Description
A timeless, soft and fluffy white loaf that tastes like nostalgia in every slice—perfect for sandwiches, toasting, soups, or just slathered with butter.
Ingredients
(Your list completed with confirmed amounts)
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2 ½ cups warm water (around 110 °F / 40–43 °C)
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¼ cup sugar
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1 Tablespoon dry active yeast (≈ ¾ packet)
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1 ¼ teaspoons salt
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5 cups all‑purpose flour
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2 Tablespoons oil (olive oil)
Instructions
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In a large bowl, mix the warm water and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy.
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Add the salt and oil, then gradually stir in the flour until a dough forms.
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Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
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Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
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Punch down the dough, divide it in half, and shape into two loaves. Place in greased 9×5-inch loaf pans.
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Cover and let rise again for another 1 to 1½ hours, or until doubled.
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Preheat oven to 350°F (175°C).
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Bake for 30–35 minutes, or until golden brown and the bottom sounds hollow when tapped.
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Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure water is warm, not hot, to properly activate the yeast.
You can substitute olive oil with vegetable or canola oil.
For a softer crust, brush the tops with melted butter right after baking.
Bread freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking, Kneading
- Cuisine: American