Ingredients
2 cups warm water (110°F / 45°C)
⅔ cup white sugar
1½ tablespoons active dry yeast
1½ teaspoons salt
¼ cup vegetable oil (or melted butter)
6 cups bread flour (or all-purpose flour)
👩🍳 Instructions
- Activate Yeast
In a large bowl, dissolve the sugar in warm water. Stir in yeast and let it proof until it becomes foamy (about 5–10 minutes). - Mix the Dough
Add the salt and oil. Gradually mix in the flour, one cup at a time, until the dough forms a soft ball that pulls away from the bowl. - Knead
Turn the dough onto a lightly floured surface and knead for about 6–8 minutes, until smooth and elastic. - First Rise
Place the dough in a lightly oiled bowl, turning once to coat the top. Cover with a damp cloth and let rise for 1 hour, or until doubled in size. - Shape & Second Rise
Punch down the dough and divide it into two loaves. Shape and place them in greased 9×5-inch loaf pans. Cover and let rise for 30–40 minutes, or until the dough has risen about 1 inch above the pan edge. - Bake
Bake at 350°F (175°C) for 30 minutes, or until golden brown on top. - Cool & Enjoy
Remove from pans and brush the tops lightly with butter for a soft crust. Let cool before slicing.
🧈 Tips
For softer bread, replace some of the water with milk.
You can reduce sugar to ⅓ cup for a less sweet flavor.
Stores well in an airtight bag at room temperature for up to 3 days, or freeze for longer storage.