Everyday White Bread
- 4 cups warm water
- 1/4 cup sugar
- 3 Tablespoons instant yeast (this yeast does not require proofing).
- 3-1/2 teaspoons salt
- 1/2 cup oil (I use grapeseed, but any oil like vegetable, sunflower, etc. would work)
- 10-12 cups of all purpose flour
This recipe is for use in a stand mixer (Bosch or comparable recommended).For best results, place ingredients in mixer in order given here.
Preheat oven to 350 degrees. Yields 4 one pound loaves.
Place warm water, sugar and yeast in the mixer, mix on low just to blend together slightly.
Add in oil.
Add in 6 to 8 cups of flour to start. As the dough starts coming together add more flour a cup at a time. At this point add in the salt.
Depending on the humidity level you may use all 12 cups of flour or not quite 12 cups. The way to tell you have the perfect consistency is to pinch the dough. If it feels sticky, then add flour until it doesn't stick to the side of the bowl anymore. If it's too dry, add more water - no more than a tablespoon or so at a time; however. Once dough starts moving around the bowl as a large ball, set your timer and knead the dough for 5 minutes. Remove dough from mixing bowl (tip - I drizzle a tiny bit of oil down the side of my bowl prior to turning the mixer off so that the dough is easier to remove). At this point turn dough out onto a lightly greased surface and form into a large ball. It should be nice and pliable. Cover dough with a light towel and allow to rise until doubled in size (usually about an hour or so in a 70 degree kitchen). Gently punch dough down and divide into 4 even pieces. At this point shape each of the four pieces into tube shapes (resembling french bread) and place into a well greased loaf pan. Cover each loaf pan and allow dough to rise again until the dough crowns over the top of the pan. Place in a 350 degree oven for 30 minutes. Bread is done when you can tap the top of the loaf and it sounds hollow.