Description
This is a great bread for toast and jams, sandwiches etc.
Ingredients
Scale
- 2 cups water (110°F)
- ⅔ cup white sugar
- 1 ½ tablespoons active dry yeast
- 1 ½ teaspoons salt
- ¼ cup vegetable oil
- 5 ½ cups flour
Instructions
- Dissolve sugar in warm water in a large bowl, and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 10 minutes.
- In a separate small bowl, mix the oil and the salt together and stir well to combine. Pour this into the yeast mixture.
- Using a stand mixer and dough hook, mix in flour one cup at a time. Let this knead on the low setting for 2-3 minutes, no more. You may have to keep pushing the dough down off the hook as it tends to climb.
- Place the dough in a well-oiled large bowl that is two times the size of the dough, and turn the dough to coat lightly in oil. Cover with a clean damp cloth. Allow the dough to rise in a warm area until doubled in size, about 1 hour.
- Oil two 9×5 loaf pans and set aside.
- Punch the dough down. Knead for a few minutes, and divide the dough in half. Shape into loaves, and place into the oiled loaf pans.
- Place the dough back into the warm area covered by a damp towel and allow it to rise until the dough has risen above the edge of the pan by one inch, about 30-40 minutes.
- Preheat the oven to 350°F while your dough is rising.
- Place the risen loaves in the preheated oven and bake for 30 minutes.
Notes
- Store bread at room temperature for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg