White Bread


  • 2 1/2 cups water, at a temperature between 105 and 115 F
  • 2 (1/4 ounce) packages yeast
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 6 1/2 cups flour

Mix the water, yeast, and sugar together in a small bowl.
Add the salt to 5 1/2 cups of the flour in a large bowl.
Set the other cup of flour aside. Mix the liquid and the dry together and then add the oil.
Mix until it comes away from the sides of the bowl, sprinkle some of the last cup of flour on a wooden surface, and knead until the dough gets sticky again.
Keep adding more flour and keep kneading.
Push forward, fold over, push forward, fold over.
Put a little oil in the large bowl, that has been scraped clean, add the kneaded dough and roll it over a few times to coat. Cover, let stand for about one hour in a warm place. Punch down, cut the dough in half and roll it out to about a 9 inch by 18 inch rectangle. Roll it up, tuck in the ends and place in a very well lubricated ( I use crisco) glass baking dish.
Repeat with the other half, and then cover with a cloth and let it rise again for about 45 minutes.
Use a sharp knife to put a few slashes in the top, brush with a little beaten egg or milk, and put into a pre-heated 375 (f) oven for 30 minutes.
The bread is done when an instant read thermometer reads 190 (f* 2 1/2 cups water, at a temperature between 105 and 115 F

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