This simple recipe makes a sweet, soft white bread that’s perfect for sandwiches and toast. The recipe calls for 6 cups of all-purpose flour. If you prefer a whole-wheat bread, use use 3 cups of whole-wheat flour and 3 cups of all-purpose flour.

Things You'll Need

In a large bowl, dissolve the sugar in the warm water. After the sugar is dissolved, stir in the yeast, and allow the mixture to “proof” until the yeast resembles a creamy foam.

Into the yeast mixture, add the salt and the oil. Gradually mix in the flour, only one cup at a time. On a lightly floured surface, knead the dough until smooth and place in a well oiled bowl, turning the dough to coat. Cover the bowl with a damp cloth and allow to rise until doubled in bulk. This usually takes about one hour.

After the dough has finished rising, knead for a few minutes, and divide in half. If you have a scale, weigh out the pieces to ensure even baking. Shape each piece of dough into a loaf shape, and place them in two well oiled, 9-by-5-inch loaf pans. Allow the dough to rise for 30 more minutes, or until dough has risen about 1 inch above the pans.

Bake the loaves at 350 degrees Fahrenheit for about 30 minutes, until golden brown on top.

Remove the loaves from the pans and place them on cooling racks.

Tips

  • NOTES FOR KITHEN AID MIXER USERS: Proof your yeast in the mixing bowl then add the oil/salt, then add the flour, approximately one cup at a time, with the dough hook on low speed. Once all the dry ingredients are in come up to medium speed for 5 minutes. 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. Cover tightly with plastic wrap and then a kitchen towel.

  • There are a number of tricks if you think your kitchen is too cool. Turn your oven on for 20 seconds and then right off. Put the dough in to rise. I set mine about 4 feet from the stove and turn it once. However, get it over 115 degrees and you’ll kill the yeast.

References and Resources

Dinner Co-op: A Guide to Bread