There is no kneading involved in this recipe and only one rising so it is a brilliant introduction to using yeast. When making yeast bread, remember that yeast is a living organism. In order to grow, it requires warmth, moisture and nourishment. The yeast feeds on the sugar and produces bubbles of carbon dioxide which expand in the heat oven the oven and rise the dough. Have the ingredients and equipment at blood heat. Heat of over 45˚C / 113˚F will kill yeast. Different flours produce breads of different textures and flavour. The amount of natural moisture in the flour varies according to atmosphere conditions. The quantity of water should be altered accordingly. The dough should be just too wet to knead – in fact it does not require kneading.