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.
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