Ingredients

Instructions

  1. I use a mixer with a dough hook but it is just as easy to mix by hand if you don't have one.
  2. Proof the dough in a warm draft free place, I turn the stove on warm (150 F) when the yeast is proofing the turn off when I add the flour.
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  4. In your mixer bowl pour warm water and sugar, stir until sugar is dissolved.
  5. After sugar dissolves stir in yeast and allow the yeast to proof until yeast gets to a creamy foamy state. about 5-10 minutes max. depending on how warm the water is.
  6. After yeast proofs mix in oil and salt into the yeast.
  7. mix in flour 1 cup at a time, after all four has been mixed(6c.) it it will still be a little sticky. do not add more flour to the mixer.
  8. Turn bread out onto a well floured surface an knead until smooth .
  9. Place dough in a well oiled bowl and turn dough to coat with oil.
  10. Cover bowl with a damp cloth/towel and allow dough to rise in a warm place and double in size. about 1 hour.
  11. After dough doubled punch center down and tun onto your floured surface again an knead for a few minutes, and then divide the dough n 1/2 and shape into loaves .
  12. Place the 2 loaves in well oiled bread pans and let rise a second time for about 30-45 minutes, until dough rises about 1-2 inches above the pans. If you happen to forget about them an they rise higher , no harm you just will have a bigger loaf.
  13. I proof them in the oven the then just turn the heat on.
  14. Bake a 350 degrees for 30-35 minutes.