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1
Add sugar to 1 cup of the warm water (I just use hot steamy water from the tap) and then dissolve yeast in the sugar water. Let sugar/yeast mixture rest until doubled in size.
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2
Pour oil in bowl, add sugar/yeast mixture, rest of water, and salt.
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3
Add flour 2-3 cups at a time. Knead (a gentle massage) to make a soft, not sticky dough. *Tip: You're done kneading if when you touch it, the bread doesn't stick to your finger. If it sticks to your finger, add more flour.
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4
Sometimes you'll use up to 9 cups of flour so don't be nervous if you use more than 7. It just depends on the day, how much flour I use.
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5
(If you're making this is a Bosch or KitchenAide mix on level 2 speed with the bread hook for about 6 minutes).
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6
Cut the dough into four equal pieces. Set on greased counter top, cover with towel, and let stand for 15 minutes.
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7
Pound each piece with a wooden spoon for 1 minute (gets the air bubbles out). Massage each piece as you form into loaves and place in greased loaf pans.
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8
Allow to raise until doubled in size. Bake at 350 for 30-45 minutes (19-20 minutes for mini loaves as seen in the picture) or until golden on top. Rub butter on top while it's warm.
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9
To store, wrap in plastic wrap and place in a zip-top freezer bag. Our favorite uses for this bread are: butter-slathered toast, french toast, grilled cheese, and gifts for the neighbors.
