- 2 cups warm water (110 degrees F/45 degrees C)
- ⅔ cup white sugar
- 1 ½ tablespoons active dry yeast
- ¼ cup vegetable oil
- 1 ½ teaspoons salt
- 6 cups bread flour
Directions:
Dissolve sugar in warm water in a large bowl, and then stir in yeast. Allow to proof until yeast resembles a creamy foam, 5 to 10 minutes.
Mix oil and salt into the yeast. Mix in flour one cup at a time, you can also you a kitchen aid mixer with the dough hook.
Knead dough on a lightly floured surface until smooth. (The dough may be sticky when it comes out of the mixer but keep kneading on the floured surface, it will come out smooth)
Place in a well-oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. (A trick is to place the bowl in the oven with the light on. It creates just enough eat from the light to come out perfect)
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well-oiled 9×5-inch loaf pans.
Allow to rise until dough has topped the pans by one inch, about 30 minutes. Preheat the oven to 350 degrees.
Bake the risen loaves in the preheated oven until golden brown for 30 minutes.
