Kiss your fear of working with yeast goodbye and learn the secrets to moist, tender, homemade bread with guidance from King Arthur Flour baking instructor Amber Eisler. First, find out how to accurately measure your ingredients using either cups or a scale. And, get expert tips for mixing and kneading your dough for best results. Next, learn how to let your dough rest (and why that's important) and find out how to identify when your dough is proofed and ready to bake. Discover how to create both a loaf and a free-form bâtard using only four ingredients. Then, add olive oil to the equation as you make focaccia, rustic rolls and soft breadsticks. Plus, learn how to create whole-grain bread that's moist, light and flavorful. And, finish class with a little — or a lot — of butter as you make a buttery Nanterre and a beautiful braided loaf, sure to be your new, go-to party trick.