Classic White Loaf
Get your hands doughy and impress your mates with this classic white loaf! It’s really easy to make (be prepared for it to take some time) and it is delicious! There is nothing better than pulling fresh bread out of the oven to compliment your home made soup (the smell alone will make you salivate). If you’re lucky you’ll have some left over the next morning to lather with avocado or almond butter & banana for brekkie.
In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt, and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 to 2 hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 to 1-1/2 hours.
Bake at 375°F/190°C until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°F/93°C, 30-35 minutes. Remove from pans to wire racks to cool.
1 package (1/4 ounce or 2-1/4 tsp) active dry yeast
2-1/4 cups warm water (110° to 115°F/43°- 46°C)
3 tablespoons sugar plus 1/2 teaspoon sugar
1 tablespoon salt
2 tablespoons oil (I use Olive)
6-1/4 to 6-3/4 cups bread flour