The only bread recipe I have been successful with.

 

This is the only bread recipe that has never let me down. It’s simple, reliable, and produces a delicious loaf every single time.

Ingredients

• 2 cups warm water (about 105-115°F)

• ¼ cup granulated sugar

• 1½ tablespoons active dry yeast

• 1½ teaspoons salt

• ¼ cup vegetable oil (plus a little extra for greasing the bowl)

• 5½ cups all-purpose flour (plus more for dusting)

• 2 tablespoons butter, melted (for brushing the tops)

Instructions

1. Activate the Yeast: In a large bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until it becomes frothy and bubbly. This means your yeast is active and ready to go.

2. Combine Wet Ingredients: Once the yeast is proofed, stir the vegetable oil into the yeast mixture.

3. Mix Dry Ingredients: In a separate, medium-sized bowl, whisk together 5 cups of the flour and the salt.

4. Form the Dough: Gradually add the dry ingredients to the wet ingredients, about one cup at a time, stirring with a wooden spoon or your hands until a soft dough forms.

5. Knead: Turn the dough out onto a lightly floured surface. Knead for 3-5 minutes, adding just enough of the remaining ½ cup of flour as needed to prevent sticking, until the dough is smooth and elastic.

6. First Rise: Lightly oil a large, clean bowl. Place the dough in the bowl and turn it over once to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.

7. Shape the Loaves: Punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it in half. Shape each half into a loaf and place them into two greased 9x5-inch bread pans.

8. Second Rise: Cover the pans loosely with the towel and let the dough rise for another 30-40 minutes, or until it has risen about an inch above the rim of the pans.

9. Bake: While the dough is on its final rise, preheat your oven to 350°F (175°C). Bake the loaves for approximately 30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

10. Finish and Cool: As soon as you remove the loaves from the oven, brush the tops with the melted butter. Let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.