Ingredients:
2 cups warm water (110-120°F)
⅔ cup granulated sugar
1½ tablespoons active dry yeast
1½ teaspoons salt
¼ cup vegetable oil
6 cups all-purpose flour
Directions:
Activate the Yeast:
In a large mixing bowl, combine the warm water and sugar, stirring until the sugar dissolves. Sprinkle the yeast over the top and let it sit for 5-15 minutes until it becomes frothy.
Mix the Dough:
Add the salt, vegetable oil, and 3 cups of the flour to the yeast mixture. Stir until a smooth batter forms. Gradually add the remaining flour, switching to a dough hook attachment (if using a stand mixer) once the dough becomes too thick to stir.
Knead the Dough:
Mix or knead the dough until it pulls away from the sides of the bowl and becomes smooth and elastic. If kneading by hand, turn the dough onto a lightly floured surface and knead for 5-7 minutes.
First Rise:
Place the dough in a greased bowl, turning it to coat all sides with oil. Cover with plastic wrap or a damp, warm towel. Let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
Shape the Loaves:
Punch down the dough and divide it into two equal portions. On a lightly floured surface, flatten each portion into a rectangle. Roll it up tightly, jelly-roll style, and pinch the seams to seal. Tuck the ends under and place each loaf into a greased 9×5-inch bread pan.
Second Rise:
Cover the pans with a towel or plastic wrap and let the dough rise for 30-50 minutes, or until doubled in size.
Bake the Bread:
Preheat your oven to 350°F (175°C). Bake the loaves for 25-30 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.
Cool the Loaves:
Remove the bread from the oven and immediately brush the tops with melted butter for a glossy finish. Let the loaves rest in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes (active) + 1.5 hours rising | Baking Time: 30 minutes | Total Time: Approximately 2 hours 15 minutes
Calories: Approximately 150 kcal per slice (based on 24 slices) | Servings: Makes 2 loaves
Helpful Tips:
Make it Softer: For an even softer loaf, substitute ¼ cup of the water with whole milk.
Storage: Wrap cooled loaves tightly in plastic wrap or foil to keep them fresh for up to 4 days.