I can eat the whole loaf myself, seriously 😛 Toasted or not, with Vegemite or jam, gimme, gimme, gimme a slice of fresh bread 😀
5 – 6 cups bread flour
1 1/2 tbsp active dry yeast
2 cups lukewarm water
1 tsp salt
4 tbsps vegetable oil
8 tbsps sugar
Dissolve yeast in lukewarm water, let stand until foamy. Meanwhile in a separate bowl, mix sugar and bread flour well.
When water mixture already foamy, mix in salt and oil, mix well. Mix in flour one cup at a time.
Knead dough on a floured surface. Place in an oil greased bowl, turn dough to coat. Cover with damp towel, place in a warm place for an hour or until doubled in size. Punch down dough.
Divide in half. Knead each for a bit and shape to loaves, place in loaf pans, let rest for another half hour. Loaves will rise in size again.
Bake at 350 F for 30 minutes.
Once bread is done, take out and brush with butter.
This recipe makes 2 loaves!
Never Fail White Bread
Ingredients
- 5 – 6 cups bread flour
- 1 1/2 tbsp active dry yeast
- 2 cups lukewarm water
- 1 tsp salt
- 4 tbsps vegetable oil
- 8 tbsps sugar
Instructions
- Dissolve yeast in lukewarm water, let stand until foamy. Meanwhile in a separate bowl, mix sugar and bread flour well.
- When water mixture already foamy, mix in salt and oil, mix well. Mix in flour one cup at a time.
- Knead dough on a floured surface. Place in an oil greased bowl, turn dough to coat. Cover with damp towel, place in a warm place for an hour or until doubled in size. Punch down dough.
- Divide in half. Knead each for a bit and shape to loaves, place in loaf pans, let rest for another half hour. Loaves will rise in size again.
- Bake at 350 F for 30 minutes.
- Once bread is done, take out and brush with butter.
