Summers uses hot water from the tap. Use good yeast. Summers uses SAF Instant Yeast, a rapid-rise yeast that works faster than regular or cake yeast. Buying packets at the supermarket is more expensive. Store it in a jar in the refrigerator or freezer.
Summers finds that yeast loses a little punch after three months.
Don't add too much flour. The dough should be easy to knead. At least one-half of the recipe should call for wheat flour, white or whole wheat. Other grains and flours lack sufficient gluten for bread to rise. If it's a humid day, add a little more flour to your dough.