easily. Have fun! If it doesn't come out beautifully the first time, just shrug your shoulders and give it another try later.

Proofing yeast means proving it's still good.
This means putting the amount you will use in your recipe into some warm water with a pinch of sugar and then after awhile seeing if it has bubbled/foamed up.
You then use it in your recipe.

I have a microwave oven over the stove.
When I leave the light on over the stove, the light bulb gives off enough heat to keep the microwave slightly warm an it's a perfect place keep a bowl of dough to rise.
If I ever have to use light bulbs that don't heat up then I'd put the bowl on a heating pad on low.
A kitchen thermometer will tell you how warm it is.
I've read you want the temp for rising between 60 and 90 degrees - I like it around 80 degrees.
If it's a little too warm then put a kitchen towel over the heating pad and the bowl on top of that.
I use a cooking spray on the center of a piece of cling wrap and use that to cover the bowl.
That way the dough doesn't stick to the wrap if it rises up against it.

I used to turn the oven on for a few minutes then turn it off. I'd set the stuff in there in a Pyrex bowl with a moist thin hand towel over it.

Don't turn on your oven to rise your bread, just put it on the top rack in your oven and place a large bowl of hot water on the lower rack. I also never proof my yeast and have yet to have a loaf fail to rise. If one did oh well, I would just be out a few ingredients, not the end of the world.

I don't ever proof my yeast, haven't ever had a problem either! I let my bread rise in the actual oven, I turn it on preheat for just a few minutes until it's a bit warmer than room temp and then turn it off and put the bread in. Works great!

Go to allrecipes.com for "how to proof yeast", has step by step. Isn't much to it. All you are doing is making sure the yeast is "alive" and active, which causes the bread to rise. If yeast isn't alive, the bread won't rise.

A "warming" method I often use when I make pizza dough, is to put a cup of water in a pyrex measuring cup and bring to boil in the microwave, then I take it out and put in my dough in the empty microwave and close the door (oven OFF). The remaining heat is just right.