PREP TIME 2 hours
COOK TIME 25 mins
TOTAL TIME 2 hours 25 mins
Serves: 2 loaves
2 Cups warm water about 110-120 degrees
⅔ Cups white sugar
1½ Tablespoons yeast
1½ Teaspoons salt
¼ cup vegetable oil
6 cups flour
Place sugar and water in bowl
Sprinkle with yeast and let dissolve 5-15 minutes
Add salt, oil and half the flour mix together.
Add remaining flour. Change to dough hook and mix till its pulling away from the sides.
Pull out onto lightly floured surface and knead shortly
Place in greased bowl flipping to cover both sides.
Top with saran wrap or damp warm towel
Set aside in draft free area and let rise till doubles in size. About 1 hour
Remove cover and punch down.
Lay out on lightly floured surface and cut in half.
Flaten out into rectangle and “jelly” roll into a loaf.
Pinch ends together and place in greased 9×5 bread pans.
Repeat with other half.
Cover and let rise till double in size about 30-50 minutes.
Pre-heat oven to 350 degrees.
Once double in size bake for 25-30 minutes.
Pull out and brush top with butter.
Let rest 10 minutes before removing to cooling rack.
*Bakers notes: I’ve decreased the sugar down to ¼ cup or ⅓ cup instead of using full amount.
I’ve also cut the oil down to 2 Tablespoons and substituted the oil for butter.
For step by step tutorial follow photos.
(Note I forgot pictures of the first few steps… here’s the details)
Put sugar in bowl and add water give it a lil stir to dissolve and sprinkle yeast over the top… let it set till it gets foamy 5-15 mins then add the salt, oil & 3 cups flour and mix. If your using a mixer change it out to your dough hook and add the remaining 3 cups flour, mix till its formed a ball and pull it out… knead it a little more to form a soft round ball, place it into a greased bowl and flip it so its grease on both sides… top it with saran wrap or warm damp cloth let rise and follow the remaining directions on the other pictures!