Ingredients
1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups all-purpose flour
Directions
In a large bowl, dissolve yeast in warm water. Put the warm water in first and then add the yeast. This step can be done in the bowl of your standing mixer. Cover the bowl with a towel and wait approx. 10-20 minutes the mixture should look frothy.
Add the sugar, salt, oil and 3 cups flour. Beat until smooth. If using a standing mixing use the whisk attachment.
Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. If you are using a standing mixer attach the dough hook for this step.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. If you are using a standing mixer there is no need to turn onto a floured surface just keep the dough hook actively moving the dough around until all the dough is wrapped around the hook.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
*Note – your oven might have a bread proofing feature
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