Source: Bradie
Mix: 10 minutes
Knead: 5 minutes
Rise: 1 hour
Form: 5 minutes
Rise: 1 hour
Bake: 30 minutes
Total Time: 2:50
Makes: 2 loaves
Ingredients:
2 1/4 C warm water
2 Tbsp sugar
1 Tbsp yeast
3/4 Tbsp salt
2 Tbsp oil
5-6 C flour (start with 5 and slowly add in once mixing to make a sturdy dough ball)
Directions:
Combine water, sugar, and yeast mixture. Allow yeast to active for 5 minutes
Combine all dry ingredients in a large bowl and whisk well. Add oil, then add in yeast/water mixture
Knead 3-5 minutes until smooth
Let rise in a greased bowl for 1 hour, or until doubled in size
Turn dough onto a lightly floured surface and divide in half. Roll one section out flat into a thick 9x13 rectangle. Starting at the long edge, roll up into a log and pinch the ends closed and seal the bottom
Place on a cookie sheet with parchment paper or in a french bread loaf pan to rise. If using a baking sheet, you will want to gather the parchment paper and fold it up into a tent next to the loaf so the loaf rises up, not out.
Score bread with a very sharp knife along the top in diagonal lines. Repeat steps with other loaf
Let rise for 1 hour, or until doubled in size (covered)
Preheat oven to 375 deg and place a metal baking pan or loaf pan in the bottom rack of the oven
Bake for 25-30 minutes until golden and baked through
Yield: 2 loaves
Tips: When using this recipe for homemade stuffing, I half the recipe as I only need 1 loaf
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