I made this with my KitchenAid Mixer.
In the mixer bowl, dissolve the sugar in warm water and then stir in the yeast. Allow it to proof until the yeast resembles a creamy foam, at least 10 - 30 minutes. Mix salt and oil into the yeast. Add about 2/3 of the flour and using the dough hook, beat for about 2 minutes on speed 2.
Continue adding flour, 1/2 cup at a time until the mixture forms a ball on the hook and cleans the side of the bowl. (you may not use all 6 cups of flour and it's OK) Continue on speed 2 for another 2 minutes.
Turn it into a greased bowl, cover with a damp cloth. Allow to rise until double in bulk, about an hour.
Punch down and knead for a few minutes, then divide in half.
Shape into two loaves and put in two oiled 9x5 inch loaf pans. Allow to rise for 30 minutes or until the dough has risen 1" above the pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Pop out of pans onto racks and allow to cool. You may also put butter on the tops while they are still warm.
Also, instead of two loaves of bread, make 1/2 the recipe into dinner rolls.
Source: Originally from AllRecipes.com, but I modified it by reducing the sugar and using the KitchenAid mixer.
By Lora Herrin from Milwaukie, OR
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This is my favorite loaf bread recipe. I have been making it for years. When I gave it to my sister, she said they ate half a loaf before she got to the table for supper. The orignal recipe calls for 2/3 cup of sugar. Thinking it was to sweet I cut back on the sugar, the texture of the bread started to change (this bread has a texture close to store bought, but taste of homemade) now I use 2/3 cup minis 1 tablespoon.
This is my basic go to bread recipe. A few things, if you live in a city that chlorinated the water boil it first or use milk or beer. The chlorine tends to inhibit yeast growth. If you want more flavor, put it in the fridge over night or up to 3 days for more flavor, loosely covered and oiled. Just take out what you are going to use (all or part) and let come to room temp.
To give it a more wheat taste, soak 1 cup of bulger wheat in a cup of hot water for an hr., drain if any liquid is left and add to the warm liquid. Make the bread as directed.
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