BREADS

Basic White Bread

2 pkgs active dry yeast

½ cup sugar

3 cups warm water (105 degrees to 115)

1 tablespoon salt

½ cup vegetable oil

9 to 9 ½ cups unbleached flour

Dissolve yeast and 1 teaspoon sugar in 1 cup warm water in a large bowl. Let set until foamy, 5 to 10 minutes. Combine yeast mixture, remaining sugar, 2 cups warm water, salt, vegetable oil and 4 cups flour. Beat well for 5 minutes; add remaining flour, 1 cup at a time, until a stiff dough is formed. Turn dough out of bowl onto a well-floured surface and knead until smooth and elastic, adding flour if needed. Form into a ball and place in a well-greased bowl; turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, 60 to 90 minutes. Punch down dough, divide into three portions and allow to rest on a lightly-floured surface for 10 minutes. Shape into loaves and place in three greased 8 ½ x 4 ½ x 2 1/2-inch loaf pans. Cover and let rise in a warm place, free from drafts, until doubled, about 60 minutes. Bake in a preheated 400-degree oven for 20 minutes or until crust is golden brown and bread sounds hollow when tapped. Remove from pans; cool on wire racks. Note: This bread can be easily made in a heavy-duty mixer.

Makes 3 loaves

My personal notes about this recipe:  Make sure the water is at the right temperature when you add the yeast or you could kill the yeast and your bread won't rise.  I have not mastered oven proofing.  I do mine in a bathroom with a space heater running.  I only have 2 loaf pans the size called for here so I did 2 full size loafs and divided the 3rd ball into 3 and used mini loaf pans.  It worked perfectly.  I hope you enjoy making as much as I do.