Ingredients
Scale
- 2 cups warm water (110°F or 45°C)
- 2/3 cup white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 6 cups all-purpose flour
Instructions
- Activate the Yeast: Getting started is easy! Begin by dissolving sugar in warm water—this helps wake up the yeast. Sprinkle the yeast over the water and give it a gentle stir. Within minutes, you’ll notice it bubbling and frothing. This is your yeast coming to life, ready to work its magic!
- Mix the Dough: Next, mix in salt and vegetable oil for flavor and moisture. Gradually add the flour, one cup at a time, mixing well after each addition. Before you know it, the dough will come together, forming a soft, slightly sticky ball. Resist the urge to overdo the flour—it’s what keeps the bread tender.
- Knead the Dough: Now for the fun part! Transfer the dough onto a floured surface and knead it with love. Push, fold, and stretch it for about 8-10 minutes until it becomes smooth and elastic. Kneading develops the gluten, giving the bread its signature chewy texture.
- First Rise: Place your well-kneaded dough in a greased bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel and let it rest in a warm spot. In about an hour, the dough will double in size, like a cozy balloon of potential.
- Shape the Dough: Punch down the dough to release air bubbles, then divide it into two equal portions. Shape each portion into a loaf, tucking the edges under for a neat finish. Place the dough into greased loaf pans, ready for their second rise.
- Second Rise: Cover the pans and allow the dough to rise again. Within 30 minutes, the loaves will puff up just above the edges of the pans, signaling they’re ready for the oven.
- Bake to Perfection: Preheat your oven to 350°F (175°C) and bake the loaves for about 30 minutes. The tops should turn a beautiful golden brown, and your kitchen will be filled with an irresistible aroma. Tap the loaves gently—if they sound hollow, they’re done!
- Cool and Enjoy: Once baked, carefully remove the loaves from their pans and let them cool on a wire rack. This step is crucial to prevent soggy bottoms. Slice, serve, and relish the fruits of your labor!
Notes
- Be patient: Bread making is an art that thrives on patience. Each rise is essential for a soft and airy texture.
- Don’t skimp on kneading: Kneading activates gluten, ensuring a perfect crumb.
- Test your yeast: If your yeast doesn’t foam during activation, it might be expired. Start over with fresh yeast.
- Storage: Store cooled loaves in a bread bag or airtight container for up to 3 days, or freeze for longer shelf life.
- Customization: Add a personal touch! Sprinkle in seeds, herbs, or even a touch of honey for variety.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Amish, American
Nutrition
- Serving Size: 1 slice
- Calories: 150 kcal
- Sugar: 3g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg