3 C. luke-warm water
1/4 C. sugar
1 1/2 Tbsp. yeast
1/3 C. oil
1 Tbsp. salt
6 – 7 C. unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. You will need more flour… closer to 8 c, and it will make a softer, less-coarse bread.)
*Opt. 1 Tbsp. vital wheat gluten (if using whole white wheat flour)
1-In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes.
2-Add the oil. Add the salt and flour (starting with 6 cups of flour). Mix all together.
3-Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes).
4-As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency.
5-Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.)
6-You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.
7-Punch the dough down, divide and and form into 2 loaves.
8-Place the dough in 2 greased bread pans. (I use 9″ pans.)
9-Cover and let rise till the top of the dough is an inch or two above the bread pans.
10-Bake at 375 degrees for 25 minutes.
11-Remove the baked loaves from their pans immediately, and place on a cooling rack.
12-Slice, and serve warm with butter and honey.
13-Store in an air-tight bag. Baked loaves AND bread dough freeze well.
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