Here are my current bread recipes:

crunchy semolina loaf

.5 t. yeast immersed in .5 c. warm, i.e., tepid NOT hot, water
3 c. white flour (preferably King Arthur commercial grade)
1 c. wheat flour
1 c. semolina
3 t. salt
3 T olive oil
1.5 c. water

breakfast bread
.5 t. yeast immersed in .5 c. warm, i.e., tepid NOT hot, water
2 c. white flour
1 c. wheat flour
1 c. cornmeal
.25 c. sugar (turbinado)
1-2 eggs
.5 c. milk
.5 c. ricotta
.25 c. melted butter

I use the same bowl, knife (for stirring), teaspoon, and water cup measure each time I make bread so it becomes habitual and like second nature.  Put the yeast and tepid water in the bowl, let it stand for 5-10 minutes.  Measure out all of the dry ingredients into the bowl, stir once or twice with a knife.  Add the water, mix with the knife.  Add the oil, stir with the knife, scraping the sides and incorporating all of the ingredients.  You will have a lumpy bunch of stuff.  If you need more water to incorporate everything together, add it in very small quantities.  At this stage of the process, a little water goes a LONG WAY!  Though you can always add more flour if you add too much water, for ease of preparation, you’re trying to just mix and massage your mixture into a dough with the “proper” consistency.  The weather every day is different, so your flour/water/yeast/oil/salt mixture will likewise have slightly different characteristics.  Once you have a mixture that is mostly “coherent,” i.e., sticking together, knead it by hand in the bowl until it is all fully mixed.  Your dough will still be a bit sloggy, i.e., not smooth and tight, but that is just the way the dough is before the first rise.  Once you have a workable dough mixture, put a wet cloth over the bowl and let it rise for 2 hours.  Knead the mixture and let rise for another hour.  At this point, I have started putting the dough in the refrigerator (if it is summer) or simply on the counter (if it is winter) and letting it rise over night.  You don’t have to do that.  And, if you want to bake your bread after the third rising, you can.  

To bake the bread, preheat the oven to 400 degrees (for the crunchy semolina loaf) and spray the oven with water two or three times.  Once the oven is at the right temperature, mold your bread into the shape you want and place it on a baking sheet prepared with a thin coat of cornmeal.  Spray water on your loaf.  Bake in the oven for 40 minutes.  That’s it!  You should have some lovely bread! Instructions for preparing and baking the breakfast bread are forthcoming.