Crusty White Bread
|Active dry yeast||1⁄2 Ounce (2 packages)|
|Warm water||2 Cup (32 tbs) (105 to 115 Degree F)|
|Salad oil||1⁄4 Cup (4 tbs)|
|All purpose flour||6 1⁄2 Cup (104 tbs)|
Dissolve yeast in warm water.
Stir in sugar, salt, oil and 3 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, 8 to 10 minutes.
Place in greased bowl; brush top with salad oil.
Cover; let rise in warm place until double, about 45 minutes.
Punch down dough; divide in half.
Roll each half into rectangle, 18x9 inches.
Roll up, beginning at short side.
With side of hand, press each end to seal.
Fold ends under loaf.
Place seam side down in greased loaf pan, 9x5x3 inches.
Brush loaves with salad oil.
Let rise until double, about 1 hour.
Heat oven to 400°.
Bake about 35 minutes or until loaves sound hollow when tapped.