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Ingredients:
2 cups warm water (about 110°F/45°C)
2/3 cup white sugar
1 1/2 tbsp active dry yeast
1 1/2 tsp salt
1/4 cup vegetable oil
6 cups bread flour (you can use all-purpose flour if you don’t have bread flour)
Directions:
Activate the Yeast:
In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow it to sit until the yeast becomes frothy and bubbles form, about 10 minutes.
Add Ingredients:
Once the yeast is bubbly and active, add salt and oil into the yeast mixture. Begin mixing in the flour one cup at a time.
Knead the Dough:
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
First Rise:
Place the kneaded dough in a well-oiled bowl, covering it with a damp cloth or plastic wrap. Allow it to rise in a warm place until doubled in volume, which should take about 1 hour.
Shape and Second Rise:
Deflate the risen dough gently and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover them with a damp cloth and let rise until doubled in volume, about 40 minutes.
Bake:
Preheat your oven to 375°F (190°C). Once the loaves have risen, bake them in the preheated oven for about 30 minutes or until the tops are golden brown and the sound is hollow when tapped.
Cooling:
Once done baking, remove the bread from the oven and let it cool on a wire rack for about 10 minutes. After that, take the bread out of the pans and let them cool completely on the wire rack
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