Liquid: Provides moisture to help form gluten and it activates the yeast
Leavening: Produces carbon dioxide and makes the bread rise
Salt: Adds flavor, regulates the action of the yeast, and inhibits certain enzymes in the flour
Sugar: Adds flavor, is a food for the yeast, helps in browning and texture
Fat: Adds tenderness
Eggs: Adds flavor and richness and enhances color and structure
Mix the dough by dissolving the yeast in the water when the water is at the correct temperature.
Knead the dough with the heels of your hand in a push-fold-turn motion to create gluten. Gluten makes the dough elastic and strong.
Proof the dough by allowing the dough to sit until it's "double in bulk". To determine if the dough is good, push two fingers in the dough and look for imprints that remain in the dough. During this step "fermentation" takes place meaning alcohol and carbon dioxide are formed and the alcohol is dissolved during baking. The carbon dioxide causes the bread to rise and makes the dough double.
Punch down the dough by pushing your fist into the center and this will release the carbon dioxide.
Shape the dough into the shape the recipe says to.
Bench Proof the dough after the dough is shaped. Let the dough double in size in a warm, draft free place.
Bake the shaped dough in a pan according to the recipe directions. Within the first few minutes you will experience an "oven spring" meaning the dough will rise dramatically.