Ingredients
Equipment
Method
- In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5-10 minutes until the mixture is frothy.
- Stir the salt and vegetable oil into the yeast mixture. Gradually add the bread flour, mixing until a shaggy dough forms.
- Knead the dough on a floured surface for 8-10 minutes or in a stand mixer with a dough hook for 6-8 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 60-90 minutes, or until doubled in size.
- Punch down the dough and divide it in half. Shape each half into a loaf and place them in two greased 9x5 inch loaf pans.
- Cover the loaf pans and let the dough rise for another 30-45 minutes, until it rises about 1 inch above the pan rims.
- Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, until the crust is golden brown and the internal temperature reaches 190°F (88°C).
- Let the loaves cool in the pans for a few minutes before transferring them to a wire rack to cool completely before slicing.
Notes
Measuring Flour: Spoon flour into your measuring cup and level it for the most accurate measurement.
Storage: Store cooled bread in a bread box or plastic bag at room temperature for up to 4 days.
Storage: Store cooled bread in a bread box or plastic bag at room temperature for up to 4 days.