1 1/2 Tbsp
active dry yeast
1 1/2 tsp
bread flour **
1In large bowl, dissolve the sugar in warm water, then stir in the yeast, allow to proof until yeast resembles a creamy foam (about 10 min)
2Mix salt and oil into yeast, Mix in flour one cup at a time. **This recipe calls for 6 cups but I use about 5, enough for the dough to be soft and pull away from the sides of the bowl and is slightly sticky.
3Knead dough on a lightly floured surface until smooth.
4Place into a well oiled bowl, turn to coat, cover with damp cloth and allow to rise until doubled, about 1 hour
5Punch dough down, knead lightly and divide dough in half.
Shape into two loaves and place into well oiled 9x5 bread loaf pans, allow to rise until double about 40 minutes or until dough has risen 1 inch about the pans
6Bake at 350 for thirty minutes or until golden brown on top and hollow sounding to the tap.
after removing from oven brush tops lightly with butter.