Baking Bread

I always wondered why my grandmother always made bread early in the morning and now I know why, making bread is a hot process and making it in the middle of the afternoon with no air conditioner will have you running for the nearest hose.

Something you should know about making bread, know the type of yeast you are using and make sure it hasn't expired and keep the ingredient list to a minimum.

Active dry yeast is the most common and should be "proofed" before adding it to the mixture, proofing just means that you hydrate it or as someone used to say "warm it up and feed it". 
Instant yeast is fairly new to the bread baking world but the nice thing about that is it can be added to the flour without proofing.
I never use rapid rise yeast because it has a dough conditioner added to it, usually ascorbic acid. Most bakeries will use cake yeast because it is active yeast, the problem with it for home use is it has a two week shelf life if it is refrigerated and it can grow mold, so unless you are baking bread for the local church bake sale stick to the active dry or the instant yeast.
There is another yeast and that is wild yeast, found in the air around us and great for sourdough breads. It takes a couple of days and constant supervision, but it makes tasty breads especially in the winter.

If you can find an unbleached, unbromated flour that is fantastic (and more healthy). I suggest King Author and I am finding it more and more in local grocery stores. The reason I suggest this bread flour, is because it has a high gluten content making a softer and more elastic bread. 

If you don't want to use white sugar, try using honey or agave syrup they are natural sugars and usually have less processing. Make sure they are pure and no added ingredients are being added.
As for salt, table salt works fine. add water and you have all the ingredients for a good loaf of bread.

My favorite mixer for the home is a Kitchen-Aid because it is what my grandmother used. I know it is not cheap, so if you don't have one but you have a mixer with a dough hook you are in good shape. Kitchen-Aid will tell you not to go over 2 when using a dough hook so make sure you know what your manufacturer suggests.

Well, I think I will go make some bread, have a great day!