1) In a large bowl, dissolve the sugar in warm
water, and then stir in yeast.Give the yeast, water and sugar a
little stir. The water should be warm enough—ideally between 105º
and 115º—to really get the yeast going.
2) Mix salt and oil into the yeast. Mix in
flour one cup at a time.
3) Knead dough on a lightly floured surface
4) 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.
5) Punch dough down. Knead for a few minutes,
and divide in half.
6) Shape into loaves, and place into two well
oiled 9x5 inch loaf pans.
7) Allow to rise for 30 minutes, or until dough
has risen 1 inch above pans.
8) Bake at 350 degrees F (175 degrees C) for 30
9) Remove from oven and brush with butter while
in pans. Cool 5 minutes and then remove bread
from pans and cool on a rack.
10) Wrap in plastic wrap while still slightly warm
to make a nice soft crust.
Test Kitchen Tips
Be careful that your water isn't too hot when proofing yeast.Be
patient, and let the mixture stand for 5-10 minutes. This allows
the yeast enough time to gobble up all that sugar and produce
plenty of carbon dioxide. Once it’s nice and bubbly, it’s ready to
be incorporated into your mixture.
How to store homemade bread? Let the bread cool completely and
place in Ziploc bag or wrap in foil. The homemade bread should
last 2 to 3 days stored at room temp.
How to freeze homemade bread? If you’re wanting to save the bread
for later, it freezes beautifully! I like to slice the loaf all
the way through, place it in a plastic bread bag, and freeze it as
soon as it has cooled completely. To thaw it, just pop the loaf in
the fridge for a few hours. I love that I can pull out a few
slices as needed for toast, or pull out a full loaf for soup night
or when I’m making sandwiches for school lunches.
To speed up first rising, place bowl of dough on top of slightly
smaller bowl of hot water.
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