I actually found it online, but I split it 'cause I didn't want to make that much.
2 cups warm (110 degree) water 2/3 cup white sugar 1 1/2 tablespoons active dry yeast 1 1/2 teaspoons salt 1/4 cup vegetable oil 6 cups bread flour
In a large bowl dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until 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.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. (I used three of the smaller sized loaf pans, which made two normal sized loaves and one giant loaf.) Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
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(swoon)
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2 cups warm (110 degree) water
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
In a large bowl dissolve the sugar in warm water, and then stir in
yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead
dough on a lightly floured surface until 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.
Punch dough down. Knead for a few minutes, and divide in half. Shape
into loaves, and place into two well oiled 9x5 inch loaf pans. (I used three of the smaller sized loaf pans, which made two normal sized loaves and one giant loaf.) Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
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