Ingredients
- 1 package (1/4 ounce) active dry yeast
- 2-1/4 cups tepid to warm water (110 to 115)
- 3 tablespoons sugar
- 1 tablespoon salt
- two tablespoons canola oil
- 6-1/four to six-3/4 cups all-purpose flour
Directions
- Inside a large bowl, dissolve yeast in tepid to warm water. Add some sugar, salt, oil and three cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at any given time, to create a soft dough.
- Turn onto a floured surface knead until smooth and elastic, 8-ten minutes. Devote a greased bowl, turning once to grease the very best. Cover and let increase in a hot place until bending, about 1-1/2 hrs.
- Punch dough lower. Turn onto a gently floured surface divide dough in two. Shape each right into a loaf. Devote two greased 9x5-in. loaf pans. Cover and let rise until bending, about 30-forty-five minutes.
- Bake at 375 for 30-35 minutes or until golden brown and bread sounds hollow when drawn on. Remove from pans to wire racks to awesome. Yield: 2 loaves (16 slices each).
Initially printed as Homemade Bread within the Taste of Home Cook book 2006, p452