My favorite bread recipe I found on Hillbilly Housewife.

I love the fact that I can do the mixing and kneading right in the bowl. It’s so much less messy. I usually let the bread rise on top of my oven. If the house is a tad cold I preheat the oven while the bread rises. Recently I’ve had some trouble because of how cold our house is in winter. (I keep the thermostat between 62 and 65 degrees F during the day). I tried a trick I read online. I heat a bowl of water in my microwave for two minutes and then put in the bowl of dough and close the  door. The steam seems to help the bread rise better when the house is cold.

It took a couple of tries to get the hang of it, but now I make it 3 or 4 times a month, sometimes more. I almost always double the recipe and pop one loaf in the freezer. I usually cut the loaves in half before I freeze them, since the bread doesn’t stay fresh as long as store bought bread. Usually it tastes fresh for two or three days and then it makes great toast. A half loaf works well because in our house it usually gets eaten before it gets too stale.