Directions
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In a large mixing bowl, dissolve the sugar in warm water. Add the yeast and allow it to sit for about 10 minutes, or until it becomes frothy. This step is crucial as it activates the yeast, which is responsible for the tremendous rise in your bread.
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Stir in the vegetable oil and salt to the yeast mixture. Mix well until all ingredients are fully combined and the mixture is well integrated.
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Gradually add the all-purpose flour, one cup at a time. Continue mixing until a dough forms. You may not need all the flour, so it’s essential to assess the dough’s consistency as you go. The goal here is to create a manageable dough that isn’t too sticky.
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Knead the dough on a floured surface for about 8-10 minutes. It should become smooth and elastic. This kneading process helps develop gluten, which gives the bread its tremendous structure.
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Place the kneaded dough in a greased bowl, cover it with a towel, and let it rise in a warm area until it doubles in size, usually about 1 hour. Watching the dough rise can be incredibly satisfying, and the smell lingering in the air is nothing short of divine.
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Once risen, punch down the dough gently to release excess air. Divide it into two equal portions and shape them into loaves. Place each loaf into a greased bread pan.
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Allow the loaves to rise again, covered, until they double in size, which takes about 30-45 minutes. This final rise is crucial for achieving that soft texture we crave in our homemade bread.
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Preheat your oven to 350°F (175°C). Bake the loaves for 30-40 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
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