Ingredients
- 2 cups warm water (between 105°F – 110°F)
- ½ cup sugar
- 2 ¼ tsp active dry yeast
- 2 tsp salt
- ¼ cup canola oil
- 5 to 6 cups all-purpose flour
Instructions
- Activate the Yeast:
- Add warm water and sugar to the bowl of your mixer. Stir to dissolve the sugar. Add in the yeast and let it activate for 5 to 10 minutes until the mixture becomes foamy or frothy.
- Mix the Dough:
- To the yeast mixture, add salt, oil, and 4 cups of flour. Use your dough hook attachment to mix the ingredients together, scraping down the sides of the bowl as needed.
- Gradually add ½ cup of flour at a time while kneading the dough with the dough hook until the dough pulls away from the edges of the bowl and is slightly tacky when touched.
- Knead the dough for an additional 5 to 7 minutes to activate the gluten in the bread. Shape the dough into a ball.
- First Rise:
- Coat a large bowl with oil or non-stick spray and place the dough ball inside, turning once to coat with oil.
- Cover the bowl loosely with plastic wrap (spray the underside of the plastic wrap with non-stick spray to prevent sticking). Let the dough rise for 1 hour or until it doubles in size.
- Shape the Loaves:
- Punch down the dough and turn it onto a lightly floured surface or silicone baking mat.
- Divide the dough into two equal parts and roll each into a rectangle with short edges measuring about 8 inches long.
- Roll up the dough starting at the short edge and place each rolled dough into a lightly greased loaf pan.
- Cover the loaves loosely with greased plastic wrap and let them rise for 1 to 2 hours until the dough reaches ½ to 1 inch above the pan.
- Bake the Bread:
- Preheat the oven to 375°F (190°C).
- Remove the plastic wrap and bake the bread for 30 to 35 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
- Cool and Serve:
- Let the bread cool in the pan for 5 to 10 minutes before removing it to a wire rack to cool completely.
- Allow the bread to cool before slicing and enjoying!
Notes
- For a lighter loaf, add 5 cups of flour to start and gradually increase to 6 cups if needed.
- This bread can be stored in an airtight container at room temperature for up to 3 days.
- If you want to make one large loaf, use a 9×5 inch loaf pan instead of dividing the dough into two pans.
- Prep Time: 2 hours 25 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 162 kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
