CategoryBreadDifficultyIntermediate
While this may look like the white stuff you buy at the grocery it tastes vastly different. Not to mention no preservatives keeping it shelf-stable.
Yields8 ServingsPrep Time1 hrCook Time45 minsTotal Time1 hr 45 mins
5 ½ cups all-purpose flour
1 heaping tbsp instant yeast (not rapid rise)
1 ½ tbsp sugar
2 ½ cups hot water
1 tbsp salt
1 tsp canola oil for brushing
1Combine flour, yeast and sugar in your mixing bowl. Add water and salt. Knead 8-10 minutes.
2Cover with towel and put the dough in a warm place to rise until doubled in size; about 40 minutes.
3The dough will be really sticky, so flour your hands to make it easier to work with.
4Divide dough in half and form a loaf by tucking the sides of the dough down into itself, leaving the top smooth.
5Place into two greased 9-10” loaf pans. Let dough rise until it touches the top of the loaf pans.
6Bake for approximately 45 Minutes in a 350 degree oven. Start with a cold oven. No need to preheat.
7Remove loaves when the tops are golden. Brush with canola oil and cool before cutting.
Ingredients
5 ½ cups all-purpose flour
1 heaping tbsp instant yeast (not rapid rise)
1 ½ tbsp sugar
2 ½ cups hot water
1 tbsp salt
1 tsp canola oil for brushing
Directions
1Combine flour, yeast and sugar in your mixing bowl. Add water and salt. Knead 8-10 minutes.
2Cover with towel and put the dough in a warm place to rise until doubled in size; about 40 minutes.
3The dough will be really sticky, so flour your hands to make it easier to work with.
4Divide dough in half and form a loaf by tucking the sides of the dough down into itself, leaving the top smooth.
5Place into two greased 9-10” loaf pans. Let dough rise until it touches the top of the loaf pans.
6Bake for approximately 45 Minutes in a 350 degree oven. Start with a cold oven. No need to preheat.
7Remove loaves when the tops are golden. Brush with canola oil and cool before cutting.
