2 Loaf Bread Recipe
Though this is written as a x2 loaf recipe I usually divide and bake in x4 small loaf pans which makes the bread slices more universal. Just reduce the bake time 20 - 24 minutes total.
Ingredients
- 2 cups warm water (110°F/45°C)
- ½ cup white sugar
- 1 ½ TBSP active dry yeast
- 1 ½ tsp salt
- ¼ cup vegetable oil
- 5-6 cups all-purpose or bread flour
Instructions
- In a large bowl or stand mixer, dissolve 2 TBSP of the sugar in the warm water. Whisk slightly to dissolve the sugar. Stir in yeast and allow to proof until the yeast resembles a creamy foam, about 5 minutes.
- Add in remaining sugar, salt, and oil. Begin to mix using a rubber scraper or the dough hook on your stand mixer. Add the flour one cup at a time, reserving the last cup to see if needed.
- The dough should pull away and clean the bowl, sticking on the bottom in a small circle about the size of a quarter. If this happens with 5 cups of flour, do not add more. Otherwise, add flour a couple of tablespoons at a time until it cleans the bowl.
- Knead the dough for 7 minutes. Place in a well-oiled bowl, turning the dough to coat. Cover with a damp cloth and allow to rise in a warm area until doubled in bulk, about 1 hour.
- Punch dough down, knead for 1 minute, and divide dough in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above the pans.
- Bake at 350°F (175°C) for 30-40 minutes. Cool, brush with butter, and enjoy!