Ok... we tried our first yeast bread today. I approximately halved the basic white bread recipe from the Better Homes and Gardens cookbook to make a single loaf instead of two, but used double the yeast, since what I had available had been sitting in the closet for at least a year, and probably longer. We just dumped the yeast into the flour, and used room temp. milk. The kids kneaded for about 30-45 minutes though, with different children kneading more or less well. Periodically, I'd collect all the dough, mix it together, and redistribute, so the overall kneading balanced out. Let rise once, punch down, let rise in a boule, and bake on a cookie sheet in the toaster oven. I was really surprised at both how evenly the bread baked, and how moist it was. The crust was really crisp and flakey, but inside it was super moist! I hope the pic shows the crust and crumb ok... slicing warm bread with a steak knife is not my favorite technique!