- 2 cups warm water (110 degrees), separated
- 1/3 cup granulated sugar, separated
- 1-1/2 tablespoons active dry yeast
- 1-1/2 teaspoons kosher salt
- 1/4 cup canola or vegetable oil
- 5-6 cups bread flour, separated
- Microwave water for about 3 minutes or until it reaches 110 degrees F. Put yeast into a separate small bowl, add about 1 teaspoon of the sugar to the yeast and about 1/4 cup of the warm water. Stir well and let sit for about 10 minutes, or until yeast foams up and doubles.
- Attach the dough hook to your mixer and add 4 cups of the flour to the mixing bowl; turn the mixer on speed 1. Add the salt and the remaining sugar and mix together. Add the remaining warm water, the yeast mixture, and the oil; mix.
- Scrape the sides of the bowl, turn to speed 2 and begin to add the remaining flour, 1/2 cup at a time, until dough cleans the sides of the mixer bowl and clings to the hook. It is possible that you may not use all of the flour. Continue kneading on speed 2 for about 2 minutes or until dough is smooth and elastic but still slightly sticky.
- Spray top of dough and sides of mixing bowl with a light coat of non-stick spray, turn the dough over and spray the top. Cover bowl with plastic wrap and place into a warm, draft free spot for about 1 hour or until doubled.
- Punch down and turn dough out onto a lightly floured surface. Separate into two pieces, cover with a towel and allow to rest for 10 minutes. Flatten into a rectangle and roll up, pinching the seams together and tucking in the ends.
- Spray two 9 x 5 inch loaf pans with non-stick cooking spray and place the shaped loaves into the pans. Put in a warm spot and allow to rise for 30 minutes, or until dough has risen about 1-inch above pans. Bake at 350 degrees for 30 to 40 minutes.