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White Bread
2 packages active dry yeast
6 - 6 1/2 cups flour
3 tablespoons sugar
1 tablespoon salt
3 tablespoons vegetable oil
2 1/4 cups warm water (115°F)
Melted butter
Dissolve yeast in 1/2 cup of the warm water with 1 tsp. of the sugar and let proof for 5 - 10 minutes.
In a large bowl, mix 3 1/2 cups of the flour, the remaining sugar, salt, oil, yeast mixture and remaining 1 3/4 cup of warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double.
Punch down dough and divide in half. On a lightly floured surface, roll each half into a rectangle, 18x9 inches. Beginning at short end, roll dough up tightly to form a loaf. Pinch edge of dough into roll to seal. Press each end to seal and fold ends under loaf. Place each loaf seam side down in a greased 5x9-inch loaf pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
Preheat oven to 425°F. Bake loaves for 25-30 minutes or until golden brown. Loaves should sound hollow when you tap the bottoms. Remove loaves to a wire rack to cool.
Makes 2 loaves.1
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