Ingredients
Scale
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2 cups warm water (110°F / 43°C)
⅔ cup granulated sugar
1 ½ tablespoons active dry yeast
¼ cup vegetable oil or melted butter
1 teaspoon salt
6 cups all-purpose flour (plus more as needed)
Ezoic
Instructions
Step 1: Activate the Yeast
In a large mixing bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy. This confirms the yeast is active.
Step 2: Add Wet Ingredients
Stir vegetable oil (or melted butter) and salt into the yeast mixture until well combined.
Step 3: Form the Dough
Gradually add flour, one cup at a time, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic.
Step 4: First Rise
Place the dough in a lightly greased bowl, turning once to coat the surface. Cover with a clean towel and let rise in a warm place for about 1 hour, or until doubled in size.
Step 5: Shape and Bake
Punch down the dough and divide it into two equal portions. Shape each portion into a loaf and place into greased loaf pans. Let rise again for 30 minutes. Bake at 350°F (175°C) for 25–30 minutes, until golden brown. Remove from pans and cool on a wire rack.
Notes
Water should be warm, not hot, to avoid killing the yeast.
Kneading develops gluten and ensures soft texture.
Proper rising is key for fluffy loaves.
Brush tops with butter after baking for extra softness.
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