There are only a few things that you
really need to baking bread, there are a few things that make the
job much easier, but the only things you really have to have, are
a really good thermometer, two big bowls, a strong spoon, a good
surface to knead dough on, and strong arms. With these things you
can make a find loaf of bread. But say kneading is not for you,
or for health reasons you can't do it, well you can do like many
have done, and purchase for yourself, a heavy duty mixer. Kitchenaids
already grace some of our homes, and although they are very expensive,
they last forever, and do more tasks than you ever dreamed of. Can
you tell I love my kitchenaid? If you have the money and think you
will use it, it is a worthwhile investment, and will make bread
making much easier and doable. If not, then start building some
arm muscles as bread is great for that :)
One thing that is a MUST is a good thermometer.
I use what is called an instant thermometer, that looks like this
photo. 
these work well not only for this job but as a meat thermometer,
and they can be picked up for less the $5.
As for Mixing bowls, most any will work, but it
should be sturdy. especially if you will be mixing the dough by
hand. I myself prefer, a metal or glass bowl to set my bread to
raise, but that is just a personal thing, but I think they conduct
warmth better, and the dough stays warmer,thus it rises better.
A good surface for kneading should be smoother,
and preferably at a good height for you. A wood butcher block, dusted
with a bit of flour, is ideal, but a counter top that is not overly
scratched or dinged works fine.
If you plan to make bread sticks, or cinnamon rolls, a
good sturdy wooden rolling pin, is highly advisable. Yeast
doughs don't roll easy, and spring back because of the gluten, so
a big sturdy pin, will make it a bit easier to roll.
Loaf pans,and cookie sheets should be sturdy,
I dont really care for air bakes personally for baking bread, because
it seems hard to me to get the internal temp, in a loaf of bread
high enough, to bake the middle with the insulated pans.I have had
enough loaves that were done on the outside but not in the middle
to know I would prefer to stick with a good single layer pan. I
think that bread cooks better, in a good aluminum,stainless steel
or even castiron, loaf pan. I use cheap but heavy aluminum pans
I got from Walmart for less than $2 apiece. They work great, and
between my airbakes,nonstick, and these, they are my favorite. Other
types you might come across, are enamel, and terra cotta. I actually
have a set of bread pots, made from terra cotta, and enameled on
the inside, that make the most crusty good tasting loaves of bread.
So if you see something like this in a gift catalog, or in the dollar
store, grab them they are really nice for a change.
And that is the end of Lesson 1 on Breadbaking, it is my hope
that you have learned something today that you did not already know.
If you have then I have done my Job.
Next week we will cover Techniques and tricks, that I have learned
along the way, to make your bread come out great every time.
See you next week !!!
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