-
1
In large mixing bowl mix 2 cups flour, the yeast, sugar, sugar, water, salt, and oil.
-
2
Stir with a wooden spoon or flat beater if using a mixer till well blended.
-
3
Work in additional flour 1/2 cup at a time, as dough gets too firm for spoon use hands until you have a dough that will pull from the bowl.
-
4
Dough should be elastic but not sticky.
-
5
Turn dough unto a well floured surface and knead for about 8 minutes.
-
6
If the dough does not hold its shape, work in more flour.
-
7
Clean and grease your large bowl and return dough to the bowl, turn to cover the surface with grease.
-
8
Cover bowl and let rise 1 hour at room temperature, or double in size.
-
9
Punch dough down, cover bowl and let rise an additional 45 to 60 minutes.
-
10
Turn dough on work surface and quickly work out the air bubbles.
-
11
Divide dough in half and place in 2 greased loaf pans.
-
12
Cover with wax paper and let rise til dough peeks over the rim about 2 centimeters.
-
13
Bake in preheated 400u00b0F oven.
-
14
Reduce heat to 350u00b0 after 10 minutes and bake for another 30 minutes or til the loafs are golden.
-
15
You can test for doneness with a toothpick inserted in center of loaf, the fully baked loaf returns a clean toothpick.
