My mom used to get frozen dough loaves at Christmas, bake them up for the neighbors as gifts. I tried my hand a loaf of delicious white bread and oh my did it rise to perfection and it was beautiful! This recipe makes three loaves or nine minis loaves so be ready to either make friends with some fellow bread lovers or make a half of a recipe and enjoy what you can.
White Bread
3/4 cup sugar
3 cups warm water
1 1/2 Tablespoon active dry yeast (not instant)
1/3 cup vegetable oil
1 egg, beaten
1 Tablespoon salt
7 1/2 to 8 1/2 cups bread flour (or all-purpose flour)
1. Combine sugar, warm water, and yeast in a large mixing bowl.
2. Let stand for 10 minutes while the yeast poofs and dissolves.
3. Combine oil, egg, and salt into yeast mixture. Mix to combine.
4. Add flour, one cup at a time, mixing well and kneading well in between. Don’t add all the flour at once, especially towards the end. How much flour you need depends on lots of variables- you don’t want dough that’s too dry. It needs to be elastic and slightly sticky, but not so wet that it leaves moisture at the side of the bowl.
5. Knead for 5 min by hand or 2-3 minutes in a mixer.
6. Cover dough with a clean dish towel and allow it to rise until doubled, about 45 min. Then punch down. Allow to rise for a 2nd time, covered, for 30-45 min. Then separate dough into 3 equal sections and with a rolling pin, roll into sections approximately 5 inches by 12 inches.
With each section, roll it from bottom to top and put seam side down into a greased 4x8 inch loaf pan. Cover with a clean kitchen towel and let rise 30 minutes.
7. Bake at 380 degrees for 24 minutes (this is a change from what the video says) or when tops are golden brown. Take out of loaf pans, let cool on a wire rack for at least 30 minutes before slicing.
2. Let stand for 10 minutes while the yeast poofs and dissolves.
3. Combine oil, egg, and salt into yeast mixture. Mix to combine.
4. Add flour, one cup at a time, mixing well and kneading well in between. Don’t add all the flour at once, especially towards the end. How much flour you need depends on lots of variables- you don’t want dough that’s too dry. It needs to be elastic and slightly sticky, but not so wet that it leaves moisture at the side of the bowl.
5. Knead for 5 min by hand or 2-3 minutes in a mixer.
6. Cover dough with a clean dish towel and allow it to rise until doubled, about 45 min. Then punch down. Allow to rise for a 2nd time, covered, for 30-45 min. Then separate dough into 3 equal sections and with a rolling pin, roll into sections approximately 5 inches by 12 inches.
With each section, roll it from bottom to top and put seam side down into a greased 4x8 inch loaf pan. Cover with a clean kitchen towel and let rise 30 minutes.
7. Bake at 380 degrees for 24 minutes (this is a change from what the video says) or when tops are golden brown. Take out of loaf pans, let cool on a wire rack for at least 30 minutes before slicing.
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