- 2 cups warm water (110 degrees F/45 degrees C)
- 2/3 cup white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 6 cups bread flour
Dissolve the sugar in the water in your mixing bowl. Add the yeast. Stir it a bit.
Let it proof or get foamy. About 10 minutes?
Add your salt and oil to the yeast.
Add flour one cup at a time.
I used it all.
Scrape down the sides of the mixer and let the dough come together.
Now you can use your dough hook to knead the dough or knead on a floured surface. I had some tension to work out, I chose the roul pat.
Knead until smooth.
Place the dough into a oiled bowl and turn once to coat.
The recipe said cover with a damp towel, so I did. Let it rise for an hour, or...
Until doubled in size.
Punch it down and knead it again for a few minutes.
Ready for the pans.
Divide the dough and place in oiled pans. I oiled my stoneware I just got because it's brand new, otherwise I would not have.
Cover and let rise for 30 minutes.
Bake at 350 degrees, the recipe said 30 minutes I took mine out at 25, tested it by tapping on it and it was done.
***This was originally posted on GPAC*** Submitted by Love Abounds