White Bread

1. In a large mixing bowl, dissolve the sugar in warm water, and then stir in the yeast using the flat blade in your mixer.
2. Allow to proof until yeast resembles a creamy foam. (This step is optional.)
3. Mix salt and oil into the yeast.
4. Replace the flat blade beater with the dough hook.
5. Mix in flour one cup at a time on low speed.
6. Once all the dry ingredients are in, come up to medium speed for 5 minutes.

Note: If you do not have a mixer with a dough hook, simply knead the dough on a lightly floured surface until smooth.

7. Then take the dough out, fold it over on itself to redistribute the yeast, make a ball, and place it back in the same bowl after you drizzle a tablespoon of oil (veggie or olive) and turn the dough to coat evenly.
8. Allow the dough to rise at warm room temperature until doubled in bulk, about 1 hour.

Note: A closed unlit gas oven is an excellent draft-free place. The heat from the pilot provides adequate warmth for proper rising. With an electric oven, turn to 150°F for about 3 minutes, then turn off the heat and open the door for 3 minutes. Place the bowl of dough in the oven and quickly close the door. This will give you an approximate temperature of 85°F, just right for even and fairly quick rising.

Dough is ready when its surface is dotted with bubbles.

9. Punch dough down.
10. Knead for a few minutes, and divide in half.
11. Shape into two balls.
12. Lightly coat the bottom of two black cast iron pots with PAM® non-stick cooking spray.
13. Place the dough balls in the cast iron pots.(You may also use two well-oiled 9×5 inch loaf pans.)
14. Allow to rise for 30 minutes or so.

Note: When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

15. Bake at 350°F for 30 minutes.
16. Dump the bread from the black cast iron pots and let it cool on a rack for at least 1 hour before slicing.

Yields 2 loaves.