2. Coat the dough in water or oil to prevent it from drying out, which will stop the rising.
3. You want to create a little greenhouse for it, so it stays moist and warm. Do this by putting the dough in a bowl, then covering the top of the bowl. There needs to be enough space for the dough to expand. I find it best to cover the bowl with a plastic bag that has plenty of space above the bowl.
4. Make a note of how big the dough is.
5. Give it a warm place to rise in. If necessary, heat the oven to warm, turn it off, and keep it in there with the door closed. Don't let the plastic touch anything.
6. Let it rise until doubled in size. The time it takes depends on the ingredients, temperature, and elevation. Check it every half hour.
7. After the first rise, some recipes will have the dough get thoroughly kneaded again, some will have it gently shaped and left at that. In any case, the same environment must be replicated so that the dough stays warm and moist, and doesn't get smashed when it enlarges during the second rise.
8. For loaves of bread baked in a pan, it should rise until it is about an inch above the pan's rim. And larger than that can cause a collapse. For rolls or other types of loaves, let it rise until it reaches the desired size.
9. Bake it according to the recipe.
This method can be used for any yeast bread, unless the recipe specifies a different method.
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