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Prepare the dough In a large bowl or stand mixer
add the yeast, water and a pinch of the sugar or
honey. Allow to rest for 5 to 10 minutes until
foaming and bubbly. This is called proofing the
yeast, to make sure it is active. If it doesn’t foam,
the yeast is no good, and you need to start over with
fresh yeast.
Add remaining sugar or honey, salt, oil, and 3 cups
of flour. Mix to combine.
Add another cup of flour and mix to combine. With the
mixer running add more flour, half a cup at a time,
until the dough begins to pull away from the sides of
the bowl. The dough should be smooth and elastic, and
slightly stick to a clean finger, but not be overly
sticky. Add a little more flour, if needed.
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Knead the dough Mix the dough for 4 to 5 minutes
on medium speed or knead with your hands on a lightly
floured surface, for 5 to 8 minutes.
First Rise Grease a large bowl with oil or cooking
spray and place the dough inside, turning to coat.
Cover with a dish towel or plastic wrap and allow to
rise in a warm place until doubled in size, about 1
and a half hours.
Spray two 9x5 bread pans generously with cooking
spray on all sides.
Punch the dough down well to remove air bubbles.
Divide into two equal portions. Shape each ball into
long logs and place into greased loaf pans.
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Bake Preheat oven to 350 F. Bake bread for about
30 to 33 minutes, or until golden brown on top. Give
the top of a loaf a gentle tap; it should sound
hollow.
Invert the loaves onto a wire cooling rack. Brush the
tops with butter and allow to cool for at least 10
minutes before slicing.
Once cool, store in an airtight container or bag for
2 to 3 days at room temperature, or up to 5 days in
the refrigerator.
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