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Two perfect loaves of home made bread. Of all the bread I’ve ever made, this one slices perfectly for sandwiches. I’ve made it with bread flour, my ground whole white wheat flour, or all purpose flour and it turns out great every time. Of course, that end slice has to be tested whenever it comes out of the oven!
Put water, yeast, and 1 teaspoon of sugar in a bowl, set aside for 10 minutes while yeast proofs.
Meanwhile pour the rest of the sugar as well as the salt, oil and flour into mixer bowl. When yeast proofs, add to other ingredients in mixer bowl and using a dough hook, mix for 8 minutes on 1 or 2 setting.
Pour into a large greased bowl and set aside for 1-1/2 hours if using bread flour. When through rising, punch dough down and divide the dough in half. By hand, fold and shape dough into two loaves and place in two 9 x 4 greased loaf pans. Let rise for 30-45 minutes. Bake at 325 degrees (F) for 35 minutes.
Turn out of pans onto a cooling rack and brush tops with butter. Test for doneness by thumping on bottom of loaf – it should sound hollow. Cut end off, slather on butter and eat!!!
(If you use all purpose flour, rising time will not be as long. The prep time includes first rising time. It only takes about 15 mnutes to actually get this ready to rise. On dry days 5-1/2 cups of flour works up great, with high humidity you may have to use a little more flour.)