INGREDENT
- 2 cups warm water (110°F/45°C)
- ⅔ cup white sugar
- 1½ tablespoons active dry yeast
- 1½ teaspoons salt
- ¼ cup vegetable oil
- 6 cups all-purpose flour
Instructions
- Activate Yeast:
In a large bowl, dissolve the sugar in warm water. Stir in yeast and let it sit for about 10 minutes, until the mixture becomes foamy. - Mix Dough:
Add salt and oil to the yeast mixture. Gradually mix in the flour, 1 cup at a time, until a soft dough forms. - Knead Dough:
Turn the dough out onto a floured surface and knead for about 8–10 minutes, until smooth and elastic. - First Rise:
Place the dough in a lightly oiled bowl, turning once to coat the top. Cover with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size. - Shape Loaves:
Punch down the dough. Divide it in half and shape into two loaves. Place in two greased 9×5-inch loaf pans. - Second Rise:
Cover the pans and let the dough rise again for about 30–40 minutes, or until it has risen 1 inch above the rim. - Bake:
Preheat oven to 350°F (175°C). Bake the loaves for 30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped. - Cool & Serve:
Remove from pans and cool on wire racks. Slice and enjoy!
Let me know if you want a version with milk or honey for a softer or sweeter loaf.