Ingredients
- 2 cups warm water (110°F/45°C)
- â…” cup white sugar
- 1½ tablespoons active dry yeast
- 1½ teaspoons salt
- ¼ cup vegetable oil
- 6 cups all-purpose flour
Instructions
- In a large bowl, dissolve the sugar in warm water, then stir in the yeast. Let sit for about 10 minutes, or until the mixture becomes foamy.
- Stir in the salt and vegetable oil.
- Gradually mix in the flour, 1 cup at a time, until the dough pulls away from the sides of the bowl.
- Turn dough out onto a lightly floured surface and knead for about 8–10 minutes, or until smooth and elastic.
- Place dough in a greased bowl, turning to coat the surface. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.
- Punch dough down. Divide in half and shape into loaves. Place into two greased 9×5-inch loaf pans.
- Cover and let rise for 30–45 minutes, or until dough has risen about 1 inch above pans.
- Preheat oven to 350°F (175°C). Bake loaves for 30 minutes, or until tops are golden brown and loaves sound hollow when tapped.
- (Optional) Brush tops with melted butter while hot for a softer crust.
- Cool on wire racks. Slice and enjoy!
Let me know if you’d like a version using whole wheat or without sugar!