I’m going to mix up my sister in-law’s, Emily, bread recipe. It’s one of my favorites and I will leave a link to my video for you here.
This recipe makes 4 loaves. I use my Bosch Universal Mixer, which can handle large quantities of dough. If you have a Kitchen Aid or a smaller mixer you will want to cut this recipe in half.
First you’re going to mix your hot-ish water, sugar, yeast, and allow it to proof for 5 minutes. Try not to leave it longer than 10 minutes though. When using this much yeast it will bubble more than you’re used to and might even overflow.
After the mixture has proofed you’re going to mix in your oil, salt, and flour. If you’ve made any of my other bread recipes, you’ll know how temperamental flour can be. Be sure to start with 10 cups if you’re using a large mixture. If you’ve cut the recipe in half, be sure to start with 5. If it’s dryer the day you make it, it won’t need as much flour.
Once your bread dough is pulling from and no longer sticking to the sides, remove it and place in an oiled bowl. Allow your dough to double in size, which will take approximately 1 hour. Next, punch your dough down and split into 4 sections. Roll each section into a size that will fit in your bread pan. Allow your dough to rise for another 20-30 minutes.
Preheat your oven to 375 degrees Fahrenheit and cook for 25-30 minutes. I usually take the loaves out of their pans right after they finish baking to prevent them from continuing to cook in their pans. However, do not cut into it until it has cooled for at least 20 minutes.
- 5 cups hot-ish water
- 1/2 cup sugar
- 4 tbsp yeast
- 1/4 cup oil
- 4 tsp salt
- 10-12 cups flour
- Proof water, sugar, and yeast for 5 minutes. Then add oil, salt, and flour. Mix until well combined.
- Let rise for 1 hour until doubled in size.
- Punch and roll into dough. Put dough into bread pans. Let rise for another 10-20 minutes.
- Bake dough in oven at 375 degrees for 25-30 minutes. (Makes 2 large loaves or 4 regular loaves)