The good news is you only need SIX ingredients and you most likely have them all on hand already. You will need…

Ingredients:

  • 2 cups warm water (105-110℉)
  • ½ cup sugar (or less, if desired)
  • 1 Tb. + 2 tsp, instant OR active dry yeast
  • 1 ½ tsp. salt
  • ½ cup vegetable or canola oil
  • 5-6 cups all-purpose flour

Directions:

  • 1

    Combine warm water and 1 tablespoon of sugar in a bowl. Whisk lightly. Stir in yeast, and let the mixture proof for about 5 minutes. It should be a creamy froth.

  • 2

    Put the salt and oil into the mixer with a dough hook attachment. Add in proofed yeast mixture and mix. Add 1 cup of flour at a time while keeping the mixer running on low. After adding 5 cups of flour, the dough should start pulling away from the sides. Continue adding in the rest of the flour a tablespoon at a time. Once the dough has pulled away from the sides of the bowl, it’s done.

  • 3

    Remove the dough and knead for 7 minutes. After kneading, place the dough in an oiled bowl. Cover with a damp towel and leave in a warm area until doubled in size, about 1 hour.

  • 4

    After letting the dough rise, punch down the dough and knead it for an additional 1 minute. Divide in half, shape into loaves and place in greased 5x9 loaf pans. Let the loaves rise for about 30 minutes or until the dough is about 1 inch above the edge of the pans.

  • 5

    Bake at 350℉ for 30 to 40 minutes. After the loaves cool for 10 to 15 minutes, brush the tops with melted butter, slice and enjoy!

Tips:

Health Tips:

  • You can substitute regular flour for whole grain flour.
  • Add in flax, nuts, dried fruit or other flour types (substitute at a 1:1 ratio) for extra nutrients and flavor!

Did You Know?

  • Store-bought bread hides a TON of sodium! Homemade bread is a simple way to take control of your sodium intake.
  • Bread is done cooking when the internal temperature reaches 190-200℉.

Yeast Tips:

  • Double-check the expiration date on your yeast packet.
  • Make sure your water is warm, about 105℉. If your water is too hot, it will kill the yeast.

Slicing Tips:

  • Use a very sharp serrated knife for slicing. Avoid pressing down on the top of the loaf, and use a sawing method for best results.

Prep Note:

  • Dough can last up to two weeks in the fridge. You can save time by making a double recipe!