My Mom has this whole wheat bread recipe that she used on a weekly basis for most of my childhood. Every Friday she would pull out her wheat mill, grind up some flour and then proceed to make deliciously fresh bread. Then when I was 9, my Mom gave birth to my younger brother, Aaron, and while she was recovering I took over the weekly bread baking. Because you can't let a good thing like homemade bread stop even for a week.
And even at 9, I loved to bake.
One of my older brothers, who had decided to take up juggling, would come in the kitchen at precisely the moment the dough was coming out of the mixer. Bread dough stalker! He would grab three hunks of dough and proceed to juggle them. Until he inevitably would drop one on the floor two minutes later, of course. That kinda put a damper on him continuing the show.
To this day, it feels weird to bake bread without somebody trying to juggle the dough.
Hope y'all enjoyed that story. :)
Anyhow, my point is that I've been making bread for a long time and this time around I wanted to make the dough be one that could be stored in the fridge for a week or two so I only needed to bake a loaf at a time. My mom's original recipe makes like 5 loaves!
Here's a smaller quantity, slightly modified version of that recipe,
In a large mixing bowl, combine yeast and warm water.