2 1/4 ts Yeast
1 1/2 c Water; warm
1/4 c Sugar
2 tb Butter
2 ts Salt
5 c Flour
Combine yeast, 1/2 c warm water and the sugar in a large bowl; stir
until the yeast is dissolved. Let stand until mixture is foamy, about
10 minutes.
Stir remaining warm water, the oil and salt into yeast mixture.
Whisk together 4 c flour. Reserve 1 c flour for later.
Make a well in the center of the flour mixture. Add half of the yeast
liquid to the well; stir into the flour mixture to blend. Stir in the
remaining yeast liquid until a rough mass is formed.
Turn dough out on floured surface; this is a very soft dough. Knead
until smooth and elastic, about 5 minutes, adding as much flour as
needed to prevent sticking. I used 1 c more flour for a total of 5 c.
Place dough in lightly oiled bowl; turn dough in bowl so all sides are
coated. Cover bowl with towel or lightly greased waxed paper. Let
rise in a warm place, away from drafts, for 45 - 50 minutes or until
dough doubles in volume.
Grease two medium sized loaf pans.
Punch dough down. Turn out the dough onto a lightly floured surface.
Knead lightly. Divide in half. Place one portion in each of the
prepared pans. Cover with a damp towel or lightly greased waxed
paper. Let rise in warm place, away from drafts, until doubled in
volume, for 30 - 45 minutes.
To bake, heat oven to 400 F. Bake bread for 25 minutes or until hollow
sounding when lightly tapped. Turn loaves out onto wire racks and let
cool completely.
Based on "Favorite Homemade Bread", from Family Circle, 10/7/97
