White Bread
I will admit- I am very spoiled and snobbish when it comes to bread. I am also a strong contender that once you’ve tried fresh bread it is very difficult to go back to store-bought brands. Anyways, with that cautioning, I’d say that it’s usually just best to throw the dough in a bread machine and let bake overnight, as bread-making tend to be rather time consuming. If you don’t have the luxury of owning a wonderful bread machine, however, this recipe should work fine:
Prep time: 2 hrs
Cook time: 30 mins
Yield: 2 Loaves White Bread
Ingredients:
- 2 cups warm water (110 degrees F/45 degrees C)
- 2/3 cup white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 6 cups bread flour
Preparation:
- In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
- Mix salt and oil into the yeast. Mix in flour one cup at a time.
- Knead dough on a lightly floured surface until smooth.
- Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth.
- Allow to rise until doubled in bulk, about 1 hour (works better if the dough is in a warm spot)
- Punch dough down. Knead for a few minutes, and divide in half.
- Shape dough halves into loaves, and place into two well oiled 9×5 inch loaf pans.
- Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
This bread is great with butter and jam, and after a few days, it’s perfect for making french toast with. It doesn’t keep for nearly as long as store-bought bread, though.
The Chow Hall 