Ingredients
- 2 cups warm water (about 110°F / 43°C)
- 1/2 cup granulated sugar
- 1 tablespoon active dry yeast
- 1/4 cup vegetable oil or melted shortening
- 1 tablespoon salt
- 6 to 7 cups all-purpose flour
Instructions
- Activate the yeast:
In a large mixing bowl, dissolve the sugar in warm water. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy. - Mix wet ingredients:
Stir in the vegetable oil and salt. - Add flour:
Gradually add 4 cups of flour to the yeast mixture, stirring well to combine. - Knead the dough:
Turn the dough out onto a floured surface and knead, adding more flour as needed, until the dough is smooth, elastic, and no longer sticky (about 8-10 minutes). - First rise:
Place the dough in a greased bowl, turning it once to coat the top. Cover with a clean towel and let it rise in a warm place until doubled in size, about 1 to 1 1/2 hours. - Shape the loaves:
Punch down the dough and divide it into two equal parts. Shape each into a loaf and place them into greased 9×5-inch loaf pans. - Second rise:
Cover the pans loosely with a towel and let rise until doubled, about 45 minutes. - Bake:
Preheat the oven to 375°F (190°C). Bake the loaves for 30-35 minutes or until golden brown and they sound hollow when tapped. - Cool:
Remove the bread from the pans and cool on a wire rack before slicing.
If you want, I can help you add variations, tips, or nutritional info too! Would you like that?